Egg Muffins
Published Jan. 29, 2025
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes, plus 10 minutes’ resting
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick spray
- 1cup/about 4 ounces shredded Cheddar
- 1packed cup/2 ½ ounces baby spinach, finely chopped
- ½cup chopped cooked bacon (about 5 slices)
- ½cup finely chopped cherry tomatoes or red bell pepper
- ⅓cup crumbled feta cheese
- ¼cup chopped scallions (about 3 trimmed scallions)
- 10large eggs
- ¼cup whole milk
- ½teaspoon garlic powder
- ½teaspoon onion powder
- Kosher salt (such as Diamond Crystal) and black pepper
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Preparation
- Step 1
Heat the oven to 350 degrees and generously coat a standard muffin tin with nonstick spray.
- Step 2
In a medium bowl, toss together the Cheddar, spinach, bacon, tomatoes, feta and scallions. Divide the mixture evenly among the 12 muffin cups (about ¼ cup each).
- Step 3
Crack the eggs into a large glass measuring cup and whisk just until smooth. Add the milk, garlic and onion powders, 1 teaspoon salt and ¼ to ½ teaspoon black pepper; whisk until combined.
- Step 4
Divide the egg mixture among the muffin cups (the cups will be about ¾ full), then gently stir each one with a small spoon or butter knife.
- Step 5
Bake for 22 to 25 minutes, until the muffins are puffed and just set on top. Cool for at least 10 minutes, then remove from the tins and serve.
- Step 6
To store egg muffins, allow them to cool completely before transferring to an airtight container and refrigerating for up to 2 days. To reheat, bake the muffins, covered, at 350 degrees for 10 minutes, or until heated through.
Private Notes
Comments
@J I have not made this particular recipe, but something similar. I let the egg bites cool, remove from muffin tins and then place on a sheet tray in the freezer to freeze individually (so they don’t stick together in a bag). Once frozen, I transfer to a freezer bag and then microwave as needed (~30-45 seconds)
I learned to place the muffin tin on a rimmed baking sheet with about a quarter inch of water in it. This seems to steam the egg muffins
Can these be frozen and reheated? Would like to use this recipe as a breakfast meal prep so would like to last a week vs 2 days. Thanks
First, this is a great idea. However, if you like dried out egg recipes , this is for you.
In a mini muffin tin, these baked in 15 minutes.
Egg bites can be tough, I always add ricotta cheese and cook them at about 400 in well oiled tins. Last night's veg and some soft, sauteed onions and red peppers, sautéed potatoes a little parm, some basil and garlic powder and a little nutmeg make them perfect.
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