Quick Breakfast Egg Muffins
User Reviews
5
Quick Breakfast Egg Muffins
Description
The recipe combines beaten eggs with seasonings and grated parmesan cheese, then folds in chopped green scallions. The mixture is poured into lightly greased silicone muffin cups and topped with halved cherry tomatoes. Baking at 375°F until puffed and set produces savory egg muffins with lightly browned edges. Cooling briefly helps them firm for easy handling.
The muffins puff in the oven and then settle afterward, yielding a tender but structured texture. The parmesan imparts a subtly salty, nutty flavor balanced by the freshness of scallions and bright, juicy tomato halves. The recipe notes that variations using different cheeses, seasonings, or add-ins like bacon or olives are possible.
These egg muffins can be enjoyed immediately or cooled and refrigerated for up to four days. They can be reheated gently in the microwave and serve as a portable, protein-focused breakfast or snack. Using silicone cups makes removal easier and prevents sticking.
The recipe cautions about the use of silicone muffin pans or well-greased ceramic ramekins to prevent sticking. Salt can be omitted as parmesan adds sufficient saltiness. Adjust seasonings to taste.
Ingredients
- Avocado oil spray
- 6 egg large
- 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 tomato halved
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
- Bake the muffins in a well-greased silicone pan or use small ceramic ramekins to prevent sticking.
- Parmesan cheese provides saltiness; additional salt is optional based on preference.
- The muffins will puff during baking and deflate upon cooling, which is normal.
- Experiment with different cheeses, herbs, and add-ins like bacon or olives for variety.
- These muffins keep well in an airtight container in the refrigerator for up to 4 days and reheat gently in the microwave at 50% power.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 94kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 153mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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