mini egg muffins recipe

Written ByJenny Smyth Posted on
mini egg muffins recipe
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The Best mini egg muffins recipe

I’ve been making mini egg muffins for years, and they’re still a favorite in our household. My kids love helping me mix the batter and popping these adorable muffins into the oven. The best part?

They’re ridiculously easy to make and can be customized with your favorite fillings. I like to use a combination of shredded cheese, diced ham, and chopped scallions for a savory twist. But you can also add in some diced veggies or cooked sausage for added flavor.

Whatever you choose, these muffins are sure to be a hit with both kids and adults alike. And let’s not forget the health benefits – with eggs, cheese, and veggies, you can feel good about serving these up at breakfast or brunch. Plus, they’re perfect for meal prep or taking on the go.

I often make a batch on Sunday evening and store them in the fridge for a quick breakfast throughout the week. My family loves them because they’re so versatile – we can grab one on the go or enjoy them with a side of toast or hash browns. And when we have guests over, I love serving them as a fun appetizer or snack.

Mini egg muffins are one of those recipes that never goes out of style, and I’m so glad I can share it with all of you today.

Mini Egg Muffins

Mini Egg Muffins

4.7 from 1450 votes

Mini Egg Muffins are a delightful, bite sized breakfast or snack option. They are packed with proteins and vegetables, and can be easily customized with your favorite ingredients.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 70 kcal

🥘Ingredients

For the Muffins

6 large eggs
1/2 cup shredded cheddar cheese
1/2 cup diced bell peppers
1/2 cup diced onions
1/2 cup diced ham or cooked bacon
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/4 cup milk

For Greasing

1 tbsp olive oil or cooking spray

👨‍🍳Directions

1Preheat oven to 375°F.
2Grease a mini muffin tin with olive oil or cooking spray, ensuring all the cups are well coated.
3This will prevent the muffins from sticking.
4Set the muffin tin aside.
5In a large mixing bowl, crack the eggs and whisk them vigorously until the yolks and whites are fully combined.
6Add the shredded cheese, diced bell peppers, diced onions, and diced ham or cooked bacon to the bowl.
7Stir the mixture gently to combine all the ingredients evenly.
8Add the salt, black pepper, garlic powder, and paprika to the mixture.
9Pour in the milk and stir until all the ingredients are well incorporated.
10The mixture should have a slightly thick consistency, similar to a thick batter.
11Taste and adjust the seasoning if necessary.
12Using a spoon, carefully distribute the egg mixture evenly among the greased muffin cups, filling each cup about 3/4 full.
13This will allow the muffins to rise without overflowing.
14Place the muffin tin in the preheated oven.
15Bake the mini egg muffins for 18-20 minutes, or until the edges are golden brown and the tops are firm to the touch.
16The muffins should be set and slightly puffed up.
17Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes.
18After 5 minutes, carefully remove the mini egg muffins from the muffin tin and transfer them to a wire rack to cool completely.
19This will allow any excess steam to escape and prevent the muffins from becoming soggy.
20Once cooled, the mini egg muffins can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 1 month.

🔧Equipment

Muffin tin
Mixing bowl
Whisk
Spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 70 kcal🧈Total Fat: 5g💛Saturated Fat: 2g❤️Cholesterol: 185mg🧂Sodium: 325mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 6g

📝Notes

Tips: You can customize the fillings by adding vegetables like spinach or mushrooms. You can also add a slice of cheese on top of each muffin before baking for an extra cheesy flavor. For a vegetarian option, omit the ham or bacon and add more vegetables.

These mini egg muffins are always a good idea – whether it’s for a special occasion or just a regular day. They’re incredibly versatile and can be served at any time of day.

My family loves them because they’re so easy to customize and can be made ahead of time for busy mornings. Plus, they reheat beautifully in the microwave or oven, making them perfect for meal prep or taking on the go.

❓ Frequently Asked Questions About Mini Egg Muffins

Q: What is the ideal size for mini egg muffins?

Mini egg muffins are best when they’re around 1-2 inches in diameter. This size allows them to cook evenly and ensures they don’t get too dense or tough.

Q: Can I use different types of cheese in my mini egg muffins?

Of course! While cheddar is a classic choice, you can experiment with other cheeses like mozzarella, feta, or even goat cheese for a unique flavor profile.

Q: How do I store leftover mini egg muffins?

Store your cooled muffins in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

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

Yes! You can prepare the batter up to 24 hours in advance and store it in the refrigerator until you’re ready to bake.

Q: Are mini egg muffins suitable for special diets?

Mostly! These muffins are gluten-free and low-carb-friendly, but be mindful of any added ingredients like cheese or veggies that may not align with your dietary needs.

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