Egg Muffins Recipe
These egg muffins are easy, quick and are great for make ahead breakfasts. With quinoa, sun-dried tomatoes, spinach and cheese, these fluffy breakfast egg muffins are hearty and healthy. Not to mention clean out the fridge.
Eggs are our favorite breakfast. With heart healthy cholesterol egg yolks and vitamins, this is a fun twist on your boring scrambled eggs.
You could also make this egg muffins recipe into an egg bake and then cut into slices.
Breakfast Egg Muffins Ingredients
Eggs: Obviously. I’m not “afraid” of egg yolk anymore but if you want leaner version substitute with egg whites keeping ratio of 1 egg = 1/4 cup egg whites.
Quinoa: Why leftover cooked quinoa? Because it adds carbs to eggs keeping your belly full longer. If you eat only protein for breakfast you will be hungry in an hour.
Vegetables: Because obvious again – health, fiber, vitamins.
Flaxseed: Flaxseed or chia seeds add healthy fats and help absorb liquid from spinach.
Cheese: Everything tastes better with cheese.
How to Make Egg Muffins
- Whisk eggs.
- Chop veggies and other ingredients.
- Mix everything in a large bowl.
- Divide mixture evenly between 12 muffin tin openings and bake for 20 minutes at 350 degrees F.
Please follow my recipe and either line baking tin’s openings with parchment paper liners or use silicone muffin tin. Do not bake directly in a non-stick metal muffin tin, egg muffins will stick.
Can You Freeze Egg Muffins Cups?
Cool egg muffins(by the way, they cool fast), place in a gallon size resealable bag in a single layer, close 90%, push out as much air as possible and seal completely. Supporting the bottom with both hands, lay flat in a freezer to freeze overnight.
Once frozen, you can toss the bag around the freezer. Egg muffins cups stay fresh for up to 3 months.
How Do You Reheat (Frozen) Egg Muffins?
- From fridge: Pop breakfast egg muffins in the microwave or toaster oven for a few minutes. As all appliances vary, it’s hard to say how long but using your own judgement should work.
- From freezer: Thaw in the fridge overnight and then reheat as in step above.
In both cases, no need to remove the liner. It actually helps with holding egg muffins in case they are too hot.
Can You Eat Egg Muffins Cold?
Of course! That is actually my favourite way to eat eggs in cupcake pan, especially in summer. But even in winter I do not mind.
More Healthy Egg Breakfast Recipes to Try
- Sweet potato egg bake – you will be blown away with its taste and nutrition profile.
- Breakfast egg muffins with broccoli and leftover quinoa.
- Zucchini quiche – I personally love it cold for breakfast.
- Healthy breakfast sandwich – with eggs, veggies and whole wheat bun.
- Also check out my other 35 healthy breakfast ideas.
These Egg Muffins are easy, quick and are great for make ahead breakfasts. With quinoa, sun-dried tomatoes, spinach and cheese, these fluffy Breakfast Egg Muffins are hearty and healthy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: North American
- 9 eggs, large
- 1 cup cooked quinoa
- 2 handfuls spinach, coarsely chopped
- 1/2 cup sun dried tomatoes packed in oil/water, drained & chopped
- 1/4 cup feta cheese, crumbled
- 3 tbsp ground flaxseed or chia seeds
- 1 tbsp onion or garlic powder
- 1/2 tsp salt
- Ground black pepper, to taste
- Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin.
- In a large mixing bowl, whisk the eggs. Add cooked quinoa, spinach, sun dried tomatoes, feta cheese, ground flaxseed, onion powder, salt and pepper; stir to combine.
- Divide mixture evenly between 12 muffin tin openings and bake for 20 minutes.
- Remove from the oven and let cool for about 10 minutes. Serve hot or cold.
Store: Refrigerate in an airtight container for up to 5 days. or freeze
Freeze: For up to 3 months. Thaw in a fridge overnight and then reheat in a microwave for a few minutes.
Substitute eggs with egg whites keeping ratio of 1 egg = 1/4 cup egg whites.
You could make an egg bake in an 8 x 8 baking dish lined with unbleached parchment paper and then cut into squares.
Did you make this recipe? Please give it a star rating in the comments.