Egg Muffins
Egg Muffins are mini frittata-style bites made with eggs, vegetables, cheese, and optional meats—perfect for a protein-packed breakfast or snack on the go.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg muffins (4 servings)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 8 large eggs
- 1/4 cup milk or cream
- 1/2 cup shredded cheese (cheddar, mozzarella, feta, etc.)
- 1 cup diced vegetables (spinach, bell peppers, onions, mushrooms, tomatoes, etc.)
- 1/2 cup cooked meat (optional: bacon, ham, sausage)
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or oil.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in diced vegetables, cooked meat (if using), and shredded cheese.
- Divide mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, until egg muffins are set and lightly golden on top.
- Cool for a few minutes before removing from the muffin tin. Serve warm or let cool for storage.
Notes
- Use non-dairy milk and cheese for a dairy-free version.
- Mix in extra veggies like kale, broccoli, or zucchini for added nutrition.
- Add jalapeños or hot sauce for a spicy version.
- Fresh herbs like parsley or basil add great flavor.
- Use a mini muffin tin for smaller bites—bake 10–12 minutes.
Nutrition
- Serving Size: 3 muffins
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 280mg
Find it online: https://thefamilycooking.com/egg-muffins-2/
