Egg Muffins

Why You’ll Love This Recipe

Egg muffins are incredibly easy to make, freezer-friendly, and packed with nutrients. You can load them with vegetables, cheese, and protein to suit your taste. They’re low-carb, naturally gluten-free, and great for busy mornings, lunchboxes, or post-workout snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Milk (optional, for fluffier texture)
• Salt
• Black pepper
• Diced vegetables (bell peppers, spinach, tomatoes, onions, etc.)
• Cooked meats (bacon, sausage, ham – optional)
• Shredded cheese (cheddar, mozzarella, feta, or your favorite)
• Olive oil or non-stick spray (for greasing muffin tin)

Directions

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin with olive oil or non-stick spray.
3. In a large bowl, whisk together eggs, milk (if using), salt, and pepper.
4. Divide chopped vegetables, cooked meats, and cheese evenly among the muffin cups.
5. Pour egg mixture over the fillings, filling each cup about ¾ full.
6. Bake for 18–22 minutes, or until the egg muffins are set and slightly golden on top.
7. Let cool for a few minutes, then run a knife around each muffin to loosen and remove.
8. Serve warm or let cool completely for storage.

Servings and timing

This recipe makes about 12 egg muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use egg whites or a mix of whole eggs and whites for a lighter version.
• Add herbs like parsley, basil, or chives for extra flavor.
• Try different cheeses such as goat cheese, pepper jack, or Parmesan.
• Make it dairy-free by skipping the milk and cheese or using plant-based alternatives.
• Use seasonal veggies like zucchini, mushrooms, or kale.

Storage/Reheating

Store egg muffins in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave for 20–30 seconds or warm in a 300°F oven for 5–10 minutes.
For longer storage, freeze cooled muffins in a freezer-safe bag for up to 2 months. Reheat straight from frozen in the microwave or oven.

FAQs

Can I make egg muffins ahead of time?

Yes, egg muffins are perfect for meal prep and taste great reheated.

Do I need to cook the vegetables first?

It’s recommended to sauté harder vegetables like onions or bell peppers to ensure they cook fully.

Can I use egg whites only?

Yes, substitute 2 egg whites for each whole egg if preferred.

How do I prevent egg muffins from sticking?

Grease the muffin tin thoroughly or use silicone muffin liners.

Can I freeze egg muffins?

Yes, they freeze very well. Cool completely before freezing in a single layer.

What’s the best way to reheat them?

Microwave for 20–30 seconds or warm in the oven at 300°F until heated through.

Are egg muffins keto-friendly?

Yes, especially when made without milk and with low-carb vegetables.

Can I make them vegetarian?

Absolutely—just skip the meat and load up on veggies and cheese.

How do I know when they’re done?

They should be set in the middle and lightly golden on top. A toothpick should come out clean.

Can I add hot sauce or spices?

Yes! Add hot sauce, paprika, or chili flakes to the egg mixture for extra flavor.

Conclusion

Egg Muffins are a delicious, customizable, and convenient way to enjoy a nutritious breakfast or snack. With endless mix-in options and easy prep, they’re ideal for busy mornings or weekly meal prep. Whip up a batch today and keep your fridge stocked with these flavorful mini frittatas.

Egg Muffins

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheesy Baked Ziti is a comforting Italian-American pasta casserole layered with marinara sauce, creamy ricotta, and lots of gooey cheese. It’s easy to make, customizable, and perfect for feeding a crowd or making ahead for a busy night.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

1. 1 lb ziti or penne pasta
2. 3 cups marinara or pasta sauce
3. 1 lb ground beef or Italian sausage (optional)
4. 1 small onion, diced
5. 2 cloves garlic, minced
6. 1 1/2 cups ricotta cheese
7. 2 cups shredded mozzarella cheese
8. 1/2 cup grated Parmesan cheese
9. 1 egg (optional, for ricotta mixture)
10. 1 tbsp olive oil
11. 1 tsp Italian seasoning
12. 1/2 tsp salt
13. 1/4 tsp black pepper
14. Fresh basil or parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).

1. Cook ziti in salted water until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add onion and sauté until soft. Add garlic and cook for another minute.
3. Add ground beef or sausage (if using) and cook until browned. Drain fat.
4. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–10 minutes.
5. In a bowl, mix ricotta cheese with egg (if using), 1/4 cup Parmesan, salt, and pepper.
6. In a large bowl, mix cooked pasta with half of the meat sauce and a handful of mozzarella.
7. Spread a layer of meat sauce in the bottom of a greased 9×13-inch baking dish.
8. Add half the pasta mixture, then dollop ricotta mixture evenly over it.
9. Add the rest of the pasta, top with remaining sauce, mozzarella, and Parmesan.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, until cheese is golden and bubbly.
11. Let rest for 5–10 minutes. Garnish with fresh basil or parsley if desired.

Notes

• Use penne if you can’t find ziti.
• Add sautéed spinach, mushrooms, or zucchini for extra vegetables.
• Substitute ricotta with cottage cheese if preferred.
• Use a mix of beef and sausage for more flavor.
• Assemble ahead and refrigerate up to 24 hours before baking.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 6g
• Sodium: 780mg
• Fat: 23g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 80mg