Muffin Tin Eggs: Customizable Breakfast Cups

Recipe Introduction

Quick Hook

Fancy an easy, healthy breakfast that’s ready when you are? These muffin tin eggs are the answer. Honestly, who doesn’t love a good breakfast muffin packed with flavour? They also offer a good example of the recipe subject!

Brief Overview

These breakfast egg cups are basically mini frittatas baked in a muffin tin, so you get individual portions. perfect, right? originating from the quest for a quick and customisable make-ahead breakfast , they're super easy to make.

This recipe is easy peasy, takes about 40 minutes total, and yields 12 servings.

Main Benefits

These healthy breakfast muffins are packed with protein and veggies. they are a fantastic freezer friendly breakfast , that makes meal prep a breeze.

Plus, they are great for busy mornings or a weekend brunch. this recipe is special because you can totally tailor it to your taste.

Muffin Tin Magic: Eggs Edition

Okay, so you're probably wondering why i'm so obsessed with muffin tin recipes right now. well, let me tell you, egg muffins breakfast has become my go-to.

There’s something just so darn convenient about popping one of these bad boys out of the fridge and having a healthy brekkie ready in seconds.

Also they are great breakfast cups !

It all started when i was trying to find easy breakfast ideas . my mornings were a chaotic mix of rushing and skipped meals.

I knew i needed a solution that was both healthy and simple. and that's when the muffin tin eggs came to the rescue!

I also felt it was necessary to cut down on carbs. now, a recent study showed that cutting down on carbs can lead to weight loss and improved energy levels.

So i really thought it could be something that i needed to explore in my recipes.

The best part? you can sneak in all sorts of veggies without the kids batting an eyelid. my little one is a notoriously picky eater, but she gobbles these up! honestly, it’s like magic! these savory delights will quickly become a family favorite.

Let's Talk Ingredients & Equipment

So, you fancy making some awesome egg muffins breakfast ? sorted! let's run through what you'll need. honestly, the best part about these breakfast cups is how flexible they are.

Use what you've got kicking about in the fridge!

Main Ingredients for the Best Breakfast Egg Cups

Here's the shopping list. Don't worry if you're a bit short on something, these are super flexible.

• Base:
  • 1 tablespoon olive oil ( 15 mL ). Just regular olive oil will do.
  • 1/2 medium onion, finely chopped (about 1/2 cup ). Go for a nice yellow one.
  • 1/2 cup finely chopped vegetables (approximately 100g ). Bell peppers, mushrooms, spinach or zucchini. Get fresh ones.
  • 12 large eggs (approximately 700g ). Free range if you can.
  • 1/4 cup milk or cream ( 60 mL ). Full fat cream makes it extra lush.
  • 1/4 teaspoon salt ( 1.5g ). Regular table salt is fine.
  • 1/4 teaspoon black pepper ( 1.5g ). Freshly ground is always better.
• Optional Fillings (Choose Your Own Adventure!):
  • 1/2 cup shredded cheese (cheddar, mozzarella, Monterey Jack) (approximately 50g ). Cheese, baby!
  • 1/4 cup cooked and crumbled bacon or sausage (approximately 30g ). Crispy is key.
  • 2 tablespoons chopped fresh herbs (parsley, chives, thyme) (approximately 10g ). Adds a pop of freshness.
  • Hot sauce, to taste (optional). Because why not?

The beauty of these Muffin Tin Recipes is that you can sub out basically anything. Don't have peppers? Use tomatoes. Hate cheese? Leave it out!

Seasoning Notes - The Magic Touch

Forget fancy spices! salt and pepper are your best mates here. a dash of hot sauce can add a nice kick, and fresh herbs just elevate the whole thing.

If you are looking for an easy breakfast ideas , hot sauce, salt, and pepper will do wonders! don't forget to add some fresh herbs.

• Essential spice combinations: Salt and pepper, done.
• Flavor enhancers and aromatics: Hot sauce, fresh herbs.
• Quick substitution options: Use dried herbs if you're out of fresh ones.

