Best 5 A Faster Egg Muffin Recipes
**Kickstart Your Day with a Protein-Packed Treat: Explore Our Collection of Egg Muffin Recipes**
Elevate your breakfast routine with our curated selection of egg muffin recipes, a culinary symphony of flavors and textures designed to tantalize your taste buds and fuel your body for the day ahead. These delectable egg muffins are a treasure trove of culinary artistry, boasting a medley of fresh ingredients, zesty seasonings, and innovative flavor combinations, all harmoniously encased within a tender, fluffy muffin. From classic to adventurous, vegetarian to meat-lover's delight, our recipes cater to a diverse palate, ensuring there's something for every breakfast enthusiast. Embark on a culinary journey with us and discover the perfect egg muffin recipe to brighten your mornings.
**Recipes:**
1. **Classic Egg Muffins:** A timeless recipe that showcases the simplicity and versatility of egg muffins. Whisk together eggs, milk, and seasonings, pour into muffin tins, and bake until fluffy. Customize with your favorite toppings, such as cheese, ham, or vegetables.
2. **Veggie-Packed Egg Muffins:** A symphony of colors and flavors, these egg muffins are brimming with a medley of roasted vegetables, such as bell peppers, zucchini, and spinach. A delightful and nutritious way to kickstart your day.
3. **Bacon and Cheese Egg Muffins:** A match made in breakfast heaven, these egg muffins feature a savory combination of crispy bacon, melted cheese, and fluffy eggs. A hearty and indulgent treat that will satisfy your cravings.
4. **Spinach and Feta Egg Muffins:** A burst of freshness awaits you in these egg muffins, where tender spinach and tangy feta cheese come together in a harmonious embrace. A healthy and flavorful option for a vibrant start to your day.
5. **Zesty Salsa Egg Muffins:** Embrace the fiery flavors of Mexico with these egg muffins, featuring a vibrant salsa that adds a spicy kick to the classic recipe. Top with avocado slices for an extra layer of richness.
6. **Loaded Sweet Potato Egg Muffins:** A unique and satisfying twist on the classic, these egg muffins incorporate roasted sweet potatoes, black beans, and a hint of cumin for a savory and subtly sweet flavor profile.
7. **Creamy Pesto Egg Muffins:** Experience the magic of pesto in these egg muffins, where a vibrant green pesto sauce swirls through the fluffy eggs, creating a symphony of flavors that will awaken your senses.
8. **Cheesy Hash Brown Egg Muffins:** A delightful combination of crispy hash browns, melted cheese, and fluffy eggs, these egg muffins are a breakfast lover's dream come true. A hearty and comforting way to start your day.
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
HEALTHY BREAKFAST EGG MUFFINS
Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
A FASTER EGG MUFFIN
Make and share this A Faster Egg Muffin recipe from Food.com.
Provided by Viki Anderson
Categories Breakfast
Time 2m
Yield 1 muffin, 1 serving(s)
Number Of Ingredients 4
Steps:
- By the time it takes to read this, you can be done already! Why wait in a drive through? Need to eat healthy? Use a whole grain muffin! Feel like you must eat in your car? Okay wrap it in a paper towel and drive.
- Here's how to make:.
- Use a 2 cup glass pyrex measuring cup (makes the perfect size)!
- Break your egg into the pyrex and stir it up to break the yolk.
- Top with deli ham.
- Cook in microwave for 30 seconds on high.
- Top with shredded cheese and cook for 15-20 seconds longer to melt cheese.
- With a butterknife loosen the cooked egg and guide it onto your muffin and place the top on it.
- Go ahead eat it!
Nutrition Facts : Calories 342, Fat 15.2, SaturatedFat 7.1, Cholesterol 245.5, Sodium 950.3, Carbohydrate 29, Fiber 2.4, Sugar 2.4, Protein 21.6
BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
- Bake for 25 minutes, or until golden.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
Tips:
- Use a blender or food processor to quickly and easily combine the egg mixture.
- Add your favorite fillings, such as cheese, bacon, vegetables, or meat, to the egg mixture before cooking.
- For a fluffy egg muffin, beat the eggs and milk together until they are light and foamy.
- If you are using a silicone muffin mold, grease it lightly with cooking spray before adding the egg mixture.
- Bake the egg muffins in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until they are set.
- Let the egg muffins cool for a few minutes before serving.
- Egg muffins can be stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Egg muffins are a quick, easy, and delicious breakfast option that can be enjoyed by people of all ages. They are also a great way to use up leftover ingredients. With so many different variations, there is sure to be an egg muffin recipe that everyone will love. So next time you are looking for a healthy and satisfying breakfast, give egg muffins a try.
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