Egg Muffins
These easy Egg Muffins are a delicious, protein-packed way to start your day! They're also freezer and make-ahead friendly as well as low carb/keto friendly! The filling options are endless.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 375° F. Generously spray muffin tins with nonstick cooking spray.
Use paper towels to remove excess moisture from the filling ingredients. (Namely the ham/peppers.)
Crack the eggs in a large bowl (preferably one with a spout) and pierce the yolks. Add the half and half, salt, pepper, and garlic powder. Whisk until just combined, but don’t overmix.
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Continue Reading at Thecozycook →Chef's Notes
Pro Tips
Grease the muffin pans generously so that they're easy to get out. It also makes cleanup easier.
Remove excess moisture from your filling ingredients for the best consistency.
You want about 1 cup of cheese and 1 + 3/4 cups of filling for 10 eggs.
Filling Options:
Cheese: Cheddar, Parmesan, Feta, Mozzarella, Colby, Gruyere, Cheddar Jack.
Veggies: Bell Peppers, Spinach, Broccoli, Tomatoes, Onions, Green Onions, Chives.
Meat: Ham, Bacon, Sausage, Turkey/Chicken Sausage.
Herbs: Parsley, Oregano, Basil, Italian Seasoning
Filling Combinations:
Ham, Peppers, Green Onions, Parsley (this recipe)
Spinach, Mushrooms, Tomatoes, Feta
Bacon, Cheddar, Chive
Broccoli, Ham, Cheddar
Ham, Bacon, Sausage, Spinach, Mushrooms, Broccoli, and Potatoes should be cooked before using. If using spinach or mushrooms, cook them first squeeze/dab away excess moisture.
Using Egg Whites: I wouldn't recommend using all egg whites for this, but you can use a combination of whites a yolks. I would use 3-4 whole eggs and 6-7 egg whites.
Storage
Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
To Freeze: Flash freeze on a plate for 1 hour. Remove and stack them up in a freezer bag. Remove as much air as possible. Label and freeze.
To Reheat: Thaw overnight. Then follow instructions below.
Microwave: Place a damp paper towel over the egg muffins and reheat in 15 second increments until heated through. Overheating will create a rubbery consistency. Doing this over lower power is even better.
Oven: Cover with foil and bake at 350° for 5-8 minutes, or until heated through.
Nutritional information is an estimate and is per egg muffin. This recipe makes 12 egg muffins.
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Reviews from the Original Source
The egg muffins were so pretty when I pulled them out of the oven. They make a nice easy breakfast and I'll definitely make them again
Great recipe! It turned out perfect the first time and was delicious. I froze half the batch for later. I appreciated all the tips that were included. They helped my success! I am looking forward to making these for my 91 year old mother-in-law to keep in her freezer;)
These are excellent. I've given the recipe to many friends. I think it's the "garlic powder" that makes this better than the other recipes I have used in the past. Highly recommend this one!!
These are PERFECT for my busy family. I can't ever get my husband or son to eat breakfast before they head out the door in the morning but I whipped up some of these yesterday and both of them agreed to take them on the go! I used what we had on hand-mushrooms, ham, and swiss. I made sure to cook the mushrooms first per your instructions. I will check in with them tonight but I think this is a new way of life for us! Thank you!
Delicious! Easy! All ages love it!
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