Start your day more conveniently with deliciously easy to prepare EGG MUFFINS for breakfast. A keto-friendly breakfast or snack with various flavorful fillings you can enjoy in the morning, midday, or at night. This low-carb all-in-one dish will surely save you a lot of time preparing multiple meals.
I super love preparing food especially breakfast because, as they say, it’s the most important meal of the day.
I’m also an all-round girl which means I have days with super tight schedules. Well, this is not a reason tho to skip breakfast. Luckily, this Egg Muffin recipe is easy to prepare and the ingredients are totally affordable. The best part about this dish is that it’s low-carb, so you can still enjoy these to your heart’s content without worrying about calories.
What are Egg Muffins?
Egg muffins are simple breakfast treats made mainly with eggs shaped in cups filled with different toppings.
These are often shaped using a muffin pan and baked in the oven to cook. The fun part about it is that you’re in charge of anything you put in it! I love putting in healthy veggies such as spinach and bell peppers in it for that extra healthy feel.
The dish itself is low-carb and high in protein which means it’s advisable for losing weight or gaining muscles. You can also store this in a small container and bring it to the park or office for lunch. It’s so convenient especially for working girls like us!
Egg Muffin Variations
Bacon, Onion, and Mushroom
I don’t know about you but nothing says breakfast more than bacon and eggs, the sautéed mushroom is a plus! The great part about doing this version of the egg muffin is that it’s a classic!
Tomato, Spinach, Onions, and Mushroom
The flavors of this egg muffin variant taste like a fresh nutritious salad. The nutrients in the spinach also boost the benefits of this snack. I prepare this for my friends for lunch and they totally love it!
Ham and Bacon
A total Keto egg muffin is made of ham, bacon, and eggs perfect for gaining muscles. The high protein content of this breakfast snack makes it ideal for a ketogenic diet. These tender ingredients mix into a sweet harmony of meaty goodness which is super addictive.
Bell Pepper and Tomato
All you’ll need is just a pepperoni to turn this bell pepper and tomato egg muffin into a pizza cup! I always love a little crunch in my snacks. The bell peppers bring this sensation perfectly with a burst of freshness. The tomatoes provide the right amount of zing and sweetness.
Storage and Make Ahead Instructions
I know this egg breakfast could be a little too tasty so you might want to make some ahead. I do suggest making a lot of room in your fridge for these lovely egg muffin cups. You can see tips on how to properly store and eat this dish below although it’s best eaten immediately.
Pro Tip: Drain the excess oil from the sautéed ingredients by patting it with a paper towel. This will prevent your egg muffin cups to be overly oiled and soggy.
Can You Freeze Egg Muffins?
Yes! You can totally freeze egg muffins. It’s important to note that, just like most food, you’ll have to first cool it down. This prevents any moisture from building up causing the egg muffins to go bad faster.
You can place the baked dish inside the freezer once it’s cooled down OR you can place the whole pan inside.
Remember to place a film of cling wrap to cover the egg muffins. This will prevent any build-up of excess moisture that could turn into frostbite and make it soggy later on. This is just one part of how to prevent sogginess.
How Do You Reheat Them?
You’re gonna want to reheat those now that you’re ready to munch into these little breakfast egg muffins. You’ll have to defrost this, of course.
Place the whole muffin pan in the refrigerator overnight so that it can fully defrost easily. Then in the morning, simply place the egg cups on a microwavable dish and reheat it in the microwave for 30 seconds. Serve it immediately!
You can also place the whole defrosted muffin pan in the oven for about 10 minutes at 350°F to reheat again. Be careful and watch the egg muffins closely as these might overcook or burn. The reheated dish would perfectly taste as good as new.
Breakfast Ideas with Eggs
Here are a few breakfast recipes with eggs that we love:
How to Make Egg Muffins
Preheat the oven to 350 degrees F. Grease the muffin tin pan generously with nonstick cooking spray and set aside. Melt butter in a frying pan then add mushrooms (you may omit mushrooms), onions, and garlic and sauté for 3-5 minutes. Set aside.
Whisk eggs to a large bowl, salt, and pepper to taste. Add onion mushroom mixture to the eggs, thoroughly mix. Start placing ingredients into the muffin pan, depending on preference. See the picture for reference and the suggested ingredients in the list above.
Pour the egg mixture evenly into the greased muffin pan. Add more ingredients if desired. Bake for 22 -25 minutes or until the eggs are cooked. Remove from the oven and let cool for 5 minutes in the pan. Eggs would deflate as it cools. Use a small knife to loosen the sides of the muffins from the pan. Serve immediately with avocado, salsa, herbs, and/or hot sauce, if desired. Let it cool and freeze in a zip lock bag or airtight container, for later.
Watch How To Make It
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Egg Muffins
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Ingredients
- 1-2 tablespoons (14g-28g) unsalted butter
- 1 cup (70g) sliced mushroom
- ½ cup (57.5g) diced onion
- ½ -1 teaspoon (2.5g-5g) minced garlic
- 12 large eggs
- 1 cup (225g) chopped and cooked bacon
- 1 cup (135g) ham , diced
- 1-2 tomatoes , diced
- ½ piece red pepper , diced
- ½ cup (56.5g) cheddar cheese , grated
- ½ cup (92.5g) red bell pepper , diced
- 1-2 cups (30g-60g) baby spinach , sliced
Instructions
- Preheat the oven to 350 degrees F. Grease the muffin tin pan generously with nonstick cooking spray and set aside.
- Melt butter in a frying pan then add mushrooms (you may omit mushrooms), onions, and garlic and sauté for 3-5 minutes. Set aside.
- Whisk eggs to a large bowl, salt, and pepper to taste.
- Add onion mushroom mixture to the eggs, thoroughly mix.
- Start placing ingredients into the muffin pan, depending on preference. See the picture for reference and the suggested ingredients in the list above.
- Pour the egg mixture evenly into the greased muffin pan. Add more ingredients if desired.
- Bake for 22 -25 minutes or until the eggs are cooked. Remove from the oven and let cool for 5 minutes in the pan. Eggs would deflate as it cools.
- Use a small knife to loosen the sides of the muffins from the pan. Serve immediately with avocado, salsa, herbs, and/or hot sauce, if desired.
- Let it cool and freeze in a zip lock bag or airtight container, for later.
Tips & Notes:
- Feel free to switch things up. Please see the suggested variation in the Q & A part above.
- To freeze these egg muffins, let them cool down first, place a film of cling wrap to cover the egg muffins, and freeze.
- To reheat, place the whole muffin pan in the refrigerator overnight so that it can fully defrost easily. Then in the morning, simply place the egg cups on a microwavable dish and reheat it in the microwave for 30 seconds. Serve it immediately!
- You may also reheat it by placing the whole defrosted muffin pan in the oven for about 10 minutes at 350°F.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Jessi Gould says
This was super easy and delicious!
ImmaculateBites says
Awesome! Thanks so much.
Julie says
Can you tell me when do you add meat, tomatoes, peppers and spinach? I don’t see this step?
imma africanbites says
Hi, Julie. Those are the suggested ingredients mentioned in step #5. So you add those before you pour the egg mixture into the greased muffin pan. Hope this helps.