egg bake muffin recipe

Written ByJenny Smyth Posted on
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The Best egg bake muffin recipe

I’m so excited to share this egg bake muffin recipe with you all. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a quick breakfast or a satisfying snack, these muffins are sure to hit the spot.

They’re also incredibly easy to make, which is a major bonus in my book. I love that they’re made with eggs, milk, and shredded cheese – it’s a great way to get some protein and calcium into your diet. Plus, they’re just so delicious!

The combination of the crispy muffin top and the creamy egg mixture inside is just heavenly. My kids adore these muffins, and they’re always asking for them. I’ve even started making them on the weekends as a special treat.

And the best part? They’re so versatile – you can customize them with your favorite ingredients or add-ins. I’ve added diced ham, chopped spinach, and even diced jalapenos to give them an extra kick.

The possibilities are endless! I could go on and on about how much I love these muffins, but I’ll stop there. Let me tell you more about where this recipe comes from…

Egg Bake Muffins

4.8 from 605 votes

These egg bake muffins are a savory and satisfying breakfast option. They are packed with cheese, vegetables, and spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Egg Mixture

6 eggs
1 cup shredded cheddar cheese
1/2 cup milk
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika

For the Vegetables

1/2 cup diced bell peppers
1/2 cup diced onions
1/2 cup diced spinach

For the Breadcrumbs

1/2 cup breadcrumbs

👨‍🍳Directions

1Preheat oven to 375°F.
2Grease a muffin tin with non-stick spray.
3In a mixing bowl, whisk together eggs, milk, salt, black pepper, and paprika until well combined.
4The mixture should be smooth and uniform.
5Add diced bell peppers, diced onions, and diced spinach to the egg mixture.
6Stir until the vegetables are evenly distributed.
7The vegetables should be fully incorporated into the egg mixture.
8Sprinkle shredded cheddar cheese and breadcrumbs evenly on top of each muffin cup.
9The cheese and breadcrumbs should cover the surface of the muffin cup.
10Pour the egg and vegetable mixture into the muffin cups, filling each one about 3/4 full.
11The mixture should be evenly distributed among the muffin cups.
12Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
13The muffins should be firm to the touch and slightly puffed.
14Remove from the oven and let cool for 5 minutes before serving.
15The muffins should be hot but cool enough to handle.

🔧Equipment

Mixing bowl
Muffin tin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat breadcrumbs for a healthier option.

Watch Video Of How Egg Bake Muffins Works

These egg bake muffins are perfect for any occasion – whether it’s a quick breakfast on-the-go or a special treat for a family gathering.

They store beautifully in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months.

When reheating, simply place them in the microwave for 20-30 seconds or in a toaster oven at 350°F (175°C) for 5-7 minutes until warmed through.

❓ Frequently Asked Questions About Egg Bake Muffins

Q: What type of cheese should I use in this recipe?

The type of cheese you use will depend on your personal preference. Some people swear by cheddar or American cheese, while others prefer mozzarella or feta. Experiment with different types of cheese until you find one that you like best.

Q: Can I make these muffins ahead of time?

Yes, you can make these muffins ahead of time. In fact, they’re one of the few recipes that actually improve after being refrigerated overnight. Just mix up the batter as directed, pour it into greased muffin cups, and refrigerate until morning.

Q: How do I know if my eggs are fresh enough to use in this recipe?

A good rule of thumb is to check the expiration date on your eggs and make sure they’re not too old. If they’re past their prime, it’s best to err on the side of caution and use fresh eggs instead.

Q: Can I substitute regular milk for almond milk or another non-dairy milk alternative?

Sure! While regular milk is traditional in this recipe, almond milk or other non-dairy milk alternatives will work just fine too.

Q: Why do these muffins need to be baked at such a high temperature?

The high heat helps to create the crispy exterior and fluffy interior that we all know and love in these muffins.

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