Egg Muffins Three Ways

Why You’ll Love This Recipe

Egg muffins are incredibly easy to make and can be customized to suit your dietary preferences or whatever ingredients you have on hand. They’re perfect for meal prepping and can be stored in the fridge for a few days or frozen for later use. Whether you’re craving a veggie-packed breakfast, a bacon and cheese option, or a sweet and healthy version, these egg muffins offer variety and flavor in every bite. They’re high in protein, low in carbs, and can be enjoyed hot or cold, making them a fantastic choice for breakfast, brunch, or a healthy snack.

Ingredients

Base Ingredients for All Versions:

• 8 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1/4 tsp salt
• 1/4 tsp black pepper
• Non-stick cooking spray (for greasing the muffin tin)

For the Veggie and Cheese Version:

• 1/2 cup diced bell peppers (red, green, or yellow)
• 1/4 cup diced onions
• 1/4 cup spinach (fresh or frozen)
• 1/4 cup shredded cheddar cheese

For the Bacon and Cheese Version:

• 1/2 cup cooked and crumbled bacon
• 1/4 cup shredded mozzarella cheese
• 1/4 cup diced green onions
• 1/4 cup cooked diced potatoes (optional)

For the Sweet and Healthy Version:

• 1/2 cup unsweetened applesauce
• 1/4 tsp cinnamon
• 1/4 cup raisins or dried cranberries
• 1/4 cup chopped walnuts or almonds

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

Directions

Step 1: Preheat the Oven and Prepare Muffin Tin

1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray to prevent the egg muffins from sticking.

Step 2: Prepare the Egg Base

2. In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.

Step 3: Make the Three Versions

Veggie and Cheese Version:

1. Stir in the diced bell peppers, onions, spinach, and shredded cheddar cheese into the egg mixture.
2. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.

Bacon and Cheese Version:

1. Stir in the crumbled bacon, mozzarella cheese, green onions, and optional cooked potatoes into the egg mixture.
2. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.

Sweet and Healthy Version:

1. Stir in the applesauce, cinnamon, raisins or dried cranberries, and chopped walnuts or almonds into the egg mixture.
2. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.

Step 4: Bake the Egg Muffins

1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg muffins are puffed up and a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

2. Allow the egg muffins to cool for a few minutes before carefully removing them from the muffin tin.
3. Serve warm or store in an airtight container for later use.

Servings and Timing

• Servings: 12 egg muffins (4 of each version)
• Prep time: 10 minutes
• Cook time: 15-20 minutes
• Total time: 25-30 minutes

Variations

• Vegetarian: For a fully vegetarian option, you can skip the bacon in the second version and use more vegetables, such as zucchini or mushrooms, in the veggie version.
• Low-Carb/Keto: Replace the milk with heavy cream or a non-dairy milk option like almond milk, and avoid adding potatoes or fruits in the sweet version to keep the muffins low-carb.
• Spicy: Add diced jalapeños or a sprinkle of red pepper flakes to the veggie or bacon version for a spicy kick.

Storage/Reheating

• Storage: Store any leftover egg muffins in an airtight container in the refrigerator for up to 4 days.
• Freezing: To freeze, place the muffins in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months.
• Reheating: Reheat in the microwave for 20-30 seconds, or bake in a 350°F (175°C) oven for about 10 minutes until heated through.

FAQs

Can I use egg whites instead of whole eggs?

Yes, you can substitute the egg whites for whole eggs, but this will change the texture slightly. For a fluffier muffin, you may want to add a little more milk.

How can I make these egg muffins dairy-free?

To make them dairy-free, substitute the milk with a non-dairy option like almond milk or oat milk, and use dairy-free cheese alternatives.

Can I add other vegetables to the veggie version?

Absolutely! Feel free to add vegetables like mushrooms, zucchini, or tomatoes. Just make sure to chop them into small pieces.

How can I make the sweet version sugar-free?

You can substitute the applesauce with a no-sugar-added version or use a sugar substitute like stevia or erythritol in place of raisins or cranberries.

Can I make these egg muffins without a muffin tin?

