How To Make Egg Muffins Breakfast Recipe

How To Make Egg Muffins Breakfast Recipe – Light, fluffy, and never soggy, these seed muffins are perfect for breakfast or on-the-go! This recipe is both fridge and freezer friendly, perfect for reheating – it’s never soggy or mushy. 7 tried and true flavor options included.

Eggs are a great option for meal prep – they’re high in protein, easy to reheat, and have endless flavor! From scrambled eggs to baked muffins, we have a ton of sweet pea and saffron options, but these seed muffins are the ones we come back to time and time again.

How To Make Egg Muffins Breakfast Recipe

How To Make Egg Muffins Breakfast Recipe

With seven different flavor options, these muffins keep variety in your meal prep. But the best part? How easy they are to reheat – never soggy or soggy, they are perfect even on day 4.

Egg And Toast Cups Recipe

Watch this 1-minute video to see how easy it is to make the four flavors in this post! You can find more recipe videos on my YouTube channel.

Egg muffins usually puff up in the oven, but deflate as they cool. This is because the egg cannot hold the structure of the muffin by itself. By adding a small amount of flour to these egg muffins, we help the muffins retain their texture.

Typical egg muffins are just small “frittatas” and become spongy when reheated. This is due to the combination of moisture from the egg and added vegetables and the frittata’s bubbly texture. By adding a small amount of flour to these egg muffins, the texture improves significantly, resulting in a fluffier, moister, less spongy texture.

I recommend using parchment or silicone liners, or sprinkling a muffin tin well. Egg muffins can stick to paper cups, so avoid them.

Whole30 Egg Breakfast Muffins (paleo)

These seed muffins are perfect for meal prep and can be stored in the fridge or freezer. Cool completely before storing on a wire rack:

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1- All purpose flour prevents these muffins from getting soggy when reheated. You can substitute with gluten-free or almond flour. If you don’t mind moist egg muffins, feel free to leave out the flour.

How To Make Egg Muffins Breakfast Recipe

Serving Size: 1 Egg Muffin (Basic Recipe), Calories: 152 kcal, Carbohydrates: 8 g, Protein: 9 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 8 mg, Sodium: 265 mg, Fiber: 1 g . Sugar: 1 g

Egg Muffins (easy Breakfast Meal Prep!)

© Sweet Peas & Saffron – Content and photos copyrighted. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting of full recipes to any social media is strictly prohibited.

Denise Bustard is the creator of Sweet Pea and Saffron, a food preparation blog. With a PhD in biochemistry, Denis takes a scientific approach to perfecting his recipes. You can find Denise’s work on Huffington Post, MSN, Self, and more. Breakfast Egg Muffins 3 Ways are low carb, filling and perfect for meal prep! Spinach Tomato Mozzarella Bacon Cheddar AND Mushroom Garlic Peppers!

Whether you’re on a low-carb or keto diet, or you just need something quick to grab on the run out the door, breakfast muffins are a healthy, PERFECT meal prep savior! Although eggs are a popular and versatile breakfast food, not many of us have the time to cook caprese frittata, a steamed Shakshuka dish, or scrambled eggs on toast and omelets.

That’s where these Protein Packed Seed Muffins come in! Like mini frittatas, these can be made ahead of time and stored in the fridge for when you need to grab and go!

Keto Egg Cups With Bacon & Cheese

If you’re like us and love to eat eggs for breakfast every morning, shake up your breakfast routine with these mini frittatas. It’s more like a 3-in-1 recipe: 3 kinds of breakfast egg muffins to please everyone!

First, you beat your eggs with salt and pepper and some finely chopped onions. Pour the egg mixture into your pan and top with whatever you like! Or follow this recipe and try the best flavor combinations!

Yes! Only 3 ingredients are needed to make this combination! I love it drizzled with a little balsamic!

How To Make Egg Muffins Breakfast Recipe

It only requires TWO ingredients. You can add chopped onions or greens, asparagus or chopped pumpkin to this combination or keep them as they are.

Scrambled Egg Muffins Recipe

Like one of my favorite frittatas at our family breakfast bistro, this one tops it all. Red pepper (or capsicum), with garlic and mushrooms has to be one of the best!

