Of course! Egg Muffins (also called Breakfast Egg Cups) are the ultimate make-ahead, healthy, and portable breakfast. They are highly customizable and perfect for meal prep.
Here is a master recipe with plenty of ideas for variations.
Master Recipe: Basic Egg Muffins
This is your foolproof template. Once you master this, you can create any flavor you like.
Yields: 12 muffins
Prep time: 15 minutes
Cook time: 20-25 minutes
Base Ingredients:
· 8 large eggs
· ¼ cup milk (any kind), half-and-half, or water
· 1 cup shredded cheese (cheddar, Monterey Jack, mozzarella, feta, etc.)
· Salt and black pepper to taste
· Optional add-in: 1-2 tbsp chopped fresh herbs like chives, parsley, or dill.
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or olive oil. Do not use paper liners, as the eggs will stick.
- Whisk the Base: In a large bowl or a large liquid measuring cup (for easy pouring), whisk the eggs and milk together until well combined and a little frothy. Season with salt and pepper.
- Add Fillings to Cups: Divide your chosen fillings (see ideas below) and most of the cheese evenly among the 12 muffin cups.
- Pour Egg Mixture: Carefully pour the egg mixture over the fillings in each cup, filling them about ¾ of the way to the top. They will puff up a little while baking. Top with the remaining cheese.
- Bake: Bake for 20-25 minutes, or until the tops are set, lightly golden, and a toothpick inserted in the center comes out clean.
- Cool and Store: Let the muffins cool in the pan for 5 minutes before carefully running a knife around the edges to loosen and remove them. Serve immediately, or let them cool completely on a wire rack before storing.
🌟 Filling Ideas (Mix & Match!)
Use about 1 ½ to 2 cups total of combined fillings for the whole batch. Always cook and drain meats and sauté watery vegetables like mushrooms and spinach first.
Classic Combos:
· Western: Diced ham, green bell pepper, and onion.
· Veggie Lover: Sautéed spinach, mushrooms, and onions.
· Everything Bagel: Crumbled cooked breakfast sausage and a sprinkle of everything bagel seasoning on top.
· Greek: Chopped spinach, sun-dried tomatoes, kalamata olives, and feta cheese.
· Southwest: Black beans, corn, diced green chiles, and pepper jack cheese. Top with a sprinkle of cumin and chili powder.
🍳 Pro Tips for Perfect Egg Muffins
· Prevent Sticking: Greasing the pan well is the most important step. Silicone muffin pans work beautifully for easy release.
· Avoid Sogginess: If using watery vegetables like spinach, zucchini, or mushrooms, always sauté them first to release their moisture. Let them cool before adding to the cups.
· Uniform Size: Chop all your fillings into small, uniform pieces so they distribute evenly and cook properly.
· Don’t Overfill: Fill the cups only ¾ full to prevent overflow as they puff up during baking.
· Use a Muffin Scoop: A large cookie or muffin scoop (about 3 tbsp) makes filling the cups neat and easy.
📦 Storage & Reheating
· Refrigerate: Store cooled egg muffins in an airtight container in the fridge for up to 4 days.
· Freeze: Let them cool completely, then place them in a single layer on a baking sheet to freeze solid. Once frozen, transfer to a freezer-safe bag or container for up to 3 months. This prevents them from sticking together.
How to Reheat:
· From Fridge: Microwave for 30-60 seconds until hot.
· From Frozen: Microwave for 60-90 seconds, or reheat in a 350°F (175°C) oven or toaster oven for 15-20 minutes until heated through.
Enjoy your easy, healthy, and delicious breakfast!