Description
Savory egg muffins pack protein-rich ingredients into portable morning delights. Vegetable and cheese combinations create delectable bites perfect for quick weekday breakfasts or weekend meal prep.
Ingredients
Scale
- 6 large eggs
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ½ cup cooked bacon or sausage, crumbled (optional)
- ½ cup bell peppers, diced
- ¼ cup spinach or kale, chopped
- ¼ cup milk (or heavy cream for richness)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
Instructions
- Preheat Preparation: Calibrate oven to 375°F (190°C), setting the stage for culinary precision with a 12-cup muffin tin lightly coated in cooking spray or lined with silicone cups.
- Egg Foundation: Whisk eggs vigorously, blending milk, salt, pepper, and garlic powder to create a harmonious flavor profile that will elevate the entire dish.
- Ingredient Integration: Incorporate shredded cheese, diced bell peppers, spinach, and bacon or sausage into the egg mixture, stirring gently to distribute ingredients evenly and create a balanced texture.
- Filling and Baking: Portion the vibrant mixture into muffin cavities, filling three-quarters full, then slide the tin into the preheated oven for 18-20 minutes until eggs puff and set with a golden-brown finish.
- Cooling and Serving: Allow mini frittatas to rest briefly in the tin, then carefully extract and serve warm, or store in an airtight container for up to four days – an ideal make-ahead breakfast solution that promises both convenience and culinary delight.
Notes
- Optimize Egg Whisking: Whisk eggs thoroughly to incorporate air, creating a fluffier, lighter texture in your muffins. Use a balloon whisk or electric mixer for maximum volume.
- Prevent Overcrowding: Fill muffin cups only 3/4 full to allow proper rising and prevent spilling during baking. Consistent portion sizes ensure even cooking.
- Customize Mix-Ins: Swap ingredients based on dietary needs or preferences. Try vegetarian options like tofu, explore low-carb alternatives with more vegetables, or use gluten-free cheese for restricted diets.
- Master Storage Techniques: Cool muffins completely before refrigerating to maintain crisp edges. Freeze in single layers with parchment between batches for up to one month, reheating directly from frozen for quick morning meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 130
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 210 mg