Quick Breakfast Egg Muffins

Name: Quick Breakfast Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 muffins
Ingredients: Avocado oil spray; 6 large eggs; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; ¼ teaspoon red pepper flakes; 6 tablespoons parmesan; ¼ cup scallions; ¼ cup cherry tomatoes

User Reviews

5.0

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 muffins
Calories
94 kcal
Course
Breakfast
Cuisine
American

Quick Breakfast Egg Muffins

Winston Campbell

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These egg muffins are perfect for breakfast. Change them up with different cheeses, vegetables, and seasonings.

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Ingredients

Servings

Avocado oil spray
6 large eggs
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
6 tablespoons parmesan grated
¼ cup scallions chopped, green part
¼ cup cherry tomatoes halved

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Instructions

Preheat the oven to 375°F. Line six muffin pan cavities with silicone cups and spray them with oil.
In a large spouted measuring cup, whisk together the eggs, black pepper, garlic powder, and red pepper flakes. Using a rubber spatula, mix in the parmesan and scallions.
Fill the prepared muffin cups almost to the edge. The egg mixture is liquid, so I like to use a measuring cup with a spout when pouring.
Top the muffins with the sliced tomatoes, dividing them evenly.
Place the muffin pan on a large baking sheet to catch any spills. Bake until the muffins are set, puffed, and lightly browned, and a toothpick inserted in their center comes out clean, about 20-25 minutes.
Allow the muffins to cool in the pan for a couple of minutes until they are easier to handle, then release them from the silicone cups. Enjoy them immediately, or place them on a cooling rack for 10-15 more minutes before refrigerating them in an airtight container.

Notes

It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
I don't add salt because the parmesan adds plenty. However, you can add a small amount of salt if you prefer (the nutritional information will obviously change).
The muffins puff up in the oven, then deflate when you take them out. This is normal and expected.
You can experiment with different seasonings and cheeses. I've made these muffins with shredded sharp cheddar and seeded sliced jalapenos. I've also made them with crumbled feta, dried oregano, and black olives or sun-dried tomatoes. Both versions were delicious. Another tasty addition is cooked and crumbled bacon.
This recipe scales easily. You can double it to make 12 muffins. Keep them in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power or enjoy them cold.