These super easy egg muffins are low in carbs and high in protein. Packed with lots of vegetables, they keep me going until lunch time. I usually make them on Sunday and keep them refrigerated for an easy grab-and-go breakfast all week long. I have tweaked this recipe over the past couple of years. I've seen lots of variations that include a little bit of flour, or baking powder. But, for me this is the THE RECIPE you need.
In a pinch, I'll have one of these egg muffins with a salad for lunch. It's like
a cute little crustless quiche. They also make a wonderful brunch item to take to a gathering. I made a big batch for a Christmas gathering and they were gone in minutes.
Give this time-saver a try and let me know what you think in the comments below!
Egg Muffins
Ingredients
Muffin Base
- 8 large eggs
- 2 Tablespoons milk or half and half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- muffin fillings (see below)
Muffin Filling
You will need approximately 2 cups of filling for your egg muffins. My current favorite filling is: 1/2 pound of spicy turkey breakfast sausage; 1/2 cup of fresh grated Parmesan cheese; 1 drained and rinsed can of artichoke bottoms, diced; 1/2 an onion, finely diced and sauteed until caramelized; 2 tablespoons parsley, basil or chives; and 2 tablespoons finely diced sun-dried tomatoes packed in oil.
But, this is where you can get creative. Use pork sausage, try out different cheeses or make a vegetarian version. Saute up some spinach, kale or arugula. Have leftover grilled veggies? This is a great place to use them. Keep trying new variations and this breakfast staple won't get old! I also use various seasoning salts, herbs and spices to keep the flavors interesting.
Instructions
Preheat the oven to 350 F. Spray your 12-cup muffin tin with non-stick cooking spray. Evenly distribute the filling into the muffin tins. In a large mixing bowl, combine the eggs, milk, salt and pepper. Divide the egg mixture evenly into the muffin tins. The egg mixture sure fill the cup to 3/4 full. I gently stir each muffin with a chopstick. This ensures that the egg mixture is spread evenly throughout the filling.
Bake the muffins for 18-20 minutes until just set. Don't overcook.
Let muffins cool for 5 minutes, then run a butter knife around the rim of each muffin to remove. Eat immediately or cool completely and keep refrigerated until breakfast time. Reheat in the microwave or toaster oven and enjoy! These keep for up to a week.