These savory egg and vegetable breakfast muffins, also known as egg bites or frittata muffins, are a delicious, healthy, and convenient way to start your day. They are perfect for meal prepping, as they can be made ahead of time and stored in the refrigerator or freezer for a quick grab-and-go breakfast. The beauty of this recipe lies in its versatility—you can easily customize the ingredients to suit your taste preferences or to use up whatever vegetables and cheeses you have on hand. The base of the muffins is a simple egg mixture, but the additions of vibrant vegetables like bell peppers, onions, spinach, or in this case, a generous amount of green onions, create a rich and flavorful bite. The addition of cheese, such as cheddar, Gruyère, or feta, adds a creamy, salty element that perfectly complements the eggs and vegetables.
The first image shows the process of pouring the egg mixture into the muffin tin, which has already been prepped with the chopped vegetables. This illustrates the key step of combining the liquid base with the solid ingredients before baking. The use of a muffin tin makes for perfectly portioned servings, ideal for busy mornings or as a quick snack. The second image shows the finished muffins, golden brown and puffed up, showcasing the delightful texture and color that comes from baking. They are a testament to how simple ingredients can create a visually appealing and satisfying meal. These egg muffins are naturally low in carbohydrates and high in protein, making them an excellent choice for a variety of diets. They are also a fantastic way to sneak more vegetables into your family’s meals, and even picky eaters often enjoy them. Whether you’re a busy professional, a parent looking for easy breakfast solutions, or just someone who loves a hearty and healthy breakfast, this recipe is a must-try.
Ingredients:
For the Savory Muffins:
- 12 large eggs, at room temperature
- ½ cup whole milk or heavy cream (for a richer, creamier texture)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 ½ cups finely chopped green onions (scallions), both white and green parts
- 1 cup shredded cheese, such as cheddar, Monterey Jack, or a blend of your choice
- Optional Add-ins:
- ½ cup finely diced bell peppers (any color)
- ½ cup finely diced cooked sausage, bacon, or ham
- ½ cup chopped spinach, lightly sautéed to remove excess moisture
- ¼ cup finely chopped mushrooms, sautéed
- A pinch of red pepper flakes for a little heat
For Muffin Tin Preparation:
- Cooking spray or a small amount of melted butter for greasing the pan
Instructions:
Part 1: Preparation and Combining Ingredients
- Preheat and Prep: Begin by preheating your oven to 375°F (190°C). Thoroughly grease a standard 12-cup muffin tin with cooking spray or a small amount of melted butter. Ensuring the tin is well-greased is crucial for easy removal of the baked egg muffins.
- Chop and Measure: Finely chop the green onions and any other desired vegetables or cooked meats. It is important to chop the ingredients into small, uniform pieces so they distribute evenly throughout the egg mixture and cook through completely.
- Prepare the Egg Mixture: In a large mixing bowl, crack the 12 large eggs. Whisk them vigorously with a fork or a wire whisk until the yolks and whites are fully combined and the mixture is light and frothy.
- Add Dairy and Seasonings: Pour the milk or heavy cream into the bowl with the whisked eggs. Add the salt, black pepper, and garlic powder. Continue to whisk until everything is well-incorporated. The milk or cream helps to create a softer, more tender texture in the final product.
- Distribute Solids in Muffin Tin: This is the key step shown in the first image. Evenly distribute the finely chopped green onions (and any other optional add-ins like bell peppers or bacon) among the 12 muffin cups. This prevents the solids from sinking to the bottom when the egg mixture is poured in.
- Add Cheese: Sprinkle the shredded cheese evenly over the top of the vegetables in each muffin cup. This creates a delicious cheesy layer and helps to bind the ingredients together.
- Pour Egg Mixture: Carefully and slowly pour the egg mixture over the vegetables and cheese in each muffin cup. Fill each cup to about three-quarters full. A measuring cup with a spout can be very helpful for this step to ensure a clean pour.
Part 2: Baking and Finishing
- Bake: Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the egg muffins are set, golden brown on top, and slightly puffed up. You can test for doneness by gently pressing the center of a muffin with your finger; it should feel firm and spring back.
- Cool: Once baked, remove the tin from the oven and let it cool on a wire rack for 5-10 minutes. This allows the muffins to firm up slightly and makes them much easier to remove.
- Remove and Serve: Using a small spatula or a butter knife, carefully go around the edges of each muffin to loosen it. Gently lift each egg muffin out of the tin and place them on a plate. The second image shows the finished product, ready to be served.
- Storage: These savory muffins are fantastic for meal prep. Once they have cooled completely, you can store them in an airtight container in the refrigerator for up to 4-5 days. For a longer storage solution, wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, simply microwave for 30-60 seconds, or until warmed through. They are also delicious served at room temperature. Enjoy this convenient and delicious breakfast!