If there’s one thing that makes my mornings run smoother, it’s having a batch of these Egg Muffins waiting in the fridge. Pop them in the microwave for 30 seconds and breakfast is done — no mess, no stress, no skipping the most important meal of the day.
We are big egg people in this house. Like, seriously big. And these little muffins are one of our favorite ways to enjoy them because they work for literally any time of day — breakfast, snack, lunchbox addition, you name it. I pack them with spinach and tomatoes, but the beauty of this recipe is that you can fill them with whatever your family loves. Bacon, sausage, cheese, peppers — they all work beautifully.
Make a batch on Sunday and you’re set for the whole week. Let’s get into it!
Egg Muffins
Equipment
- Mini Muffin Pan
Ingredients
- 10 eggs
- 2 cups fresh spinach chopped
- ½ cup tomatoes chopped
- 1 tbsp dried chopped onion
- ¼ cup milk
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
Instructions
- Preheat oven to 350°F.
- Place eggs in a large bowl and gently whisk.
- Then add the rest of the ingredients to the egg bowl and whisk until well mixed.
- Spray cooking oil on the mini muffin pan.
- Fill the cupcake forms in the pan with egg mixture.
- Bake in the preheated oven for approximately 20 minutes or until done.
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