Mini Egg Muffins
Mini Egg Muffins are the perfect bite-sized snack or breakfast option, combining eggs with vegetables, cheese, and optional meat for a nutritious and delicious treat. They’re simple to make, customizable to your tastes, and ideal for meal prep. Whether you're looking for a high-protein breakfast or a savory snack to fuel your day, these muffins have you covered.
Equipment
- Muffin Tin: 1 standard 12-cup muffin tin
- Mixing Bowl: 1 large mixing bowl
- Whisk: 1 (for mixing eggs and other ingredients)
- Measuring Cups: 1 set (for measuring liquid and dry ingredients)
- Measuring Spoons: 1 set (for measuring seasonings and baking powder, if used)
- Knife: 1 (for chopping veggies or meats)
- Cutting Board: 1 (for chopping ingredients)
- Cooking Spray: 1 can (or oil for greasing muffin tin)
Ingredients
- 6 large eggs
- 1/4 cup milk dairy or dairy-free alternative
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder optional
- 1/2 cup cooked bacon sausage, or ham (optional, chopped into small pieces)
- 1/2 cup bell pepper chopped
- 1/4 cup spinach or other veggies, chopped
- 1/4 cup shredded cheese cheddar, feta, or your choice
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and prepare your muffin tin by greasing it lightly with cooking spray or using muffin liners.
- Prepare the Ingredients: Chop the vegetables and meat (if using). Grate or crumble your cheese, and set all ingredients aside.
- Mix the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and any optional seasonings (garlic powder, onion powder).
- Fill the Muffin Tin: Evenly distribute the cooked meat (if using), chopped vegetables, and cheese into the muffin cups.
- Pour in the Egg Mixture: Carefully pour the egg mixture into the muffin cups, filling each about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins are puffed up and the tops are golden brown. A toothpick should come out clean when inserted in the center.
- Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store for later!
Notes
- Storage: These muffins are great for meal prep. Store them in an airtight container in the fridge for up to 4-5 days. They can also be frozen for up to 2 months.
- Freezing: To freeze, arrange the muffins on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe bag or container for easy storage.
- Customization: Feel free to swap in different vegetables, meats, or cheeses based on what you have on hand. The muffins are highly versatile and can be tailored to fit your tastes or dietary needs (e.g., dairy-free or vegetarian).
- For a fluffier muffin: You can add 1/2 tsp of baking powder to the egg mixture for a lighter texture.