egg muffin recipe

Easy Egg Muffin Recipe


Do you ever feel like you’re so rushed to get things done in the morning that you’re lucky if everyone eats?

I get it. Getting everyone out the door with lunches, backpacks, and breakfast can be a lot. In my house, it’s much easier to toss breakfast in the toaster oven or microwave (don’t judge), but that usually means we’re reaching for less than healthy options.

egg muffin recipe

Sure, I can do my 2-minute scrambled eggs, but what if everyone wants them? That’s 10 minutes! I know that 10 minutes doesn’t seem like a lot, but when you’re already running late (anyone else have kids that refuse to dress themselves or put on appropriate layers?!), every second counts, doesn’t it?

This is why I love making big batches of things like beet pancakes and having hard boiled eggs and yogurt on hand.

Egg Muffin Recipe

Ingredients for The Egg Muffin Recipe

  • 12 eggs
  • 1 teaspoon turmeric
  • 1.5 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon salt
  • Pepper to taste
  • 1/2 teaspoon baking powder
  • 1/4 cup almond or coconut milk
  • 7 mushrooms
  • 1 cup fresh spinach
  • 1/4 jalapeno, seeded and chopped
  • 1/2 cup feta cheese
  • Parmesan for topping

Directions for The Egg Muffin Recipe

Preheat your oven to 350 degrees, then combine the eggs, milk, and seasonings in a large bowl. Grab a big whisk and whip everything together until frothy.

egg muffin recipe

Roughly chop the veggies and add them to the bowl, whisking them into the mixture.

Finally, add in the feta and stir to combine.

how to make muffin tin eggs

Spray a muffin pan with non-stick spray (or use silicone muffin liners) and using a 1/4 cup measure, pour the mixture into the cups. Sprinkle the top of each “muffin” with parmesan.

Bake your egg muffins for 15 minutes, then rotate the pan and cook another 12-14 minutes.

easy veggie packed egg muffins

Remove from the oven and let the muffins sit in the pan until cooled.

Easy Egg Muffin Recipe

Protein and veggie packed easy egg muffin recipe using a muffin tin. Make and serve up for breakfast. These freeze nicely for a quick on the go breakfast option. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: egg muffins, muffin tin eggs
Servings: 6 people

Ingredients

  • 12 eggs
  • 1 teaspoon turmeric
  • 1.5 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon salt
  • Pepper to taste
  • 1/2 teaspoon baking powder
  • 1/4 cup almond or coconut milk
  • 7 mushrooms
  • 1 cup fresh spinach
  • 1/4 jalapeno seeded and chopped
  • 1/2 cup feta cheese
  • Parmesan for topping

Instructions

  • Preheat your oven to 350 degrees, then combine the eggs, milk, and seasonings in a large bowl. Grab a big whisk and whip everything together until frothy.
  • Roughly chop the veggies and add them to the bowl, whisking them into the mixture.
  • Finally, add in the feta and stir to combine.
  • Spray a muffin pan with non-stick spray (or use silicone muffin liners) and using a 1/4 cup measure, pour the mixture into the cups. Sprinkle the top of each "muffin" with parmesan.
  • Bake your egg muffins for 15 minutes, then rotate the pan and cook another 12-14 minutes.
  • Remove from the oven and let the muffins sit in the pan until cooled.

This recipe freezes well (which is why I love it). Simply allow the egg muffins to cool all the way and place them in a freezer bag. To reheat, place the number of egg muffins you’d like to heat on a baking tray in your toaster oven for 10-15 minutes (from frozen). Super easy (and tasty).

If you freeze them, make sure you eat them within a few months.

Have you tried an egg muffin recipe before?

7 Day Healthy Mama Challenge

Did you start the year off with the intention of creating healthier habits?

Spend 7 days with me overhauling your habits and get back on the wagon.


Leave a Comment

Your email address will not be published. Required fields are marked *