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Egg Muffins are a genuinely, healthy, filling and tasty grab-and-go breakfast that the whole family will love! Just combine ham, cheese, and veggies, pour an egg mixture over top, bake, and serve in perfect portions.
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Also called ‘muffin tin eggs’ this egg muffin recipe is so great because you can mix and match ingredients and personalize breakfast for even the pickiest of eaters! Use their favorite meat, cheese and veggies to have them asking for seconds! What a quick and easy way to get healthy breakfast into everyone on a busy weekday!
How to Make Egg Muffins
These baked egg muffins just take a few basic ingredients and a few basic steps. Feel free to make them the night before or meal prep a week in advance and just keep them in the fridge and then a quick reheat! Try using a carton of liquid egg whites for a high-protein muffin or an egg substitute if you’re watching your cholesterol.
- Preheat the oven and generously grease a muffin tin (or a mini muffin tin for the kids)!
- Equally divide ham and veggies into each muffin tin and add cheese on top.
- Combine remaining ingredients and pour egg mixture over the top.
Bake 20 to 22 minutes or until fully cooked through. Allow to set about 5 minutes before serving. These aren’t the ‘fast food, drive through’ kind of breakfast egg muffins, they’re healthy and homemade fast food!
When determining how long to bake egg muffins, be sure to remember that they are best if they are not overbaked! They tend to get rubbery and won’t taste as good when they are reheated. Test one after about 18-20 minutes and then check every minute after that. To check, insert a toothpick in the center of one muffin and if it comes out clean, go ahead and remove them from the oven. They will continue to cook and set a bit even as they are cooling.
How to Store Egg Muffins
Your egg muffin cups will hold up very nicely in the refrigerator and last for about 3 to 4 days for the best flavor. Cooked egg products tend to absorb the flavors and odors of the fridge, so remove them from the tin after they are fully cooled and keep them in a tightly sealed container or a zippered bag. Don’t think you’ll finish them this week, don’t worry they freeze great too!
- Freeze: Just like storing in the refrigerator, when freezing egg muffins make sure they are wrapped tightly. They should last about 2 months this way.
- Thaw: Allow them to thaw in the fridge, or the microwave on a plate with a cup of hot water so the steam can fluff them up a little!
Breakfast is served…and in no time at all!
More Grab-and-Go Breakfast Ideas
- Peanut Butter Breakfast Bars Recipe – only 4 ingredients!
- Cinnamon Roll Breakfast Bake recipe – a sweet treat to grab and go.
- Sausage, Egg and Cheese Breakfast Sandwich – hearty and filling on the go.
- Cranberry Orange Muffins – family favorite!
- Cinnamon Sugar French Toast Sticks – ready in 20 mins.
This healthy veggie packed breakfast is perfect for busy mornings!
- 12 eggs
- 1/4 cup milk
- 1/2 teaspoon Louisiana hot sauce optional
- 1 cup ham diced
- 1 cup mixed vegetables onions, peppers, spinach etc
- 1 cup mozzarella or cheddar cheese shredded
- salt & pepper to taste
- Preheat oven to 350°F.
- Combine eggs, milk and hot sauce if using. Whisk and set aside.
- Generously grease a muffin tin. Divide ham and veggies over the wells.
- Top with cheese and pour egg mixture overtop.
- Baked 20-22 minutes or until cooked through.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)