Looking for a convenient, protein-packed breakfast that fits perfectly into a busy morning routine? This mini egg muffins recipe is your answer. These delightful little bites are not only quick to whip up but also easy to customize with your favorite veggies, cheeses and meats. They store well in the fridge, making them an excellent grab-and-go option for those hectic weekdays. Plus, they’re a great way to use up leftovers and reduce food waste. I love prepping a batch on Sunday evenings, knowing I have a nutritious start to my mornings all week long. The best part? These muffins can also be frozen and reheated, ensuring you never skip the most important meal of the day (learn how to make a Microwave Poached Egg!).
Let us know if you made this mini egg muffins recipe below! And for a healthier bite, try our Egg White Frittata Bites.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 Tbs. olive oil
- 1 red pepper, seeded, chopped
- 2 cups mushrooms, chopped
- 2 scallions, sliced
- ⅔ cup shredded sharp white cheddar cheese
- 8 eggs
- Sour cream and thyme (optional)
Instructions
PrintHeat oven to 350°F. Line 30 mini muffin cups with liners; coat with cooking spray.
In nonstick skillet, heat oil over medium-high heat. Add pepper; cook, stirring, 5 min. Add mushrooms; cook, stirring, 4-5 min. Stir in scallions. Divide veggies and cheese evenly among cups. Beat eggs with 1⁄4 tsp. salt and 1⁄4 tsp. pepper; pour into cups. Bake 10-12 min. Let cool. Cover; chill overnight. Before serving, heat oven to 250°F. Bake egg muffins until hot, 15 min. If desired, top with sour cream and thyme.
Nutrition
- Calories: 110
- Fat: 8 gram
- Saturated Fat: 3 gram
- Protein: 8 gram
- Carbohydrate: 3 gram
- Cholesterol: 155 mg
- Sugar: 1 gram
- Sodium: 250 mg
