Make Ahead Egg Muffins
User Reviews
5
Make Ahead Egg Muffins
Description
This recipe whiskens together eggs, salt, pepper, and optional garlic powder to form the base. Protein such as ham, bacon, or sausage is combined with diced red bell pepper, onions, and shredded cheddar and mozzarella cheeses. These ingredients are divided evenly into a muffin pan, filling each well around three-quarters full, then baked at 350°F until cooked through, typically 22-25 minutes.
The muffins puff during baking and settle after removal to a tender yet firm texture. They can be served fresh and warm or allowed to cool and stored for later use. The inclusion of multiple cheeses provides a balanced flavor, while the vegetables add mild sweetness and texture.
These muffins work well for make-ahead breakfasts or snacks since they heat quickly. Reheating is simple, using a microwave for short intervals. Variations in added meat or vegetables can tailor the flavor and nutrition to preference.
Adjust the number of eggs or fillings to achieve the desired texture and muffin size. Using pre-cooked sausage requires browning before adding. To ensure even baking, fill muffin wells about three-quarters full.
Ingredients
- 10 large egg see note
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder optional
- 1 ½ cups ham or 8 slices bacon, cooked & crumbled or ½ lb sausage, browned, diced
- ½ red bell pepper diced
- 3 tablespoons white onion minced, or 2 green onions, thinly sliced
- 1 cup cheddar cheese or your favorite blend of shredded cheese, shredded
- ½ cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk eggs, salt, & pepper until well combined.
- Spray a muffin pan very well with cooking spray, or line with silicone or parchment liners. Divide the red pepper, onion, ham/bacon/sausage, and cheese over 12 wells.
- Pour the egg mixture over the cheese mixture.
- Bake for 22-25 minutes or until set.
- Let rest 3 minutes. Run a butter knife along the edges to release the muffins and remove them from the muffin tin.
- Serve warm or let cool completely and refrigerate or freeze.
Notes
- Muffin tins vary in size; fill wells about ¾ full and adjust egg quantity as needed; 10 eggs usually make 12 muffins.
- A mixture including 6 whole eggs plus 1 cup egg whites can be used for a lighter option.
- Additional add-ins such as leftovers, potatoes, vegetables, or different meats can be included but may require less egg mixture.
- If adding sausage, cook it fully in a skillet before mixing it in.
- Reheat muffins in the microwave for 30-60 seconds until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1egg muffin | |
| Calories | 128 | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 158mg | 53% |
| Sodium | 379mg | 16% |
| Potassium | 77mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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