Easy Baked Egg Muffins
These egg muffins are an easy breakfast idea that you can make ahead for the week. With many names, including breakfast cups, egg cups or egg bites, they are all made with a combination of eggs, vegetables, cheese and can include meat. They are baked in a muffin pan and done in just 20 minutes!
Ingredients
- 1 teaspoon olive oil
- 2 cups finely diced vegetables (mushrooms, zucchini, onion)
- 1 teaspoon fresh garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 12 large eggs
- ¼ cup milk
- 1 Tablespoon Everything But The Bagel seasoning
- 2 Tablespoons fresh parsley, chopped
- ½ cup shredded cheese
Instructions
- Preheat the oven to 350°F. Spray at 12-count muffin pan with olive oil, avocado oil, etc. This recipe makes 24 egg muffins so you will need to prepare 2 pans, or bake in batches. Set aside.
- In a large skillet over medium-high heat, add the olive oil and sauté the vegetables, garlic, salt and pepper together until soft— about 6-8 minutes. Once cooked, set aside to cool.
- Meanwhile, in a large bowl, whisk together the eggs and milk until combined. Then, whisk in the EBTB seasoning and parsley. Stir in the cooked cooled vegetables and cheese.
- Using a ¼ cup measuring cup, scoop the egg mixture into the prepared muffin pan. Bake for 19-22 minutes until cooked through. The egg muffins will rise while baking and then drop down a bit while they cool.
- Serve warm with hot sauce, ketchup, etc.
Notes
- Make Ahead & Freezing Instructions: These egg muffins stay fresh for up to 1 week when stored in an airtight container in the refrigerator. You can also freeze baked and cooled egg muffins for up to 3 months. Thaw overnight in the refrigerator. The vegetables can be cooked up to 3 days in advance.
- Eggs: The total amount of eggs used is 12 eggs = 3 cups. If you'd like to use a combination of eggs and egg whites or all egg whites, make sure that you use the total of 3 cups.
- Milk: You can use any type of milk for this recipe. I often use oat milk or unsweetened almond milk.
- Variations: See the list of additional combinations within the recipe post.
- Nutritional Facts: If interested, the recipe above for 1 egg muffin is roughly 39 calories, 2.6g fat, .8g carbohydrates and 3.4g protein. This depends on the specific ingredients used (ie. milk, cheese, eggs.)
Tried this recipe?Let us know how it was!