Equipment Needed - Keep it Simple!

Right, no need for loads of kit. You'll need:

• Essential tools only: A 12 -cup muffin tin . This one is non-negotiable unless you want a scrambled egg pancake (been there!).
• Large bowl. For mixing all that goodness.
• Whisk. Or a fork, if you're feeling lazy.
• Small sauté pan. For softening up the veggies.
• Common household alternatives: If you don't have a sauté pan, a regular frying pan will do just fine. Also, if you're looking for healthy breakfast muffins , you can use other tools to avoid greasing the muffin tin, like a paper towel.

Honestly, i reckon you've probably got everything already. so, what are you waiting for? get making those muffin tin eggs ! these are great to make-ahead breakfast and save for another day.

They can even be a freezer friendly breakfast !

Muffin Tin Eggs: Customizable Breakfast Cups

Honestly, who doesn't love a good breakfast muffin ? but sometimes, you just want something a little more savory. that's where these muffin tin eggs come in.

They're basically breakfast egg cups , but way more fun and flexible. think of them as individual, customizable egg bites baked to perfection.

They are perfect as make-ahead breakfast options to make your life easier. i was reading a stat that 70% of people skip breakfast during the week, not anymore with these!

Prep Steps: Get Your Mise en Place On!

Essential mise en place is key here. it's just a fancy way of saying "get your stuff together before you start!" chop your onion and veggies.

Grab your cheese. cook that bacon or sausage. time saving organization tips are your friend here. trust me, it makes everything so much smoother.

Safety first always. make sure your hands are clean before you start. preheating your oven to 375° f ( 190° c) is also a crucial step.

step-by-step: The Egg-cellent Process

1. First, preheat your oven to 375° F ( 190° C) . Grease that muffin tin like your life depends on it. Nobody wants stuck eggs.

2. Next, heat 1 tablespoon of olive oil in a pan. Sauté your 1/2 cup of finely chopped veggies. I like bell peppers and mushrooms. Aim for about 5- 7 minutes .

3. Then, in a bowl, whisk together 12 large eggs , 1/4 cup of milk or cream, 1/4 teaspoon salt, and pepper. Whisk until well combined.

4. Now, stir in those sautéed veggies and your optional fillings like 1/2 cup of cheese and 1/4 cup of cooked bacon.

5. Pour or spoon the egg mixture into the muffin tin. Fill each cup about 3/4 full.

6. Bake for 20- 25 minutes . Look for a light golden brown colour. A toothpick should come out clean.

7. Finally, cool for a few minutes before removing. Serve warm and enjoy these healthy breakfast muffins !

Pro Tips: Elevate Your Egg Game

Ensure the muffin tin is very well greased. trust me, you don't want to wrestle those little guys out. don't overbake or you'll get rubbery eggs.

Nobody wants that. these freezer friendly breakfast cups can be frozen after baking. just wrap them individually and pop them in the freezer.

They are perfect for easy breakfast ideas . i swear. they are one of my favorites muffin tin recipes .

Recipe Notes for Your Super Easy Egg Bites

Alright, so you’re about to whip up these muffin tin eggs and you want to know all the secrets, right? well, here’s the lowdown.

These aren't just your average breakfast muffins - they're customisable breakfast cups packed with flavour. honestly, they're one of the best easy breakfast ideas i've stumbled across.

Serving Suggestions: Level Up Your Muffin Tin Recipes

Let's talk presentation, because who doesn't eat with their eyes first?

Think about these breakfast egg cups like mini edible art pieces. a sprinkle of fresh herbs? chef's kiss . arrange them on a platter with some colourful fruit.

Suddenly, you've got a brunch masterpiece.

Complementary sides? a light salad, some whole wheat toast with avocado, or even just a dollop of greek yogurt. don't forget a cuppa tea, or if you're feeling fancy, a mimosa.

