Easy Egg Muffins

For years I have not cared about breakfast. As far as I can remember I never really ate breakfast, I was much more interested in what was for lunch or dinner. We would always go out for breakfast after church, and I would be the one ordering a BLT or grilled cheese at 9AM. As an adult (like a late 20’s-early 30’s adult) I decided I should probably start getting into breakfast…you know what they say…most important meal of the day!

For about the last year or so I have been making these egg muffins in mass once a week for Erik and me. I make enough for both of us to have two each morning. I make them Sunday nights and I never have to make breakfast for the rest of the week! Using a silicone muffin pan is the way to go…easy clean up, they just pop right out. I was so sick of cleaning the eggs out of my regular pan! Like many things that I make, they are so easy to customize; add veggies, meat, or cheese! I use equal parts eggs and egg whites for a super healthy, protein packed breakfast!

Easy Egg Muffins

Servings 12 muffins
Author Laura Doerr

Ingredients

  • 6 eggs
  • 6 egg whites such as All Whites brand
  • 1/3 cup dairy or non-dairy milk
  • 1/4 tsp onion powder
  • 1/2 tsp dried parsley flakes
  • salt and pepper
  • chopped veggies, such as roasted red peppers optional
  • 1/4 cup shredded cheese optional
  • 1/2 cup ham, turkey, or sausage optional
  • 1/2 tbsp sriracha optional
  • cooking spray

Instructions

  1. Preheat oven to 350 degrees

  2. Spray a 12 cup muffin tin with cooking spray

  3. Whisk together until well combined, the eggs, egg whites, milk, onion powder, parsley flakes, sriracha, and salt and pepper to taste. Pour evenly into sprayed muffin tins.

  4. If adding veggies, meat, or cheese sprinkle in a small portion into each muffin. 

  5. Bake in preheated 350 degree oven for 18-24 minutes depending on your fillings. Eggs will take longer to bake the more protein and veggies you pack in.

  6. Cool for 1-2 minutes in the muffin tin (they will deflate slightly), and then remove muffins onto a cooling rack until completely cooled. Refrigerate and store in an air tight container or baggie. 

  7. To heat each morning, microwave 2 muffins for 45 seconds. Enjoy all week!

Recipe Notes

You can edit this recipe to make as many as you need for your family. It is equal parts whole eggs and egg whites. I generally make 20 muffins so that my husband and I can each have 2 muffins each day for 5 days. (10 whole eggs, 10 egg white equivalents). The rest of the ingredients are all really optional and do not have to be an exact measure. A splash of milk and few dashes of your favorite seasoning and you're all set!

You can buy egg whites in a carton and the measurement conversions are listed right on it. In my local store they are located by the bagels and cream cheese.

I like to add any leftover deli meat I may have on hand to use up. I just give it a rough chop and drop a pinch into each muffin.

Lately I've been loving the everything but the bagel spice mixture from Trader Joe's, goes great with eggs!

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