Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Easy Egg Muffins
Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
easy egg muffins, egg muffins, egg muffins recipe
Servings:
6
people
Author:
Richa Gupta
Ingredients
12
Eggs
4
tablespoons
Cream
1
Onion
finely chopped
1 1/4
teaspoon
Salt
1
teaspoon
ground Black Pepper
1/2
cup
sliced Mushrooms
1/2
cup
Bell Pepper
diced
1/2
cup
Cherry Tomatoes
1/2
cup
Spinach
chopped
1/2
cup
crumbled Feta
2
tablespoons
Oil for brushing or spraying
Instructions
Preheat oven to 350 degrees
Whisk together eggs, cream, onions, salt and pepper in a pourable jar
Generously spray or brush a 12 hole
standard sized muffin tin
with oil or butter
Divide the toppings between the muffin holes. You can choose to divide them whichever way you like. Divide the egg mixture equally in the muffin tin
Bake for 20-25 minutes till a
toothpick
inserted in the center comes clean. Serve immediately or freeze!
Notes
Storage:
Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
Reheat:
To reheat, microwave for 30 secs to a minute till the center is warmed through
Nutrition
Calories:
251
kcal
|
Carbohydrates:
5
g
|
Protein:
14
g
|
Fat:
20
g
|
Saturated Fat:
8
g
|
Cholesterol:
352
mg
|
Sodium:
758
mg
|
Potassium:
256
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1359
IU
|
Vitamin C:
21
mg
|
Calcium:
124
mg
|
Iron:
2
mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.