I once served these with a side of crispy bacon - a total game changer.

Storage Tips: make-ahead Breakfast Magic

These healthy breakfast muffins are amazing for meal prep, that's for sure! Seriously, these egg muffins breakfast are the ultimate freezer friendly breakfast

• Refrigeration: Store your cooked egg bites in an airtight container in the fridge for up to 3-4 days. Easy peasy.
• Freezing: Yep, you can freeze them! Wrap each one individually in cling film, then pop them in a freezer bag. They'll last for up to 2-3 months. Just grab 'n' go!
• Reheating: The microwave is your friend here. 30-45 seconds usually does the trick. Careful not to overdo it or they’ll get a bit rubbery. You can also reheat them in the oven at 350° F ( 175° C) for about 10 minutes.

Variations: Get Creative with your Muffin Tin

Okay, so you're not a fan of bell peppers? No worries! These breakfast muffins are totally adaptable.

• Dietary Adaptations: For a dairy-free version, use almond or coconut milk instead of regular milk. You know?
• Seasonal Ingredient Swaps: In the summer, think about adding fresh tomatoes and basil. In the autumn, maybe some butternut squash or even a bit of apple. Get adventurous! I did that last year and my friends really liked that.

Nutrition Basics: A Guilt Free Treat

Each of these little muffin tin eggs packs a nutritional punch. roughly 80-100 calories per serving, with 6-8g of protein and just a couple of carbs.

They're a great way to start your day with a good dose of protein and vitamins.

Think of it this way: you're fuelling your body with goodness, one delicious bite at a time.

Honestly, these muffin tin eggs are a game changer. they're fun, easy, and endlessly customizable. so go on, give them a whirl! you won't regret it.

You know what, a recent study have shown that, people who start the day with protein are more productive. happy cooking!.

Frequently Asked Questions

How do I stop my muffin tin eggs from sticking? I'm tired of scrubbing!

Ah, the age-old question! Non-stick cooking spray is your best friend here. Give the muffin tin a generous coating before you pour in the egg mixture. You can also lightly grease with melted butter or olive oil. Letting the muffin tin eggs cool for a few minutes after baking also helps them release more easily.

Can I prepare these muffin tin eggs ahead of time? I'm always rushing in the mornings!

Absolutely! Muffin tin eggs are perfect for meal prep. Once cooked and cooled, store them in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for about 30-45 seconds, or until warmed through. Be careful not to overcook when reheating, as they can become rubbery.

What other fillings can I add to my muffin tin eggs to spice things up a bit?

The possibilities are endless! Think of your favourite omelette fillings. Sun-dried tomatoes and feta for a Mediterranean twist, black beans, corn, and salsa for a spicy Southwestern vibe, or even leftover cooked veggies from dinner the night before. Just make sure everything is chopped into small, manageable pieces!

Are muffin tin eggs healthy? I'm watching my diet.

Yes! Muffin tin eggs can be a very healthy option. They're packed with protein and you can load them up with nutrient rich vegetables. Using leaner meats like turkey sausage or skipping the cheese can further reduce the fat content.

Be sure to check the nutritional information and adjust ingredients to fit your dietary needs. You can also add fresh leafy greens like spinach to reduce the fat content.

How long do I bake my muffin tin eggs for? Mine always seem either undercooked or overcooked!

Bake your muffin tin eggs in a preheated oven at 375°F (190°C) for 20-25 minutes. The key is to watch them closely! You'll know they're done when the eggs are set and lightly golden brown. A toothpick inserted into the center should come out clean.

If they are still runny, pop them back into the oven for a couple of minutes until they are done.

Can I freeze muffin tin eggs? I want to make a big batch.

You sure can! Once cooled completely, wrap each individual muffin tin egg in plastic wrap and then place them in a freezer bag or container. They can be frozen for up to 2-3 months. To reheat, thaw them in the refrigerator overnight or microwave directly from frozen (but watch closely to avoid rubbery eggs!)