Egg Muffins
User Reviews
5
Egg Muffins
Description
This recipe mixes whole eggs with a bit of milk and seasoning before pouring over vegetables and cheese in muffin cups. The spinach, bell pepper, red onion, and cheddar provide a balance of flavors and textures that bake into a firm yet tender muffin shape. Baking at 350°F allows gentle cooking that lifts the eggs into light, fluffy muffins.
The vegetables can be swapped with others; firmer vegetables like carrots or sweet potatoes are best pre-cooked before adding. Cooling muffins slightly before removing helps maintain their shape. Storage in the refrigerator for several days or freezing extends their convenience, with simple microwave reheating instructions provided.
These egg muffins serve as versatile, make-ahead protein options ideal for busy mornings or quick meals. The balance of fresh vegetables and cheese creates a satisfying combination that can be adapted as desired.
Reheating should be done gently to heat through without drying. Individually wrapping and freezing allows portion control and convenience.
Ingredients
- 9 egg large
- 2 tablespoons milk
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup baby spinach chopped
- ½ cup bell pepper diced, red
- ½ cup red onions diced
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone cups or parchment paper cups.
- Crack the eggs into a large bowl or measuring cup with a spout. Add the milk, oregano, salt and pepper, and whisk until smooth. Set aside.
- Add the spinach, peppers, onions and cheese into the muffin cups. Pour the egg mixture over on top (about ⅓ cup per muffin cup)
- Bake for 18-22 minutes or until the eggs are puffed.
- Cool for 5 minutes in the pan. Then run a butter knife around the edges to help loosen them if needed. Serve immediately.
Notes
- Store leftover egg muffins in the refrigerator airtight for 3-5 days or freeze individually wrapped for up to 3 months.
- Reheat from frozen or thawed gently in the microwave until warmed through, adjusting time as needed.
- Swap listed vegetables for any diced veggies or cooked diced meats in equal amounts.
- For firmer vegetables like carrots or sweet potatoes, precook and cool before adding to muffin cups to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 2egg muffins | |
| Calories | 185kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 265mg | 88% |
| Sodium | 418mg | 17% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1418IU | 28% |
| Vitamin C | 18mg | 20% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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