You can lightly grease a 12-cup NON-STICK muffin pan or line each cup with parchment paper. Personally, I prefer to spray them because I’m not a huge fan of paper sticking to my frittatas. If you are going to line them, be sure to get good quality non-stick rolls (the same texture as parchment or baking paper).

We like to serve our egg muffins with sliced ​​avocado and diced tomatoes on the side for extra nutrition and good fats.

Even though they contain no flour or baking powder and are completely gluten free, they are so soft when you bite into them!

Baked Ham And Egg Cups (+video)

Place them in an airtight container and refrigerate for up to 5 days. Make a batch ahead of time and then heat them up in the microwave (10-15 seconds is usually enough) when ready to eat!

Let the egg muffins cool completely, then wrap them individually in plastic wrap and place them safely in a ziplock bag in the refrigerator. They will last up to 2 months.

To reheat, cover with plastic wrap and dry them on a wet paper towel. Heat in the microwave for 20 seconds until warm.

How To Make Egg Muffins Breakfast Recipe

Breakfast Egg Muffins 3 Ways are low carb, filling, and quick to grab on the go! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic & Pepper Mushrooms! Packed Egg Protein Muffins are like mini frittatas, they can be made ahead of time and stored in the fridge for when you need them to grab and go!

These Breakfast Egg Muffins Are Quick & Easy!

Calories: 82 kcal Carbohydrates: 1 g Protein: 6 g Fat: 5 g Saturated fat: 2 g Cholesterol: 168 mg | Sodium: 97 mg | Potassium: 103 mg Vitamin A: 555 IU Vitamin C: 6.3 mg calcium: 55 mg | Iron: 0.8 mg Start your day with these super easy egg muffins made with bacon, bell peppers, spinach and lots of cheese. They are great for making progress and are incredibly versatile and can also be made with any number of ingredients. They are a perfect snack.

Every few months I go on a healthy diet and try different diets like Keto, weight watchers, etc. Whatever I read about and whatever inspires me. Lately it’s been a keto diet and it’s a strict diet because I sure love my pasta dishes.

However, healthy doesn’t have to be boring or bland. With a little planning, we can have a delicious breakfast every morning, and these seed muffins are the perfect grab-and-go muffins. They are great because you can literally throw in anything you have in the fridge.

You just make a batch on the weekend and have it for breakfast all week. The ingredients I used here are bell peppers, spinach, bacon, a Mexican cheese blend, and of course, eggs. However, this recipe is very versatile, you can use basically anything you have in the fridge, salami, green onions, mushrooms, broccoli, any deli meat, chicken or beef.

Egg Muffin Cups

The sky’s the limit when it comes to these muffins. There are many ways to adjust them. Here are some suggestions:

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Start your day with these super easy egg muffins made with bacon, bell peppers, spinach and lots of cheese. They are great for making progress and are incredibly versatile and can also be made with any number of ingredients. They are a perfect snack.

How To Make Egg Muffins Breakfast Recipe

Serving: 1 muffin Calories: 113 kcal (6%) Carbohydrates: 1 g Protein: 7 g (14%) Fat: 9 g (14%) Saturated fat: 3 g (19%) Cholesterol: 148 mg (49%) Sodium : 242 mg (11%) Potassium: 115 mg (3%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 1334 IU (27%) Vitamin C: 13 mg (16%) Calcium : 74 mg (7%) iron: 1 mg (6%)

Healthy Baked Egg Muffins {perfect For Meal Prep}

I’m Joanna (Jo for short) and this is my blog where I share my cooking adventures with you. Here you will find a variety of recipes using simple everyday ingredients to create wonderful, delicious and comforting meals, including some decadent desserts. Loaded Egg Muffins – An easy breakfast recipe with nutritious eggs and plenty of delicious toppings. They are like small individual frittatas and they are perfect for breakfast.

Welcome to what is likely to be your new breakfast! Our family loves these seed muffins for quick pre-school and work breakfasts (we serve them with refrigerated healthy blueberry muffins or frozen oatmeal pancakes.

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