muffin tin eggs recipe

Written ByJenny Smyth Posted on
muffin tin eggs recipe
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The Best muffin tin eggs recipe

I’m so excited to share with you one of my favorite breakfast recipes that has become a staple in our household: muffin tin eggs. This recipe is a game-changer for anyone looking for a quick and easy breakfast that’s packed with protein and flavor.

I first discovered this recipe on Pinterest, and it quickly became a go-to for busy mornings when I need to get the kids out the door on time. The best part?

It’s incredibly versatile, so you can customize it to your taste preferences and dietary needs. Whether you’re a meat-lover, a vegetarian, or gluten-free, there’s a version of this recipe that’s perfect for you.

Muffin Tin Eggs

Muffin Tin Eggs

4.9 from 1647 votes

These muffin tin eggs are a quick and portable breakfast option. They are baked in a muffin pan with your choice of fillings for a protein-packed start to the day.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Eggs

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Fillings

1/2 cup cooked and crumbled bacon or sausage
1/2 cup shredded cheddar cheese
1/4 cup chopped bell peppers
2 tablespoons chopped green onions

👨‍🍳Directions

1Preheat the oven to 375°F.
2Spray a 12-cup muffin tin generously with cooking spray to prevent sticking.
3In a mixing bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and slightly frothy.
4This should take about 1 minute.
5Divide the fillings evenly among the muffin cups, placing about 1 tablespoon of the bacon, cheese, peppers, and green onions into each cup.
6Pour the egg mixture over the fillings, filling each cup about three-quarters full.
7Bake for 12 to 15 minutes, or until the eggs are set and puffed up.
8The edges should be golden brown and a knife inserted into the center should come out clean.
9Let the muffin tin eggs cool in the pan for 2 minutes before removing them with a fork or spatula.
10Serve warm or store in an airtight container in the refrigerator for up to 4 days.

🔧Equipment

12-cup muffin tin
Mixing bowl
Whisk
Measuring cups and spoons
Cooking spray

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 290mg🧂Sodium: 480mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 15g

📝Notes

You can customize the fillings with any vegetables or cooked meats you have on hand. To reheat, microwave for 30 seconds or warm in a 350°F oven for 5 minutes.

Watch Video Of How Muffin Tin Eggs Works

Muffin tin eggs is always a good idea for any occasion – whether it’s a quick weeknight breakfast or a special weekend brunch. This recipe is perfect for family gatherings because it’s easy to scale up or down depending on how many people are joining us.

And let’s not forget about all those extra veggies we managed to sneak into each bite – what more could we ask for? With its versatility, ease of preparation, and impressive presentation, muffin tin eggs is sure to become your new go-to breakfast recipe.

❓ Frequently Asked Questions About Muffin Tin Eggs

Q1: What is muffin tin eggs?

Muffin tin eggs is a simple yet elegant breakfast dish made by baking eggs in a muffin tin. It’s essentially a mini frittata, but with the added convenience of being able to portion out individual servings.

Q2: How do I make muffin tin eggs?

To make muffin tin eggs, you’ll need six eggs, salt and pepper to taste, and any additional fillings you like (such as diced ham, shredded cheese, or chopped veggies). Crack the eggs into a bowl and whisk them together with a fork. Add any desired fillings and mix well.

Q3: Can I use different types of milk in muffin tin eggs?

Yes! You can use any type of milk you like in muffin tin eggs. Whole milk, skim milk, almond milk – they all work beautifully. Just be sure to adjust the amount of milk according to the type you’re using.

Q4: How do I store leftover muffin tin eggs?

You can store leftover muffin tin eggs in an airtight container in the fridge for up to three days. Reheat them in the microwave or oven until hot and steaming.

Q5: Can I freeze muffin tin eggs for later?

Yes! Muffin tin eggs freeze beautifully. Simply place them in an airtight container or freezer bag and store them in the freezer for up to two months. When you’re ready to eat them, simply thaw overnight in the fridge or reheat from frozen.

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