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Easy Egg Muffins:
Egg muffins are a great way to start a healthy day. They are quick, easy and the perfect grab and go breakfast for busy mornings. This recipe takes only 20 minutes to prepare and 25 minutes to bake. The best part is that the muffins are low in carbs and packed with protein. This has become one of my family's favorite meals, especially because you can add your favorite ingredients and customize them to your taste. You can use egg substitute or egg whites instead of eggs. You can also use vegan cheeses or meat substitutes to make it vegan or vegetarian. What I love about this recipe is that there are so many options and each time you make it can be completely different. Once you make these you will realize how easy it is to eat a tasty and healthy breakfast. I like to make at least 2-3 batches at a time and freeze them. Below are directions for freezing and reheating. For this recipe, the ingredients below are to make 4 muffins of each kind. If you want to make a full tray of one kind, use 1 1/2 cups of your choice of vegetable and 2/3 cups of cheese, with a little extra cheese to use as a topping. Now, let's cook!
Storing Leftovers: If you want to save the leftovers you can store them in an air tight container and refrigerate them for up to 4 days or freeze them in a freezer safe container for up to 90 days. I have found that if I wrap them individually before placing them in the freezer safe container they remain a little fresher.
Reheating Leftovers: Once you remove the egg muffins from the refrigerator or freezer, thaw it in the refrigerator overnight and then bake in the oven at 350 degrees until heated through. I do not recommend reheating it in the microwave as the vegetables tend to let out too much moisture, resulting in a chewy and rubbery texture.
Course: Breakfast (or any)
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
Base:
Egg muffins are a great way to start a healthy day. They are quick, easy and the perfect grab and go breakfast for busy mornings. This recipe takes only 20 minutes to prepare and 25 minutes to bake. The best part is that the muffins are low in carbs and packed with protein. This has become one of my family's favorite meals, especially because you can add your favorite ingredients and customize them to your taste. You can use egg substitute or egg whites instead of eggs. You can also use vegan cheeses or meat substitutes to make it vegan or vegetarian. What I love about this recipe is that there are so many options and each time you make it can be completely different. Once you make these you will realize how easy it is to eat a tasty and healthy breakfast. I like to make at least 2-3 batches at a time and freeze them. Below are directions for freezing and reheating. For this recipe, the ingredients below are to make 4 muffins of each kind. If you want to make a full tray of one kind, use 1 1/2 cups of your choice of vegetable and 2/3 cups of cheese, with a little extra cheese to use as a topping. Now, let's cook!
Storing Leftovers: If you want to save the leftovers you can store them in an air tight container and refrigerate them for up to 4 days or freeze them in a freezer safe container for up to 90 days. I have found that if I wrap them individually before placing them in the freezer safe container they remain a little fresher.
Reheating Leftovers: Once you remove the egg muffins from the refrigerator or freezer, thaw it in the refrigerator overnight and then bake in the oven at 350 degrees until heated through. I do not recommend reheating it in the microwave as the vegetables tend to let out too much moisture, resulting in a chewy and rubbery texture.
Course: Breakfast (or any)
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
Base:
- 12 large eggs
- 2 tablespoons finely chopped onion, (red, white or yellow/brown)
- Salt and pepper, to taste
- Nonstick cooking spray
- 1/4 cup fresh spinach, chopped (if frozen, make sure to drain all the water after cooking)
- 8 grape or cherry tomatoes, halved
- 1/4 cup shredded mozzarella cheese (or your favorite cheese)
- 1/4 cup cooked bacon, chopped (can use turkey bacon)
- 1/4 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup broccoli steamed and chopped (or frozen and thawed)
- 1/4 cup grated cheddar cheese, plus more for topping (or your favorite cheese)
- Feta Cheese
- Vegan Cheeses
- Meat substitutes
- Egg substitutes
- Egg whites
- Garlic Powder
- Garlic & Herb seasoning
- Preheat oven to 350°F.
- Lightly spray a 12-cup muffin tin with nonstick oil spray.
- In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
- Add egg mixture halfway up into each tin of the greased muffin tin.
- Divide the three topping combinations into 4 muffin cups each. Use extra cheese as a topping for each.
- Bake for 15-20 minutes, until set.
- Let cool slightly, then serve. Enjoy!