This recipe is for “Savory Sheet Pan Egg Muffins,” a versatile and convenient breakfast or snack option perfect for meal prep. The image depicts the process of making these muffins, showing a muffin tin with individual compartments filled with various colorful ingredients like chopped green onions and what appears to be diced bell peppers or other vegetables. A stream of whisked egg mixture is being poured into one of the muffin cups, indicating the liquid base of the dish. The bottom portion of the image showcases the finished egg muffins, golden brown and puffed up, with visible bits of green and other colors throughout, suggesting a savory and flavorful outcome. These egg muffins are an excellent way to use up leftover vegetables, customize fillings to individual preferences, and provide a protein-rich, portable meal. They are ideal for busy mornings, a healthy on-the-go snack, or as part of a brunch spread.
Ingredients:
For the Egg Base:
- 12 large eggs (or 10 eggs and 4 egg whites for a lighter version, as suggested by “egg white muffins recipe”)
- ½ cup (120ml) milk (any kind: whole, skim, or non-dairy like almond milk for a lighter option)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Fillings (Customizable – choose your favorites!):
- 1 tablespoon olive oil or butter (for sautéing vegetables/meat, if desired)
- ½ cup (approx. 60g) chopped bell peppers (any color), finely diced
- ½ cup (approx. 60g) chopped onion, finely diced
- ¼ cup (approx. 30g) chopped spinach or kale, finely chopped
- ¼ cup (approx. 30g) chopped mushrooms, finely diced
- ¼ cup (approx. 25g) sliced green onions (scallions), thinly sliced
- ½ cup (approx. 55g) shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend recommended)
- ¼ cup (approx. 40g) cooked and crumbled breakfast sausage, bacon bits, or diced ham (optional, for a meatier muffin)
- Optional additions: ¼ cup (approx. 30g) diced cherry tomatoes, a pinch of red pepper flakes for heat, a teaspoon of dried herbs like oregano or thyme.
Equipment:
- Standard 12-cup muffin tin
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick cooking spray or muffin tin liners
- Small skillet (if pre-cooking fillings)
- Ladle or pouring cup with a spout (for pouring egg mixture)
Instructions:
Part 1: Prepare the Muffin Tin and Fillings
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Muffin Tin: Lightly grease a standard 12-cup muffin tin with non-stick cooking spray. Alternatively, you can use paper or silicone muffin liners for easier removal, though greasing the tin directly often results in a better crust on the muffins.
- Prepare Vegetables/Meat (Optional Pre-Cook): If using vegetables like bell peppers, onions, or mushrooms, and you prefer them softer, or if using raw meat like sausage, it’s best to sauté them lightly before adding to the muffin tin. Heat 1 tablespoon of olive oil or butter in a small skillet over medium heat. Add diced bell peppers, onions, and mushrooms (if using) and cook for 5-7 minutes until softened. If using breakfast sausage, cook it in the skillet until browned and crumbled. Drain any excess fat. Allow to cool slightly.
- Distribute Fillings: Evenly divide your chosen fillings among the 12 muffin cups. This includes any pre-cooked vegetables, cooked meat, shredded cheese, and fresh ingredients like spinach, kale, or green onions. Fill each cup about one-third to halfway full with the solid ingredients. Don’t overfill at this stage, as you’ll be adding the egg mixture.
Part 2: Prepare the Egg Mixture
- Whisk Eggs: In a large mixing bowl, crack the 12 large eggs (or the specified egg/egg white combination).
- Add Milk and Seasoning: Pour in the ½ cup of milk, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper.
- Whisk Thoroughly: Whisk the egg mixture vigorously until the yolks and whites are completely combined, and the mixture is light yellow and slightly frothy. This ensures a uniform texture and color in your finished egg muffins.
Part 3: Assemble and Bake the Egg Muffins
- Pour Egg Mixture: Carefully pour the whisked egg mixture over the fillings in each muffin cup. Fill each cup until it is about three-quarters full, leaving a little room for the eggs to puff up during baking. A ladle or a pouring cup with a spout can be very helpful for this step to minimize spills.
- Bake: Transfer the muffin tin to the preheated oven. Bake for 18-25 minutes, or until the egg muffins are set, puffed up, and lightly golden brown on top. The exact baking time will depend on your oven and the size of your muffin cups. If you insert a toothpick into the center, it should come out clean.
- Cool Slightly: Once baked, remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes. This allows them to set further and makes them easier to remove.
- Demold: Carefully run a thin knife or offset spatula around the edges of each muffin cup to loosen the egg muffins. Gently lift them out and transfer them to a wire rack to cool completely.
Part 4: Serve and Store
- Serve Warm: These Savory Sheet Pan Egg Muffins are delicious served warm, either on their own or with a side of toast, fruit, or hot sauce.
- Storage: Store cooled egg muffins in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, simply microwave for 30-60 seconds, or warm in a toaster oven or conventional oven at 300°F (150°C) for a few minutes until heated through. They can also be frozen for up to 2-3 months. To freeze, place cooled muffins in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Reheat from frozen in the microwave or oven.
Tips for Success:
- Don’t Overfill: Be mindful not to overfill the muffin cups with solid ingredients or egg mixture, as they will expand during baking.
- Customize Your Fillings: This is where the fun begins! Feel free to experiment with different combinations:
- Cheese: Feta, goat cheese, Parmesan, or Swiss cheese.
- Vegetables: Diced zucchini, roasted red peppers, sun-dried tomatoes, asparagus tips.
- Herbs: Fresh parsley, chives, dill, or a mix of dried Italian herbs.
- Protein: Cooked chicken sausage, smoked salmon, or plant-based crumbles.
- Prevent Sticking: Even with non-stick muffin tins, a good spray of cooking oil or using liners is recommended, especially for meal prep to ensure easy removal.
- Even Distribution: Try to distribute your fillings as evenly as possible among the muffin cups so each muffin has a good mix of ingredients.
- Texture Control:
- For fluffier muffins, use more whole eggs and milk.
- For a firmer, denser muffin, consider increasing the cheese or vegetable content slightly, or using a higher proportion of egg whites if you prefer a lighter texture, as hinted by “egg white muffins recipe”.
- Baking Time: Keep an eye on your muffins as they bake. Overbaking can lead to dry and rubbery egg muffins. They are done when they are set and spring back slightly to the touch.
- Meal Prep Friendly: These egg muffins are excellent for meal prepping. Make a large batch at the beginning of the week, and you’ll have quick, healthy breakfasts or snacks ready to go.
- Nutritional Value: These muffins are naturally low in carbohydrates and high in protein, making them a great option for various dietary needs.
- Savory Dish: These Savory Sheet Pan Egg Muffins are a savory dish. They contrast with sweet desserts like Super Moist Chocolate Truffle Cake, Irresistible Chocolate Mousse Cake with a Smile, Decadent Chocolate Ganache Layer Cake, Double Chocolate Cream Dream Cake, Fluffy Japanese-Style Blender Sponge Cake, Delightful Strawberry Crunch Cookies, No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie in image_ba1c7c.jpg, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies, or Peach Cobbler. They are also distinct from other savory dishes like Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, Garlic Butter Lobster and Scallops, Fresh Napa Cabbage Salad, Lemon Curd, or a simple loaf of bread.