Egg Muffins
User Reviews
5
Egg Muffins
Description
This recipe combines ten large eggs with half and half and seasoning to create a smooth egg base. The filling mixes diced cooked ham, finely chopped bell peppers, shredded cheddar and Parmesan cheeses, green onions, and parsley, providing a savory blend with varied textures and flavors.
The fillings are drained of excess moisture to prevent sogginess, then portioned into generously greased muffin tins. The egg mixture is poured over to nearly fill each cup, leaving some room to avoid overflow. Baking at 375°F for about 18-20 minutes yields muffins that are set but retain slight jiggle, which firms up after cooling.
Egg muffins can be served warm for breakfast or as a protein snack, and their individual size offers easy portion control. They can be refrigerated for several days or frozen for longer storage. Their ingredients are adaptable; cheeses, veggies, meats, and herbs can be varied to preference.
For best results, removing extra moisture from fillings keeps the muffins’ texture firm. They can be reheated gently in a microwave or oven to avoid rubberiness. Using a butter knife to loosen muffins from the pan helps preserve their shape when removing.
Ingredients
Egg Mixture
- 10 egg large
- 1/3 cup half and half
- ¼ teaspoon salt pepper, garlic powder, each
Filling
- 1 cup ham diced, cooked
- ¾ cup bell pepper red or green, finely chopped
- 2/3 cup cheddar cheese shredded, sharp
- 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
- Grease muffin pans generously to ensure easy removal and easier cleanup.
- Remove excess moisture from filling ingredients like ham and peppers for firmer muffins.
- Use about 1 cup of cheese and approximately 1 3/4 cups of filling for 10 eggs.
- Fill muffin tins about two-thirds full to prevent overflow during baking.
- Filling options include various cheeses, vegetables, meats, and herbs to customize flavors.
- Cook meats like bacon, sausage, and vegetables like spinach or mushrooms before adding to avoid excess moisture.
- Store finished muffins in an airtight container refrigerated up to 5 days or freeze up to 3 months.
- For freezing, flash freeze muffins for an hour, then transfer to an airtight container or freezer bag.
- Reheat in the microwave with a damp paper towel in short increments to avoid rubberiness, or warm in the oven covered with foil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Egg Muffins
Amount Per Serving
Calories 100 kcal
% 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.
User Reviews
Overall Rating
5
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