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Muffin Tin Breakfast Eggs

Muffin Tin Breakfast Eggs


  • Author: Savannah
  • Total Time: 25-30 minutes
  • Yield: 12 muffin tin eggs (servings)
  • Diet: Gluten-Free (can be made dairy-free and vegetarian by modifications)

Description

Muffin Tin Breakfast Eggs are a quick, easy, and protein-packed breakfast option baked in a muffin tin, making perfectly portioned, customizable breakfast bites ideal for busy mornings, meal prep, or grab-and-go eating.


Ingredients

Egg Mixture

  • Eggs (quantity as needed, e.g., 12 large eggs)
  • Milk or Cream (about 1/4 cup per 12 eggs)
  • Salt and Pepper (to taste)

Fillings

  • Cheese (sharp cheddar, mozzarella, or feta, about 1/2 cup shredded or crumbled)
  • Vegetables (bell peppers, spinach, onions – chopped, about 1 cup total)
  • Optional Meats (diced ham, bacon, or sausage, about 1/2 cup cooked and chopped)
  • Cooking Spray or Oil (for greasing muffin tin)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease your muffin tin with cooking spray or oil to prevent sticking and allow easy removal of the eggs after baking.
  2. Beat the Eggs: In a large bowl, whisk together the eggs and milk or cream until fully combined and slightly frothy. Season with salt and pepper to taste.
  3. Add Fillings: Distribute your chosen fillings evenly among the muffin cups, including chopped veggies, cheese, and cooked meats to create a hearty bite in each cup.
  4. Pour Egg Mixture: Carefully pour the beaten egg mixture over the fillings in each muffin cup, filling about three-quarters full to give room for the eggs to rise as they bake.
  5. Bake and Cool: Bake in the preheated oven for 15-20 minutes or until the eggs are set and lightly golden on top. Let them cool for a few minutes before removing from the tin for easier handling.

Notes

  • Use fresh vegetables and freshly cracked eggs for the best flavor and texture.
  • Don’t overfill the muffin tin cups to avoid overflow and uneven cooking.
  • Allow the eggs to cool slightly to firm up and make removal easier.
  • Line muffin tin cups with silicone liners for easier cleanup and removal.
  • Mix fillings gently with eggs before pouring to distribute ingredients evenly.
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin egg
  • Calories: 90
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0.3g
  • Protein: 7g
  • Cholesterol: 185mg

Keywords: breakfast eggs, muffin tin eggs, protein breakfast, easy breakfast, meal prep, grab-and-go breakfast