By The recipe Saturday was three variations on egg muffins for the week-ahead breakfasts — ham and cheese, spinach and feta, and bacon and cheddar. Whisked eggs poured into greased muffin tins with the mix-ins, baked at 350 for twenty minutes, frozen, microwaved in the morning.
The recipe is below.
Egg Muffins: 3 Easy Meal Prep Ideas For Breakfast
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 12 muffins
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Nonstick cooking spray
- Variation 1 — Spinach & Feta: 1/2 cup fresh spinach, roughly chopped; 1/4 cup crumbled feta cheese
- Variation 2 — Ham & Cheddar: 1/3 cup diced ham; 1/4 cup shredded sharp cheddar cheese
- Variation 3 — Veggie Loaded: 1/4 cup diced bell pepper; 1/4 cup diced onion; 1/4 cup cherry tomatoes, halved
Instructions
- Preheat and prep. Preheat your oven to 350°F. Generously spray a standard 12-cup muffin tin with nonstick cooking spray, making sure to coat the sides well so the muffins release cleanly.
- Whisk the base. In a large bowl or large measuring cup with a pour spout, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined and slightly frothy.
- Fill the cups. Divide your chosen mix-ins evenly among the muffin cups, filling each about one-third full. Pour the egg mixture over the top, filling each cup to about three-quarters full—they will puff up as they bake.
- Bake. Bake for 18–22 minutes, until the centers are set and no longer jiggly and the tops are just lightly golden. A toothpick inserted in the center should come out clean.
- Cool and release. Let the muffins cool in the pan for 5 minutes, then run a butter knife around the edge of each cup and lift them out. They should pop out cleanly if the pan was well-greased.
- Freeze for later. To freeze, arrange cooled muffins in a single layer on a baking sheet and freeze for 1 hour until solid, then transfer to a zip-top freezer bag. Store up to 3 months. Reheat from frozen in the microwave for 60–90 seconds, or in a 325°F oven for 10 minutes.
Nutrition (per serving)
Calories: 85 | Protein: 7g | Fat: 6g | Carbs: 2g | Fiber: 0g | Sodium: 210mg