Breakfast Egg Muffins | Video

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

5 from 45 votes

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Author :Nish Kitchen

Servings 8

Preheat oven to 180 C / 350 F.
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.
Crack eggs into a large bowl.
Add milk, Italian seasoning, red chili flakes and vegetables.
Season with salt and pepper. Stir to combine.
Pour egg mixture into the muffin tin making sure the holes are only ¾th full.
Pour boiling water into a large baking tray. Place the muffin tin in the tray.
Carefully transfer the tray with the muffin tin to the oven.
Bake for about 25-30 minutes or until the eggs puff and are cooked to desired doneness.
Serve warm.

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.