Looking for the perfect make-ahead breakfast that’s both healthy and delicious? These egg muffins and frittatas are your answer! Moreover, they’re incredibly easy to prepare, packed with protein, and can be customized with your favorite ingredients. Whether you’re meal prepping for the week or feeding your family, this recipe will quickly become a staple in your kitchen.
In fact, egg muffins are essentially mini frittatas baked in a muffin tin, making them perfectly portioned and portable. Additionally, each muffin contains about 8 grams of protein and only 110 calories, keeping you satisfied throughout the morning. Best of all, they store beautifully in the fridge for up to 5 days or can be frozen for up to 3 months.
Classic Vegetable Egg Muffins & Frittatas
This versatile recipe yields 12 perfectly portioned egg muffins that are ideal for busy mornings. Furthermore, you can easily customize the vegetables and cheese to suit your preferences or use what you have on hand.
Ingredients for Egg Muffins
- 8 large eggs
- ¼ cup milk (whole, 2%, or unsweetened almond milk)
- 1 cup shredded cheddar cheese, divided
- 1 cup fresh spinach, roughly chopped
- ½ cup diced bell peppers (any color)
- ½ cup diced onion
- ½ cup cherry tomatoes, halved
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- Cooking spray or butter for greasing
All the fresh ingredients you’ll need for these delicious egg muffins: eggs, cheddar cheese, spinach, colorful bell peppers, onions, cherry tomatoes, and simple seasonings.
Step-by-Step Instructions for Baked Egg Muffins
- Preheat and prep your muffin tin: First, set your oven to 350°F (175°C). Meanwhile, generously grease a 12-cup muffin tin with cooking spray or butter. This step is crucial to prevent sticking.
- Sauté your vegetables: Next, heat a large skillet over medium heat with a drizzle of olive oil. Then, add your diced onion and bell peppers, cooking for 3-4 minutes until softened. After that, toss in the spinach and cook just until wilted, about 1 minute. Finally, set aside to cool slightly.
- Whisk together your egg base: In a large bowl, crack the eggs and add the milk, garlic powder, salt, and pepper. Subsequently, whisk everything together until well combined with no streaks of egg white visible.
- Combine everything: Now, add your sautéed vegetables to the egg mixture, along with ¾ cup of the shredded cheese. Gently fold everything together until evenly distributed. Additionally, add the halved cherry tomatoes at this point.
- Fill your muffin cups: Using a ladle or measuring cup with a spout, carefully pour the egg mixture into each muffin cup, filling them about two-thirds full. Afterward, sprinkle the remaining ¼ cup of cheese on top of each muffin.
- Bake to perfection: Place your muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when the tops are set and lightly golden, and a toothpick inserted in the center comes out clean.
- Cool and store: Let the muffins cool in the tin for 5 minutes. This cooling time makes them much easier to remove. If needed, run a butter knife around the edges, then gently pop them out. For meal prep, let them cool completely before storing in an airtight container in the fridge for up to 5 days.
Sauté the vegetables until softened to remove excess moisture – this prevents soggy egg muffins and enhances the flavors.
Whisk the eggs thoroughly with milk and seasonings until completely smooth with no visible egg white streaks.
Gently fold the sautéed vegetables and cheese into the egg mixture until everything is evenly distributed throughout.
Nutrition Facts (per serving)
Frequently Asked Questions About Egg Muffins & Frittatas
Can I make egg muffins ahead of time?
Absolutely! In fact, these egg muffins are perfect for meal prep. They store beautifully in the fridge for up to 5 days in an airtight container. Moreover, you can freeze them individually wrapped in plastic wrap for up to 3 months. Simply reheat in the microwave for 30-45 seconds when you’re ready to eat.
Why are my egg muffins soggy?
This is usually caused by vegetables with high water content. Mushrooms, zucchini, tomatoes, and spinach all release moisture as they bake. Therefore, the solution is to sauté them first for 3-5 minutes to drive off excess water before adding them to your egg mixture. Consequently, this one simple step makes all the difference in texture!
Can I use egg whites only for egg muffins?
Yes! For a lower-cholesterol, lower-calorie option, use 12 egg whites instead of 8 whole eggs. However, they’ll be slightly less rich and may have a firmer texture. Additionally, I recommend adding an extra tablespoon of milk to keep them fluffy and moist.
How do I prevent egg muffins from sticking to the pan?
First, grease generously! Use cooking spray or butter on every single cup, including the top surface between cups. Alternatively, use silicone muffin cups which are naturally non-stick and make cleanup effortless. Also, let them cool for 5 minutes before removing—this helps them release more easily from the pan.
What’s the best way to reheat egg muffins?
Microwave is the fastest method—30-45 seconds for refrigerated muffins, or 60-90 seconds from frozen. Pro tip: place a damp paper towel over the muffin while reheating to create steam and prevent drying. Alternatively, you can reheat them in a 350°F oven for 10 minutes if you prefer a crispier texture.
Can I make egg muffins without dairy?
Definitely! Simply omit the cheese and use unsweetened almond milk, oat milk, or coconut milk instead of regular milk. Furthermore, to add richness without dairy, you can include avocado, nutritional yeast, or extra vegetables. They’ll still be delicious and protein-packed.
What vegetables work best in egg muffins?
The best vegetables include bell peppers, spinach, onions, cherry tomatoes, broccoli, and mushrooms (pre-cooked). However, avoid watery vegetables like raw zucchini or raw tomatoes unless you sauté them first. Additionally, heartier vegetables like roasted sweet potato or cooked asparagus also work wonderfully in this recipe.
Are egg muffins keto-friendly?
Yes! They’re naturally low-carb with only about 4g of carbs per muffin, mainly from vegetables. Moreover, to make them even more keto-friendly, you can add bacon, sausage, or extra cheese, and use full-fat dairy. Therefore, they’re perfect for a keto breakfast or snack throughout the day.
How long do egg muffins last in the fridge?
When stored properly in an airtight container, egg muffins will stay fresh for 5 days in the refrigerator. However, I recommend labeling them with the date you made them. If they develop an off smell or appearance, it’s time to toss them and make a fresh batch.
Can I add meat to egg muffins?
Absolutely! Cooked bacon, sausage, ham, or turkey are all excellent additions. However, make sure the meat is fully cooked before adding it to the egg mixture. Furthermore, I recommend cooking and crumbling it first, then folding it in with the vegetables. Consequently, this adds extra protein and flavor to your breakfast muffins.