Making Egg Muffins Recipe, Its Instructions Ingredients

A simple breakfast meal using robust eggs and a ton of delectable add-ins is loaded with egg muffins.

They are the ideal breakfast to have on the run because they resemble little individual frittatas.

Egg Muffins recipes are displayed over a wooden platter and a blue cloth on a white serving tray.

Morning Egg Muffins

Greetings from what might become your new go-to breakfast! Our family enjoys these egg muffins as a quick breakfast before work and school (we serve them with freezer-friendly healthy blueberry muffins or oat flour pancakes with blueberry syrup).

They are a nutritious option to start the day, and there are infinite ways you can make them by switching in your favorite mix-in blends (see some examples below) (see some ideas below).

They are a delicious side dish that can be prepared ahead of time because they keep well in the fridge and freezer.

In other words, now is a good time to ditch those bland granola bars in favor of this tasty homemade breakfast!

View of Egg Muffins Recipe on a dish from above, with Egg Muffins Recipe and cheddar cheese on the side.

Recipe For Egg Muffins Ingredients

Ten big eggs

• 1/3 cup of milk and cream
• 1 cup (heaping) cooked ham in small dice.
• red bell pepper, cut into 3/4 cup
• 34 cups of finely grated sharp cheddar cheese
• Green onions, cut into 1/4 cup (thinly slice white portion)
• 2 Tbsp freshly chopped parsley
• Salt to taste, or 1/4 teaspoon
• Black pepper, 1/2 teaspoon

Half and Half Replacement

• Instead of half and half, you can substitute 2 1/2 tablespoons each of heavy cream and milk.
• Another choice is to just use 1/3 cup whole milk or 1/3 cup heavy cream.
• Shown are the ingredients needed to create egg muffins.
• Make Egg Muffins at Home

Add half and half to a sizable mixing bowl with cracked eggs. The yolks should be pierced with a fork before being whisked together just enough.

Spray nonstick cooking spray liberally into a 12-cup muffin pan. Each should be almost filled with the ingredients, about 1/3 cup per cup. To get some of the mix-ins in each measurement, scoop near the bottom of the bowl with the measuring cup.

Allow to cool in the pan for about five minutes before serving, or allow to cool for about thirty minutes if stored in the refrigerator or freezer.

The preparation of breakfast egg muffins is shown in six images.

How To Heat And Store

1. Egg muffins can be frozen for up to three months or kept in the refrigerator for three days.
2. Maintain in an airtight container.
3. Ideally, thaw frozen egg muffins in the refrigerator overnight before reheating.
4. In the microwave, reheat each dish for 20 to 30 seconds.
5. Egg muffins on a rack for cooling.
6. Additional Ways to Make Them

The ham, bell pepper, cheddar, green onions, and parsley can all be swapped out. Use up to 3 cups of your favorite mix-ins, or try these delectable variations:

Mexican: Poblano peppers, cooked chorizo, Monterey jack cheese, red onion, and red pepper flakes can all be used as substitutes. After cooking, add salsa to the dish.

Replace with grape tomatoes, feta cheese, fresh basil, spinach, red onion, and roasted bell peppers for a more Mediterranean dish.

Potato & sausage: Give them a try with cooked sausage (breakfast, Italian, turkey, etc.), then add some cheddar cheese and diced leftover baked potatoes.

With the serving suggestion of pancakes with blueberry syrup, egg muffins are shown on a dish.

Additional Delish Egg Breakfast Recipes

• brunch casserole
• Dipping Eggs
• Frittata
• Eggs scrambled in the microwave plus a simple breakfast sandwich
• Quiche

Instructions

Turn on the the375-degree oven.

1. Add half and half to a sizable mixing bowl with cracked eggs. The yolks should be poked with a fork before being whisked together barely.
2.  Egg Muffins Recipe, bell pepper, cheddar, green onions, parsley, salt, and pepper are other good additions. To combine, use a fork to stir.
3. Spray nonstick cooking spray liberally into a 12-cup muffin pan. Add a third of a cup of the mixture to each, almost to the top. To get some of the mix-ins in each measurement, scoop near the bottom of the bowl with the measuring cup.
4. Bake in preheated oven for 19 to 23 minutes, or until eggs are just about set.
5. Serve after 5 minutes of cooling in the pan, or let cool for 30 minutes on a wire rack before storing in the refrigerator or freezer.

Notes

• Up to three cups of additional mix-ins can be used to customize the recipe. Other beneficial choices include
• cooked chorizo or sausage
• grilled bacon
• Swiss or feta cheese
• basil, chives, dill, or cilantro
• other varieties of peppers, including the Hatch or Poblano
• Cut up tomatoes
• spinach or mushrooms in a sauté