Egg Muffins

Name: Egg Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: EGG MIXTURE:; 12 large eggs; 1 teaspoon salt; 1/4 teaspoon black pepper; BROCCOLI CHEDDAR:; 1 1/2 cups broccoli florets , finely chopped; 1/4 cup shredded cheddar cheese; SUN DRIED TOMATO + SPINACH:; 1/4 cup sun dried tomatoes , finely chopped; 1 cup fresh baby spinach , chopped; 1/4 cup chevre (soft goat cheese); BELL PEPPER + ONION:; 1 red bell pepper , finely chopped; 1/4 red onion , finely chopped; 1/4 cup crumbled feta cheese; MUSHROOM + GORGONZOLA:; 1 cup mushrooms , finely chopped; 2 tablespoons fresh thyme leaves , chopped; 1/4 cup gorgonzola crumbles

5 steps

Prep:15minCook:25min

These Egg Muffins make a quick and easy breakfast on-the-go. They remind me of an omelet or frittata, only this method is easier because you don’t have to sauté anything before you get started. Below you’ll find 4 easy filling options (that you don’t have to pre-cook), to keep your week interesting!

Updated at: Thu, 17 Aug 2023 06:05:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories118.9 kcal (6%)

Total Fat7.8 g (11%)

Carbs2.9 g (1%)

Sugars1.4 g (2%)

Protein9.3 g (19%)

Sodium367.2 mg (18%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

12eggs

large

1 teaspoonsalt

¼ teaspoonblack pepper

1 ½ cupsbroccoli florets

finely chopped

¼ cupshredded cheddar cheese

¼ cupsun dried tomatoes

finely chopped

1 cupfresh baby spinach

¼ cupchevre

0.25red onion

¼ cupcrumbled feta cheese

1 cupmushrooms

finely chopped

2 tablespoonsfresh thyme leaves

chopped

¼ cupgorgonzola

crumbles

Instructions

Step 1

Preheat the oven to 350ºF and line a 12-cup muffin tin with silicone or paper liners. (Or grease the cups very, very well to prevent sticking.)

Step 2

In a large bowl, beat together the eggs, salt, and pepper, then set it aside.

Step 3

Fill the 12 muffin cups with your fillings of choice. If you'd like to make all 4 variations in one pan, use only 1/4 of what is called for above for each filling option. I like to fill each muffin cup nearly to the top with veggies, so consider the quantities above a suggestion. You can use as much or as little as you'd like to.

Step 4

Pour the egg mixture over the top of the veggie fillings, filling each muffin cup. Place the pan in the oven to bake until the eggs are fully cooked, about 20 to 25 minutes. You'll know they are done when the centers have risen out of the pan. The egg muffins will puff up quite a bit when they are in the oven, but they will shrink down as they cool.

Step 5

Allow the muffins to cool for at last 5 mintues before serving them warm. Leftovers can be stored in the fridge in an airtight container for 3 to 5 days. Serve them warm or cold. I like to reheat them in the oven at 350ºF for 8-10 minutes when I want to serve them again.

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