Description
These Muffin Tin Breakfast Eggs are a delicious and convenient way to enjoy a protein-packed breakfast. Packed with versatile ingredients like eggs, cheese, vegetables, and meats, these mini egg muffins are perfect for meal prep or quick mornings. Baked until golden and fluffy, they offer a customizable and satisfying start to your day.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 1/2 cup milk or cream
- Salt, to taste
- Pepper, to taste
- Preferred herbs and spices (e.g., dill, chives, parsley), optional
Vegetables
- Spinach, chopped (about 1 cup)
- Bell peppers, diced (1/2 cup)
- Tomatoes, diced (1/2 cup)
Cheese
- 1/2 cup shredded cheddar, feta, or mozzarella
Meats (Cooked and Chopped)
- Bacon, 1/2 cup
- Sausage, 1/2 cup
- Ham, 1/2 cup
Instructions
- Prepare Ingredients: Chop vegetables into small, uniform pieces for even cooking. Cut cooked meats into bite-sized chunks. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Mix Eggs: In a mixing bowl, thoroughly whisk together the 12 large eggs and 1/2 cup milk or cream until combined and slightly frothy. Season the mixture with salt, pepper, and any preferred herbs or spices to add flavor.
- Fill Muffin Tin: Spray each muffin cup with non-stick spray or grease with butter to prevent sticking. Evenly distribute the chopped vegetables, cooked meats, and cheese into each cup. Pour the egg mixture over the fillings, filling each muffin cup about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The eggs should be fully set, and the edges should turn slightly golden. To check doneness, insert a toothpick in the center which should come out clean.
- Cool and Serve: Allow the egg muffins to cool in the tin for a few minutes. Carefully remove them using a butter knife or spatula to loosen. Serve warm immediately or store for later consumption.
Notes
- You can customize your muffins by varying the vegetables, cheese, and meats based on your preferences or dietary needs.
- Use muffin liners for easier cleanup and removal, especially if you prefer not to grease the tins.
- Make sure cooked meats are fully cooked before adding to the egg mixture to ensure safety.
- These egg muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in a microwave or oven before serving for best texture and flavor.
