Egg Muffins
Egg Muffins are the ultimate breakfast solution for busy mornings! These protein-packed bites combine fluffy eggs with vibrant veggies, savory ham, and rich cheeses, offering a deliciously satisfying start to your day. Perfect for all palates!
Whether you’re embracing a low-carb lifestyle, planning ahead with freezer meals, or simply seeking variety, Egg Muffins have you covered. With endless customization options, they’re as versatile as they are tasty, making every morning feel like a fresh culinary adventure.
Easy to prepare and loaded with flavor, these muffins are a go-to for meal preppers and breakfast lovers alike. Whip up a batch, and savor the convenience of gourmet-quality breakfasts anytime!
Egg Muffins Ingredients
- Eggs: The golden foundation, bringing a fluffy, protein-rich base that holds all the savory flavors together.
- Cooked Ham: Adds a smoky, hearty touch, infusing each bite with irresistible depth.
- Bell Peppers: Bright and crisp, these colorful gems provide a fresh crunch and a hint of sweetness.
- Sharp Cheddar Cheese: Melts into creamy perfection, delivering a bold, tangy richness.
- Green Onions: A zesty garnish, adding a fresh, peppery bite that balances the flavors beautifully.
Recipe Tips
- Ensure Even Cooking: Avoid soggy or undercooked muffins by patting the filling ingredients dry, especially the ham and bell peppers. Excess moisture can prevent the eggs from setting properly and affect the texture of your muffins.
- Customizing Fillings: Feel free to swap out the ham for cooked sausage, turkey bacon, or even smoked salmon. Vegetarians can opt for spinach, mushrooms, or sun-dried tomatoes. Just keep the filling-to-egg ratio balanced to maintain the ideal consistency.
- Perfect Storage: Egg muffins are freezer-friendly! Allow them to cool completely before wrapping individually in plastic wrap and placing them in an airtight container. Reheat in the microwave for 20-30 seconds for a quick, on-the-go breakfast.
What to Serve with Egg Muffins
- Fresh Fruit Salad: A medley of vibrant fruits like berries, melon, and citrus pairs beautifully with the savory richness of egg muffins, adding a refreshing and naturally sweet contrast.
- Whole-Grain Toast: Serve with a slice of hearty, buttered whole-grain toast for added texture and a boost of fiber to round out your meal.
- Side Salad: A simple green salad with a light vinaigrette complements the muffins’ flavors without overwhelming them. Try arugula, baby spinach, or mixed greens for a crisp, clean finish.
FAQ
1. Can I make these muffins dairy-free?
Yes! Substitute the half-and-half with almond milk or coconut milk, and use dairy-free cheese or skip the cheese entirely for a still-delicious result.
2. How long do egg muffins last?
They keep well in the fridge for up to 4 days in an airtight container. For longer storage, freeze them for up to 2 months.
3. Why did my egg muffins deflate?
It’s natural for egg muffins to deflate slightly as they cool. Eggs puff up in the oven but settle once removed. Rest assured, this doesn’t affect their taste or texture.
4. Can I prepare the batter the night before?
Yes! Mix the egg mixture and chop your fillings the night before, storing them separately in the fridge. Assemble and bake the next morning for fresh, warm muffins.
Egg Muffins
Ingredients
- Egg Mixture:
- 10 large eggs
- 1/3 cup half-and-half
- 1/4 teaspoon each of salt pepper, and garlic powder
- Filling:
- 1 cup diced cooked ham
- 3/4 cup finely chopped red or green bell peppers
- 2/3 cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup finely chopped green onions
- 2 tablespoons roughly chopped parsley
Instructions
- Preheat your oven to 375°F and generously coat the wells of a muffin tin with nonstick cooking spray to prevent sticking.
- Pat dry the filling ingredients, such as the diced ham and chopped bell peppers, using paper towels to eliminate excess moisture that could affect the consistency of the muffins.
- In a large mixing bowl, crack the eggs and gently pierce the yolks. Add the half-and-half, salt, pepper, and garlic powder. Whisk the mixture until the ingredients are just combined, taking care not to overmix.
- Combine the prepared filling ingredients in a separate bowl. Distribute about 2 tablespoons of the filling mixture into each muffin tin. Carefully pour or ladle the egg mixture over the fillings, ensuring each tin is nearly full while leaving a small gap at the top.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The centers of the muffins should remain slightly jiggly, as they will firm up further while cooling outside the oven.
- Once baked, allow the muffins to cool in the tin for about 5 minutes. Expect a slight deflation, which is normal. Use a butter knife to loosen the edges, then gently lift the muffins from the tin. Serve immediately while warm.
