When it comes to breakfast options, nothing beats a warm, homemade meal that's both healthy and filling. And that's exactly what you get with egg muffins! These little wonders are not only packed with protein, but they're also incredibly versatile, meaning you can customize them to fit your taste preferences. In no time at all, you'll have a batch of savory muffins that are as convenient as they are tasty.
Egg Muffins
Rated 3.1 stars by 7 users
Category
Breakfast
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Level
level 1
When it comes to breakfast options, nothing beats a warm, homemade meal that's both healthy and filling. And that's exactly what you get with egg muffins! These little wonders are not only packed with protein, but they're also incredibly versatile, meaning you can customize them to fit your taste preferences. In no time at all, you'll have a batch of savory muffins that are as convenient as they are tasty.
Ingredients
-
6 free-range organic eggs
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½ tbsp garlic powder
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1 tbsp dried basil
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¼ tsp Himalayan pink salt
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1 cup level appropriate veggies, chopped*
Directions
Pre-heat oven to 375°. Line muffin pan with cupcake liners
Whisk eggs together with garlic powder, basil, salt, and pepper.
Distribute veggies evenly between the liners and fill with egg batter
Bake for 10-15 minutes until the egg muffins are slightly spongy
Serve with salt & pepper
Recipe Note
*Use any veggies you typically enjoy that are on your list, depending on whether you are Level 1 or Level 2.
Level 1 Examples: red, green, or white onions, bell peppers, kale, spinach
Level 2 examples: anything from level 1 plus items cleared in level 2, such as squash, mushrooms, carrots, broccoli, cauliflower
**These will keep for 4-6 days in an airtight container! They are super easy and a great breakfast on the go!
Crumble egg muffins on top of salads, or munch on them with egg drop soup for lunch. They are easy to modify based on what your family feels like eating.
13 comments
Another site said use parchment paper muffin tins
Charlene I just did it and it made 6 regular muffins. I tried without liner and my pans have a bad residue in it. Next batch I’ll use liners or may try a little olive oil first.
How many muffins is the recipe intended to make and how many is a serving?
Like prior comment, I also don’t use the liner. I tried to remove from pan quickly. This is a must bake and must try recipe! It’s super tasty! If you like basil, skip dried and opt for fresh. Yum!
This is awesome! I make these in my egg bite maker to make it evenly cooked without cupcake liners. I then make 2 dozen and freeze them as needed!