Want a healthy, easy, and delicious breakfast on the go? Look no further than Breakfast Egg Muffins ! These protein-packed, savory muffins are the perfect solution for busy mornings when you need something fast but still nutritious. You can make them ahead of time, freeze them, and simply warm them up when needed. Packed with eggs, ham, cheese, and veggies, these muffins are not only flavorful but also customizable according to your family’s preferences!
You can serve them for breakfast or enjoy them as a protein-packed snack anytime. Below is the recipe to whip up these tasty breakfast bites!
Ingredients List
To make 12 Breakfast Egg Muffins , you’ll need the following ingredients:
- 10 large eggs : The base of the muffins, providing protein and flavor.
- 1/3 cup half and half : Adds a creamy texture to the egg mixture.
- 1 cup cooked ham (diced) : Adds a smoky, savory flavor.
- 3/4 cup red bell pepper (finely chopped) : Adds vibrant color and freshness.
- 2/3 cup sharp cheddar cheese (shredded) : A delicious cheesy addition to the muffins.
- 1/4 cup green onions (chopped, thinly sliced whites) : Adds a mild oniony flavor.
- 2 Tbsp fresh parsley (chopped) : Infuses freshness into the muffins.
- 1/4 tsp salt : Season the eggs to your taste.
- 1/2 tsp black pepper : Adds the right amount of flavor and warmth to complement the other ingredients.
These ingredients not only make the muffins flavorful but also ensure that each bite is bursting with texture and nutrients.
Required Kitchen Tools and Preparation Instructions
Before we dive headfirst into the cooking process, let’s ensure you have all the necessary kitchen tools to make the preparation smooth and hassle-free.
Required Kitchen Tools
- Large Mixing Bowl : For whisking the eggs and combining all the ingredients.
- Fork or Whisk : To beat the eggs and mix the ingredients evenly.
- 12-Cup Muffin Pan : The essential baking pan for shaping and baking your egg muffins. Make sure it’s non-stick or use liners.
- Measuring Cups : To precisely measure ingredients like the half and half, and chopped veggies.
- Cooking Spray : Helps to prevent sticking and makes it easier to clean up.
Preparation Instructions
Now that you have everything handy, let’s get to preparing these scrumptious egg muffins!
Step 1: Preheat the Oven
Before anything, preheat your oven to 375°F (190°C). You want the oven ready and evenly heated by the time you fill your muffin pan.
Step 2: Crack the Eggs and Mix
Crack all 10 eggs into a large mixing bowl. To enhance the texture, add 1/3 cup of half and half . Using a fork or whisk, pierce the egg yolks and whisk just until the eggs and half and half are combined. Be sure not to over-mix, as you want fluffy muffins, not dense ones!
Step 3: Add the Mix-Ins
Next, toss in all of your delicious fixings—1 cup diced cooked ham , 3/4 cup red bell pepper , 2/3 cup shredded sharp cheddar , 1/4 cup chopped green onions , 2 tablespoons chopped parsley , 1/4 teaspoon salt , and 1/2 teaspoon black pepper . Stir with the fork to distribute the mix-ins evenly throughout the egg mixture, ensuring every muffin is packed with flavor.
Baking the Egg Muffins
With your egg mixture ready to go, it’s time to start filling up and baking these delicious breakfast muffins!
Step 4: Prep the Muffin Pan 🧁
Before filling the muffin pan, generously spray the cups with non-stick cooking spray . This is essential to prevent the muffins from sticking and will make clean-up a breeze. If you prefer, you can also line the muffin cups with silicone or parchment paper muffin liners to further ensure easy removal.
Step 5: Fill the Muffin Cups
Using a 1/3 cup measuring cup , scoop the egg mixture and pour it into each muffin cup. Fill each cup nearly to the top , making sure to get some ham, bell pepper, and cheese in every scoop. Make sure the ingredients are well distributed, so none of the muffins feel too sparse or too loaded.
Step 6: Bake to Perfection
Place the filled muffin pan into the preheated oven . Bake for 19 to 23 minutes , or until the eggs are set and no longer jiggly in the center. A toothpick inserted into the middle of a muffin should come out clean, indicating that they’re perfectly cooked.
Pro Tip : Keep an eye on them during the last few minutes of baking to ensure they don’t overcook, as eggs can quickly go from fluffy to rubbery if left in too long!
Step 7: Cool and Serve
Once baked, remove the muffin pan from the oven and allow the muffins to cool for about 5 minutes inside the pan. This will help them firm up slightly and make removal easier.
After cooling slightly, use a small spatula or butter knife to gently loosen and lift each muffin out of the pan. You can serve them immediately while warm, either on their own or with additional toppings like avocado, salsa, or hot sauce.
Storage, Reheating, and Freezing Instructions
One of the best things about these easy Breakfast Egg Muffins is that they are perfect for meal prep! You can make a batch and store them for later, so you always have a quick, grab-and-go breakfast ready in minutes.
Storage Instructions 🥚📦
Refrigerating:
Once the muffins have cooled completely, transfer them to an airtight container. You can store them in the fridge for up to 4 days .
Freezing:
If you want to keep them for a longer period, these egg muffins freeze beautifully. To freeze, place the cooled muffins in a single layer in an airtight container or ziplock freezer bags. They can last in the freezer for up to 3 months .
Tip : You can layer parchment paper between muffins to prevent them from sticking to each other.
Reheating Instructions 🔥
When you’re ready to enjoy your egg muffins, reheating is a breeze!
From the Fridge:
If they’re fresh out of the fridge, simply microwave each muffin for about 30 seconds to 1 minute . If you prefer a crispier texture, you can heat them in the oven at 350°F for 5-7 minutes.
From the Freezer:
For frozen muffins, microwave for 1 to 1 ½ minutes , or until heated through. Alternatively, you can reheat them in the oven at 350°F for about 10-12 minutes. Just be sure to cover them with foil while reheating to avoid drying out.
Customization and Tips ✨
One of the joys of these Breakfast Egg Muffins is how customizable they are! Here are some exciting ways to change up the recipe to match your preferences:
- Swap Ham for Bacon or Sausage : Substitute diced cooked bacon or sausage for the ham for a different flavor twist. Turkey or veggie sausage works just as well.
- Veggie Lovers : Add in some sautéed spinach, mushrooms, or zucchini to pack more veggies into your breakfast.
- Change the Cheese : Feel free to experiment with different types of cheese like feta, mozzarella, or pepper jack for a little spice.
- Go Dairy-Free : Skip the cheese or use a plant-based cheese alternative to make these muffins dairy-free.
- Spice It Up : Add a dash of hot sauce or sprinkle in crushed red pepper flakes if you love a little heat!
Conclusion
These Breakfast Egg Muffins are a lifesaver for busy mornings. Packed with protein, flavorful mix-ins, and nutritious veggies, they’re not only super easy to make but also a great way to start the day feeling energized. Plus, with their ability to be stored and reheated, they’re the meal-prep recipe you’ve been waiting for!
Give them a try, and feel free to experiment with different ingredients to suit your taste. You’ll love making (and eating) these egg muffins as much as I do!
