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
- 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.
- 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.
- 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.
- 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.
- 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