1–2 minutes
These are incredibly versatile, portion-controlled, and easy to customize.
Yields: 12 muffins
Prep time: 15 minutes
Bake time: 20-25 minutes
Ingredients:
- 12 large eggs
- 1/4 cup milk (dairy or non-dairy, optional, for fluffier texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Mix-ins (choose 1-3 combinations):
- 1/2 cup chopped spinach
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped onions or green onions
- 1/4 cup crumbled cooked turkey bacon or lean ham
- 1/4 cup shredded low-fat cheese
- 1/4 cup chopped mushrooms
- 1/4 cup diced zucchini
- 1/4 cup feta cheese or goat cheese
Instructions:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin or line with silicone muffin liners/paper liners.
- Whisk Eggs: In a large bowl, whisk the eggs with milk (if using), salt, and pepper until well combined and slightly frothy.
- Prepare Mix-ins: If using heartier vegetables like bell peppers or onions, you might want to quickly sauté them for a few minutes before adding to soften them slightly. Otherwise, simply chop them.
- Assemble: Evenly distribute your chosen mix-ins among the 12 muffin cups.
- Pour the whisked egg mixture over the mix-ins in each cup, filling them about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the egg muffins are set and lightly golden brown, and a toothpick inserted into the center comes out clean.
- Cool & Store: Let the egg muffins cool in the muffin tin for a few minutes before carefully removing them.
- Store: Store in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen for up to 1-2 months.
Grab-and-Go Reheating:
- From Refrigerator: Microwave for 30-60 seconds, or until heated through.
- From Frozen: Microwave for 1-2 minutes, or until heated through. They can also be thawed overnight in the refrigerator.
Enjoy your delicious and convenient healthy breakfasts!
Nutrijoy 