Yes, you can use a silicone muffin pan, individual ramekins, or even a mini loaf pan. Just be sure to grease the pan well to prevent sticking.

Can I use cooked sausage in place of bacon?

Yes, cooked sausage would be a great addition to the bacon and cheese version. You can use any type of cooked sausage, such as breakfast sausage or chorizo.

How can I make these muffins fluffier?

To make the egg muffins fluffier, try whisking the eggs more thoroughly to incorporate more air into the batter. You can also add a pinch of baking powder for extra rise.

Are egg muffins suitable for meal prep?

Yes, egg muffins are perfect for meal prep. They store well in the fridge for a few days and freeze beautifully for later use.

Can I add cheese to the sweet version?

While cheese is not typical in sweet egg muffins, you could experiment with a small amount of mild cheese like ricotta or cream cheese for added texture, though it will alter the flavor.

Can I make these egg muffins in advance?

Yes, you can make the muffins ahead of time and store them in the fridge or freezer. Reheat them before serving for a quick, easy breakfast.

Conclusion

Egg muffins are a fantastic and customizable meal that can fit into almost any dietary preference. Whether you enjoy a savory veggie and cheese muffin, a hearty bacon and cheese version, or a sweet, healthy alternative, there’s a flavor for everyone. These muffins are perfect for meal prepping, snacks, or breakfast on the go. With their ease of preparation and endless variety, you’ll want to make egg muffins a regular part of your routine!

Egg Muffins Three Ways

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Egg muffins are a versatile and healthy breakfast option. These mini frittatas are packed with protein and veggies, and they can be customized in three delicious ways: veggie and cheese, bacon and cheese, or sweet and healthy.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 12 egg muffins (4 of each version)
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. Base Ingredients for All Versions:
   8 large eggs
   
   1/4 cup milk (dairy or non-dairy)
   
   1/4 tsp salt
   
   1/4 tsp black pepper
   
   Non-stick cooking spray (for greasing the muffin tin)
   
   For the Veggie and Cheese Version:
   1/2 cup diced bell peppers (red, green, or yellow)
   
   1/4 cup diced onions
   
   1/4 cup spinach (fresh or frozen)
   
   1/4 cup shredded cheddar cheese
   
   1/4 cup shredded mozzarella cheese
   
   1/4 cup diced green onions
   
   1/4 cup cooked diced potatoes (optional)
   
   For the Sweet and Healthy Version:
   1/2 cup unsweetened applesauce
   
   1/4 tsp cinnamon
   
   1/4 cup raisins or dried cranberries
   
   1/4 cup chopped walnuts or almonds

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Instructions

Step 1: Preheat the Oven and Prepare Muffin Tin

1. 1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray.
2. Step 2: Prepare the Egg Base
   1. In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
3. Step 3: Make the Three Versions
   1. Veggie and Cheese Version:
      1. Stir in the diced bell peppers, onions, spinach, and shredded cheddar cheese into the egg mixture.
      2. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
   2. Bacon and Cheese Version:
      1. Stir in  mozzarella cheese, green onions, and optional cooked potatoes into the egg mixture.
      2. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
   3. Sweet and Healthy Version:
      1. Stir in the applesauce, cinnamon, raisins or dried cranberries, and chopped walnuts or almonds into the egg mixture.
      2. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
4. Step 4: Bake the Egg Muffins
   1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg muffins are puffed up and a toothpick inserted into the center comes out clean.
5. Step 5: Cool and Serve
   1. Allow the egg muffins to cool for a few minutes before carefully removing them from the muffin tin.
   2. Serve warm or store in an airtight container for later use.

Notes

1. For a fully vegetarian option, use more vegetables like zucchini or mushrooms in the veggie version.
2. For a low-carb option, substitute the milk with heavy cream and avoid using potatoes or fruits in the sweet version.
3. Add diced jalapeños or red pepper flakes for a spicy kick in the veggie or bacon version.

Nutrition

• Serving Size: 1 egg muffin
• Calories: 120
• Sugar: 3g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 95mg