egg muffin tin recipe

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The Best egg muffin tin recipe

I am so excited to share this egg muffin tin recipe with you all. As a busy mom, I’m always on the lookout for easy and healthy breakfast ideas that my family will love. This recipe has been a game-changer for us, and I know it will be for you too. The best part is that it’s incredibly easy to make and can be customized to suit your family’s tastes.

I love that it’s packed with protein and veggies, making it a great option for a quick breakfast or even a post-workout meal. My kids adore helping me in the kitchen, and this recipe is perfect for them to get involved with cracking eggs and mixing the batter. It’s also a fantastic way to use up leftover veggies and cheese, reducing food waste in our household. We’ve made this recipe countless times, and it never fails to impress – my kids ask for it every week!

It’s a staple in our household, and I’m confident it will become one of your family’s favorites too. So let’s get started on this egg muffin tin recipe journey together! I’ve been making this recipe for years now, and I still get excited about how delicious it turns out every time. The combination of eggs, cheese, and veggies is absolute perfection.

My family loves when I make these muffins for breakfast or brunch because they’re so satisfying and filling. Plus, they’re super easy to grab-and-go when we’re in a hurry. We often make a double batch of these muffins on the weekends so we have some extras for the week ahead – they freeze beautifully too! I’ve tried many different variations of this recipe over the years, but this one remains our absolute favorite.

The addition of spinach adds an amazing flavor without overpowering the other ingredients. My husband raves about the crispy edges on these muffins – they’re pure magic! With this recipe, you’ll be making egg muffins like a pro in no time – trust me when I say it’s worth every bit of effort!

4.8 from 1694 votes

This egg muffin tin recipe is a delicious and easy-to-make breakfast option. It’s perfect for meal prepping and can be customized with your favorite vegetables and cheeses.

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Prep Time15 mins

Cook Time20 mins

Resting Time0 mins

Total Time35 mins

Servings: 6Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Egg Mixture

6 large eggs

1/4 cup milk

1/2 tsp salt

1/4 tsp black pepper

For the Vegetables and Cheese

1/2 cup diced bell peppers

1/2 cup diced onions

1/2 cup diced spinach

1/2 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat the oven to 375°F.

2Grease the muffin tin with non-stick cooking spray or oil to prevent the egg muffins from sticking.

3In a mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined.

4The mixture should be smooth and free of lumps.
Set aside.

5In another bowl, combine diced bell peppers, onions, and spinach.

6Add the vegetable mixture to the egg mixture and stir until well combined.

7Sprinkle the shredded cheddar cheese evenly over the top of the mixture.

8Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

9Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are set and the tops are lightly golden.

10The edges should be firm and the centers should be slightly puffed and firm to the touch.

11Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes.

12This allows them to firm up and makes them easier to remove.

13After cooling, use a spoon or knife to gently loosen the edges of each muffin and carefully remove them from the tin.

14Place them on a wire rack to cool completely.

🔧Equipment

Muffin tin

Mixing bowl

Spoon

Oven

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 185mg🧂Sodium: 350mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 12g

📝Notes

Tips: You can customize this recipe by adding your favorite vegetables, such as mushrooms, tomatoes, or zucchini. For a spicy kick, add diced jalapeños or a pinch of cayenne pepper. To make it a complete meal, serve with a side of toast or fruit.

Watch Video Of How Egg Muffin Tin Recipe Works

These egg muffin tin recipes are always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick breakfast solution for your crew at home.

They freeze beautifully too so feel free to double/triple batch as needed!

Reheating them from frozen takes just 5 minutes in the microwave; simply wrap individual portions in parchment paper or aluminum foil before microwaving – voila!

❓ Frequently Asked Questions About Egg Muffin Tin

Q: Can I use different types of cheese in this recipe?

A: Absolutely! You can experiment with various cheeses like cheddar, mozzarella, feta, or even vegan alternatives like soy cheese or nutritional yeast to create unique flavor profiles.

Q: How do I store leftover egg muffins?

A: Store any leftovers in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months – just thaw overnight in the fridge before reheating.

Q: Can I add other ingredients like cooked meats or herbs?

A: Of course! Feel free to customize this recipe with your favorite ingredients – diced ham or bacon work wonders in adding extra protein and flavor

Q: Do I need to use muffin tins specifically?

A: Not at all! You can shape the mixture into individual portions on a baking sheet if you don’t have muffin tins available

Q: Can I make these egg muffins ahead of time?

A: Yes – prepare the mixture as instructed, then assemble the muffins just before baking; if you want to prep ahead, mix all ingredients except eggs (which should be added fresh) up to 24 hours prior

egg muffin tin recipe

The Best egg muffin tin recipe