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Egg Muffins
Egg muffins are mini frittatas baked in a muffin tin. Make a dozen on Sunday and you have a high-protein breakfast ready in 30 seconds all week. This recipe uses spinach, red pepper and feta, with easy swaps below.
Tips for the best egg muffins
- Spray the tin well, or use silicone or paper liners, so the muffins pop out cleanly.
- Squeeze or pat dry wet vegetables like spinach and tomatoes so the muffins don't turn watery.
- Fill each cup about three-quarters full; they puff up in the oven and settle as they cool.
- Bake until the centers are set and no longer jiggle.
Egg Muffins recipe
Spinach Feta Egg Muffins
Ingredients
- 9 eggs
- 1/4 cup milk
- 2 cups baby spinach
- 1 bell pepper
- 1/3 cup feta cheese, crumbled
- 1 tsp cooking spray
Directions
- Heat oven to 350°F and spray a 12-cup muffin tin.
- Divide chopped spinach, diced pepper and feta among the cups.
- Whisk eggs, milk, salt and pepper; pour over the vegetables.
- Bake 20 to 22 minutes until set. Cool, then refrigerate. Makes 12 muffins (4 per serving).
Make it different: Use broccoli and cheddar, or ham and Swiss instead of spinach and feta.
Storage: Fridge up to 4 days or freeze up to 2 months. Reheat 30 to 45 seconds from the fridge, about 1 minute from frozen.
* Protein amounts are estimates based on typical USDA values for common products. Brands vary, especially protein powder, bread and sausage, so check your labels.
More ways to make it
Veggie Egg Bake
Ingredients
- 10 eggs
- 1/2 cup milk
- 1/2 cup cottage cheese
- 2 cups baby spinach
- 1 bell pepper
- 2 cups frozen diced potatoes
- 2 oz cheddar cheese
Directions
- Heat oven to 375°F and grease an 8x8 pan.
- Spread potatoes, spinach and diced pepper in the pan.
- Whisk eggs, milk, cottage cheese, salt and pepper; pour over. Top with cheese.
- Bake 35 to 40 minutes until the center is set. Cut into 4.
Make it different: Use broccoli or mushrooms; swap cheddar for feta.
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Save to PinterestFAQ
How long do egg muffins last?
Up to 4 days in the fridge or 2 months in the freezer. Reheat 30 to 45 seconds from the fridge, or about 1 minute from frozen.
Why are my egg muffins watery?
Usually from wet vegetables. Use baby spinach and pat it dry, and sauté watery vegetables like mushrooms or zucchini first.
Can you freeze egg muffins?
Yes. Cool completely, freeze on a tray, then store in a freezer bag for up to 2 months.
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