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Egg Muffin Recipe

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3.9 from 3 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 12 muffins (servings)

Description

This delicious and versatile Egg Muffin recipe combines a fluffy custard base made from eggs and half-and-half with a variety of meats, vegetables, and cheeses baked in a muffin tin. Perfect for breakfast meal prep or an easy on-the-go snack, these muffins are customizable with multiple flavorful ingredient combinations. With a quick prep and bake time, they offer a healthy, protein-packed option for busy mornings.

Ingredients

Custard Base

  • 10 eggs
  • 1 egg yolk
  • 1/4 cup half and half (or milk with ½ tablespoon melted butter)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

Vegetables and Meats

  • 3 ounces (1/2 cup) Yukon gold potato, peeled and chopped into 1/4-inch pieces
  • 3 ounces (1/3 cup) chopped ham
  • 1/4 cup diced green bell pepper
  • 3 ounces (1/3 cup cooked) thick-cut bacon, cooked and crumbled
  • 3 ounces (1 packed cup) broccoli florets, steamed and diced
  • 1/4 cup diced red bell pepper
  • 2/3 cup packed baby spinach, chopped (two separate portions: 2/3 cup and 2/3 cup)
  • 1/2 cup quartered cherry or grape tomatoes
  • 1/3 cup diced orange or yellow bell pepper
  • 1/2 cup sun-dried tomatoes, rinsed, patted dry, and diced
  • 1/3 cup Kalamata olives, drained, dried, and diced

Cheeses

  • 1/2 cup finely freshly shredded cheddar cheese (plus an additional 1/2 cup finely freshly shredded cheddar cheese)
  • 1/4 cup finely freshly shredded Swiss Gruyere
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup finely freshly shredded mozzarella cheese (plus an additional 1/2 cup finely freshly shredded mozzarella cheese)
  • 1/4 cup crumbled feta cheese (plus an additional 1/4 cup crumbled feta cheese)

Instructions

  1. Prep: Remove the eggs from the fridge to allow them to come closer to room temperature, which prevents over-whisking. Preheat the oven to 375°F. Generously spray a 12-count muffin pan with nonstick cooking spray that contains flour to help muffins release easily after baking.
  2. Prep Potatoes/Broccoli: Place cubed potatoes or broccoli in a microwave-safe dish with 1 ½ tablespoons of water. Cover and microwave for 2-3 minutes or until tender. Drain thoroughly and pat dry. Chop broccoli into small pieces after steaming.
  3. Layer Meat and Veggies: In each muffin cup, layer your choice of vegetables and meats—start with the spinach if using. Reserve some pieces of each ingredient to garnish on top of the custard before baking for a decorative touch. You can make all muffins the same flavor, mix two types, four different types, or each cup uniquely flavored.
  4. Add Cheese: Top the layered ingredients in each muffin cup with the desired cheeses. Press down gently on the cheeses and ingredients to compact them slightly and create space for the custard.
  5. Make Custard: In a large mixing bowl or liquid measuring cup, whisk together the eggs, egg yolk, half and half, and all dried herbs and spices just until combined—avoid overmixing to keep the custard light.
  6. Add Custard: Pour the custard mixture over the cheese and fillings in each muffin cup nearly to the top. The custard may initially soak in, so pour slowly, wait a moment, then top off each cup evenly.
  7. Bake: Place the muffin pan in the preheated oven and bake at 375°F for 15–20 minutes or until the muffins are just cooked through. The cooking time may vary slightly depending on moisture from ingredients. The muffins will puff up in the oven and be golden around the edges when done but will deflate slightly as they cool.
  8. Cool: Allow the muffins to cool in the pan for 5 minutes. Run a butter knife around the edges to loosen them, then remove from the pan. Serve immediately or cool completely on a wire rack before storing in an airtight container in the refrigerator or freezing for later use.

Notes

  • Bringing eggs to room temperature prevents over-whisking and ensures a smooth custard.
  • Cooking spray with flour helps muffins release without sticking.
  • Microwaving potatoes and broccoli instead of boiling saves time and prevents sogginess.
  • Customizing ingredients allows flexibility for dietary preferences or what you have on hand.
  • High moisture ingredients may increase bake time slightly, so adjust as needed.
  • These egg muffins freeze well and reheat quickly for convenient meals.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/egg-muffin-recipe/