Here’s a quick, healthy, and customizable recipe for Egg Muffins — perfect for meal prep breakfasts, snacks, or low-carb lunches. They’re basically mini frittatas baked in muffin tins, and you can load them with your favorite veggies, cheese, and proteins.
🧁 Easy Egg Muffins (Baked Mini Frittatas)
🧺 Ingredients (Makes 12 muffins)
Base:
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10–12 large eggs
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½ tsp salt
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¼ tsp black pepper
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Optional: splash of milk or cream (2–4 tbsp for creamier texture)
Fillings (customize to your liking):
Choose up to 3–4 cups total mix-ins:
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½ cup shredded cheese (cheddar, feta, mozzarella, etc.)
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½ cup cooked bacon, sausage, or diced ham
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½ cup bell peppers, diced
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¼ cup green onions or red onion, finely chopped
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½ cup baby spinach or kale, chopped
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½ cup mushrooms, sautéed
👩🍳 Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease a 12-cup muffin tin well with oil or nonstick spray.
You can also use silicone liners for easy removal.
2. Prepare Fillings
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Cook any raw meats or veggies that need softening (e.g., mushrooms, onions, sausage).
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Divide fillings evenly among the muffin cups.
3. Whisk Eggs
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In a large bowl, whisk together eggs, salt, pepper, and optional milk/cream.
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Pour egg mixture into muffin cups, filling each about ¾ full.
4. Bake
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Bake for 18–22 minutes, or until eggs are set and slightly golden.
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Let cool 5–10 minutes before removing from the pan.
🧊 Storage & Reheating
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Fridge: Store in an airtight container up to 4 days.
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Freezer: Wrap individually and freeze up to 2 months.
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To reheat: Microwave for 30–60 seconds (or bake at 300°F for 10 min if reheating a batch).
🔄 Flavor Ideas:
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🥓 Bacon & Cheddar
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🥬 Spinach, Feta & Tomato
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🌶️ Southwest Style: Chorizo, black beans, pepper jack, cilantro
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🧅 Mushroom, Swiss & Caramelized Onion
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🐔 Buffalo Chicken: Shredded chicken + buffalo sauce + blue cheese