Breakfast Egg Muffins | Video

Breakfast egg muffins. Soft and fluffy perfect on-the-go breakfast packed with protein and essential nutrients to start your day the right way. Easy to make, bite-sized and fussy eater approved, these morning treats can be customized to add your favorite fillings. Plus, these are also make-ahead making them ideal for busy mornings.

Eggs – the quick and easy nutrient dense ingredient behind the most convenient breakfast dish. In fact, they are super customizable tailoring to your specific taste preferences. And in this recipe, we are combining together two very popular busy morning breakfast staples – eggs and muffins.

Egg muffins that are actually inspired by a simple omlet loaded with nutritious veggies. It’s a pretty unexpected way to cook eggs, but if you love frittatas, you are going to adore these vibrant treats. And yes, there are exactly like mini frittatas. Beautifully fluffy and delicious from all angles. 

Fluffy Egg Muffins Recipe 

Start with spraying your muffin tin with cooking oil or you can use muffin liners to line the tin. Make sure you only use parchment style muffin liners as regular liners may stick to the eggs. Again, silicone muffin tins are the best alternative to regular ones. 

Next, make the egg mixture. You will need 1 egg per egg muffin. Crack all the eggs into a bowl. Then, add all the flavorings like Italian seasoning and red chili flakes. The addition of milk helps to make the egg muffins extra fluffy and soft. You will also need plenty of chopped vegetables such as mushrooms, spinach, onions and tomatoes. And don’t forget salt and pepper. Again, feel free to customize with your favorite ingredients.

Now, pour this mixture into the muffin tin and bake. In this recipe, to keep the eggs fluffy and soft, you will need to use a water bath. The steam from it will help with cooking the eggs. The hidden secret behind soft and fluffy muffins.

The best part? The make-ahead feature enables you to prep your breakfast over the weekend and enjoy it during the week. Eating a healthy, nutritious breakfast is totally easy!

More Breakfast Egg Recipes:

• 10 Minute Chinese Tomato Egg Stir Fry 
• Turkish Eggs | Cilbir
• Eggs Akuri 
• Sausage and Egg McMuffin 
• One Pan Egg Toast – 2 Ways 
• One Pan Breakfast with Sausages and Eggs
• Vegetable Frittata 
• Bombay Potato Frittata 

Yield: 8

Breakfast Egg Muffins | Video

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Soft and fluffy make-ahead egg muffins for a healthy start to the day

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 8 large eggs
• Cooking spray
• 1 tablespoon milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red chili flakes (red pepper flakes)
• 1/2 cup chopped vegetables (mushrooms, spinach, onions and tomatoes)
• Salt and pepper to taste

Instructions

1. Preheat oven to 180 C / 350 F.
2. Line the 8 holes of a 12 hole muffin tin with parchment style muffin liners. Alternatively, spray generously with cooking oil. You can also use silicone cupcake molds or muffin pan. Do not use regular muffin liners. 
3. Crack eggs into a large bowl.
4. Add milk, Italian seasoning, red chili flakes and vegetables.
5. Season with salt and pepper. Stir to combine. 
6. Pour egg mixture into the muffin tin making sure the holes are only 3/4th full. 
7. Pour boiling water into a large baking tray. Place the muffin tin in the tray.
8. Carefully transfer the tray with the muffin tin to the oven. 
9. Bake for about 25-30 minutes or until the eggs puff and are cooked to desired doneness. 
10. Serve warm.

Notes

• Customize this recipe with your favorite filling like cheese (feta, goat cheese, gruyere, cottage cheese, Monterey Jack, mozzarella, cheddar), vegetables (zucchini, carrots), herbs (coriander or cilantro, parsley, dill, chives), or meat (bacon, sausage). 
• Remember to remove the juicy seeds of the tomatoes prior to adding to the egg mixture.
• You can make them with egg whites only if you like
• Serve with salads
• Store these in an airtight container in the refrigerator for 5 days. Freeze for about 1 month. 
• Do not use regular muffin liners to make these muffins. Again, do not pour egg mixture directly into muffin tin holes without spraying with cooking oil even when using non stick tins.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 162Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 372mgSodium 226mgCarbohydrates 4gFiber 1gSugar 1gProtein 13g

The nutritional data is for information purposes only

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