Breakfast Egg Muffins Recipe
Fluffy, protein-packed egg muffins studded with vibrant vegetables and melted cheese, perfect for grab-and-go mornings when you need a satisfying breakfast without the fuss.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">10 large eggs</li><li class="ingredients-single-item">120ml milk (dairy or plant-based)</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1/4 teaspoon black pepper</li><li class="ingredients-single-item">1/2 teaspoon garlic powder</li><li class="ingredients-single-item">120g cheddar cheese, grated</li><li class="ingredients-single-item">1 red bell pepper, finely diced</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">100g fresh spinach, roughly chopped</li><li class="ingredients-single-item">150g cooked ham or bacon, chopped (optional)</li><li class="ingredients-single-item">2 tablespoons fresh chives, chopped</li><li class="ingredients-single-item">Olive oil or cooking spray for greasing</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Silicone muffin cups or paper liners</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Whisk</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and prepare your muffin tin by generously greasing each cup with olive oil or cooking spray. For easier removal, consider using silicone muffin cups. The proper greasing is crucial as eggs tend to stick stubbornly to the pan once baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, crack all 10 eggs and whisk thoroughly until the whites and yolks are completely incorporated. This thorough whisking introduces air into the eggs, helping your muffins stay light and fluffy rather than dense.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the milk, salt, pepper, and garlic powder to the whisked eggs. The milk adds moisture and helps prevent the egg muffins from becoming rubbery when stored. Whisk again until everything is well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare your vegetables by ensuring they're cut into small, even pieces. For the spinach, make sure it's thoroughly dried after washing to prevent excess moisture in your egg mixture. If using raw onions and peppers, sauté them for 3-4 minutes until softened for a mellower flavor and to remove excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold the diced vegetables, ham or bacon (if using), 100g of the cheese, and most of the chives into the egg mixture. Reserve some cheese and chives for topping. Stir gently to distribute the add-ins evenly without deflating the air you've incorporated into the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a measuring cup or ladle, fill each muffin cup about 3/4 full with the egg mixture. Be careful not to overfill as the eggs will puff up during baking (they'll deflate somewhat after cooling). Sprinkle the remaining cheese on top of each muffin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 18-20 minutes until the muffins are puffed up and the centers are set. They should be slightly golden around the edges. You can test for doneness by inserting a toothpick into the center of a muffin – it should come out clean.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the muffins to cool in the tin for 5 minutes before carefully removing them. This cooling time allows them to set up slightly and makes removal easier. Run a knife gently around the edges to loosen them if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle with the reserved fresh chives and serve warm, or let cool completely on a wire rack before storing. These egg muffins will keep in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 3 months. To reheat, microwave for 30 seconds if refrigerated or 1-2 minutes if frozen.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can egg muffins be frozen for meal prep?
Yes, these egg muffins freeze beautifully for up to 3 months. Cool completely before storing in airtight containers or freezer bags. To reheat from frozen, microwave for 1-2 minutes until heated through. They maintain their texture well, making them perfect for batch cooking.
Why do my egg muffins deflate after baking?
Egg muffins naturally deflate somewhat after cooling—this is normal. To minimise deflation, ensure ingredients aren't too wet (dry spinach thoroughly), don't overmix the egg mixture, and bake until fully set. The muffins will still taste delicious and maintain their structure.
What variations can I make to basic egg muffins?
The possibilities are endless! Try Mediterranean (feta, olives, tomatoes), Mexican (jalapeños, corn, black beans), Italian (sun-dried tomatoes, mozzarella, basil), or Veggie Lovers (mushrooms, courgette, broccoli). Just ensure add-ins are diced small and pre-cooked if needed.
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