Egg Muffins
Published Jan. 29, 2025
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes, plus 10 minutes’ resting
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick spray
- 1cup/about 4 ounces shredded Cheddar
- 1packed cup/2 ½ ounces baby spinach, finely chopped
- ½cup chopped cooked bacon (about 5 slices)
- ½cup finely chopped cherry tomatoes or red bell pepper
- ⅓cup crumbled feta cheese
- ¼cup chopped scallions (about 3 trimmed scallions)
- 10large eggs
- ¼cup whole milk
- ½teaspoon garlic powder
- ½teaspoon onion powder
- Kosher salt (such as Diamond Crystal) and black pepper
Preparation
- Step 1
Heat the oven to 350 degrees and generously coat a standard muffin tin with nonstick spray.
- Step 2
In a medium bowl, toss together the Cheddar, spinach, bacon, tomatoes, feta and scallions. Divide the mixture evenly among the 12 muffin cups (about ¼ cup each).
- Step 3
Crack the eggs into a large glass measuring cup and whisk just until smooth. Add the milk, garlic and onion powders, 1 teaspoon salt and ¼ to ½ teaspoon black pepper; whisk until combined.
- Step 4
Divide the egg mixture among the muffin cups (the cups will be about ¾ full), then gently stir each one with a small spoon or butter knife.
- Step 5
Bake for 22 to 25 minutes, until the muffins are puffed and just set on top. Cool for at least 10 minutes, then remove from the tins and serve.
- Step 6
To store egg muffins, allow them to cool completely before transferring to an airtight container and refrigerating for up to 2 days. To reheat, bake the muffins, covered, at 350 degrees for 10 minutes, or until heated through.
Private Notes
Comments
@J I have not made this particular recipe, but something similar. I let the egg bites cool, remove from muffin tins and then place on a sheet tray in the freezer to freeze individually (so they don’t stick together in a bag). Once frozen, I transfer to a freezer bag and then microwave as needed (~30-45 seconds)
I learned to place the muffin tin on a rimmed baking sheet with about a quarter inch of water in it. This seems to steam the egg muffins
Can these be frozen and reheated? Would like to use this recipe as a breakfast meal prep so would like to last a week vs 2 days. Thanks
Delicious recipe. And using a silicon muffin tin as opposed to a metal muffin tin is a game changer... Very good indeed.
subbed the feta and cheddar for cottage cheese for extra protein, less fat. also subbed bacon for ham so i didn't need to cook the bacon. added red capsicum for flavour. this was meal prep breakfast for the work week and i kept it in the fridge. place some paper towels in the container so your muffins sit on top. this absorbed some of the moisture as they get a little soggy. for me this was fine as the extra moisture worked well when i reheated in the airfryer.
I just made them. Followed all the instructions. Used diced ham and cut up peppers as filler. They puffed up as mentioned in the instructions, but when they cooled they became deflated, actually sunk in the middle and a bit shriveled, pulling away from the sides. What did I do wrong?