Egg Muffins
These easy Egg Muffins are a delicious, protein-packed way to start your day! They're also freezer and make-ahead friendly as well as low carb/keto friendly! The filling options are endless.
Ingredients
Egg Mixture
- 10 large eggs
- 1/3 cup half and half
- ¼ teaspoon each: salt pepper, garlic powder
Filling
- 1 cup cooked ham diced.
- ¾ cup finely chopped bell pepper red or green
- 2/3 cup sharp cheddar cheese shredded
- ¼ Parmesan Cheese shredded
- ¼ cup green onions finely diced
- 2 tablespoons parsley roughly chopped
Instructions
- Preheat oven to 375° F. Generously spray muffin tins with nonstick cooking spray.
- Use paper towels to remove excess moisture from the filling ingredients. (Namely the ham/peppers.)
- Crack the eggs in a large bowl (preferably one with a spout) and pierce the yolks. Add the half and half, salt, pepper, and garlic powder. Whisk until just combined, but don’t overmix.
- Toss together the fillings you’ll be using and spoon them into each muffin tin (about 2 tbsp. per tin). Pour or ladle the egg mixture on top so that each is nearly full, but with a little space at the top.
- Bake for 18-20 minutes, the middle should be just slightly jiggly as it will continue to set when removed from the oven. (Mine takes about 18 ½ minutes.)
- Remove and let them cool in the muffin tins for 5 minutes. (They’ll deflate on top, that’s okay!) Use a butter knife to trace around the edge of the tin and gently lift out the eggs. Serve warm!
Notes
- Pro Tips
- Storage
- Nutritional information is an estimate and is per egg muffin. This recipe makes 12 egg muffins.
- Grease the muffin pans generously so that they're easy to get out. It also makes cleanup easier.
- Remove excess moisture from your filling ingredients for the best consistency.
- You want about 1 cup of cheese and 1 + 3/4 cups of filling for 10 eggs.
Filling Options:
Cheese: Cheddar, Parmesan, Feta, Mozzarella, Colby, Gruyere, Cheddar Jack. Veggies: Bell Peppers, Spinach, Broccoli, Tomatoes, Onions, Green Onions, Chives. Meat: Ham, Bacon, Sausage, Turkey/Chicken Sausage. Herbs: Parsley, Oregano, Basil, Italian Seasoning
- Cheese: Cheddar, Parmesan, Feta, Mozzarella, Colby, Gruyere, Cheddar Jack.
- Veggies: Bell Peppers, Spinach, Broccoli, Tomatoes, Onions, Green Onions, Chives.
- Meat: Ham, Bacon, Sausage, Turkey/Chicken Sausage.
- Herbs: Parsley, Oregano, Basil, Italian Seasoning
Filling Combinations:
Ham, Peppers, Green Onions, Parsley (this recipe) Spinach, Mushrooms, Tomatoes, Feta Bacon, Cheddar, Chive Broccoli, Ham, Cheddar
- Ham, Peppers, Green Onions, Parsley (this recipe)
- Spinach, Mushrooms, Tomatoes, Feta
- Bacon, Cheddar, Chive
- Broccoli, Ham, Cheddar
- Ham, Bacon, Sausage, Spinach, Mushrooms, Broccoli, and Potatoes should be cooked before using. If using spinach or mushrooms, cook them first squeeze/dab away excess moisture.
- Using Egg Whites: I wouldn't recommend using all egg whites for this, but you can use a combination of whites a yolks. I would use 3-4 whole eggs and 6-7 egg whites.
- Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
- To Freeze: Flash freeze on a plate for 1 hour. Remove and stack them up in a freezer bag. Remove as much air as possible. Label and freeze.
To Reheat: Thaw overnight. Then follow instructions below.
Microwave: Place a damp paper towel over the egg muffins and reheat in 15 second increments until heated through. Overheating will create a rubbery consistency. Doing this over lower power is even better. Oven: Cover with foil and bake at 350° for 5-8 minutes, or until heated through.
- Microwave: Place a damp paper towel over the egg muffins and reheat in 15 second increments until heated through. Overheating will create a rubbery consistency. Doing this over lower power is even better.
- Oven: Cover with foil and bake at 350° for 5-8 minutes, or until heated through.
Nutrition Information
Nutrition Facts
Serving: 12Egg Muffins
Amount Per Serving
Calories 100
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 274mg | 11% |
| Potassium | 120mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 653IU | 13% |
| Vitamin C | 13mg | 14% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.