Egg Muffins
Published Jan. 29, 2025
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes, plus 10 minutes’ resting
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick spray
- 1cup/about 4 ounces shredded Cheddar
- 1packed cup/2 ½ ounces baby spinach, finely chopped
- ½cup chopped cooked bacon (about 5 slices)
- ½cup finely chopped cherry tomatoes or red bell pepper
- ⅓cup crumbled feta cheese
- ¼cup chopped scallions (about 3 trimmed scallions)
- 10large eggs
- ¼cup whole milk
- ½teaspoon garlic powder
- ½teaspoon onion powder
- Kosher salt (such as Diamond Crystal) and black pepper
Preparation
- Step 1
Heat the oven to 350 degrees and generously coat a standard muffin tin with nonstick spray.
- Step 2
In a medium bowl, toss together the Cheddar, spinach, bacon, tomatoes, feta and scallions. Divide the mixture evenly among the 12 muffin cups (about ¼ cup each).
- Step 3
Crack the eggs into a large glass measuring cup and whisk just until smooth. Add the milk, garlic and onion powders, 1 teaspoon salt and ¼ to ½ teaspoon black pepper; whisk until combined.
- Step 4
Divide the egg mixture among the muffin cups (the cups will be about ¾ full), then gently stir each one with a small spoon or butter knife.
- Step 5
Bake for 22 to 25 minutes, until the muffins are puffed and just set on top. Cool for at least 10 minutes, then remove from the tins and serve.
- Step 6
To store egg muffins, allow them to cool completely before transferring to an airtight container and refrigerating for up to 2 days. To reheat, bake the muffins, covered, at 350 degrees for 10 minutes, or until heated through.
Private Notes
Comments
@J I have not made this particular recipe, but something similar. I let the egg bites cool, remove from muffin tins and then place on a sheet tray in the freezer to freeze individually (so they don’t stick together in a bag). Once frozen, I transfer to a freezer bag and then microwave as needed (~30-45 seconds)
I learned to place the muffin tin on a rimmed baking sheet with about a quarter inch of water in it. This seems to steam the egg muffins
@Jim YES -this is the Starbucks eggbite dupe! Add a cup of full fat cottage cheese to the 10 eggs and blend thoroughly with a blender - I use a stick blender. Then add the remainder of your ingredients. I bake them at 325 for 30 min in silicone baking cups in a walled pan filled halfway with water. AMAZING knockoff and much cheaper! (Be careful with tomatoes-they add a lot of water. I will often add some chopped sundried ones instead)
Made these using recipe as a base with leftovers. Various combos of chicken sausage, peppers, scallion, spinach, cheddar and mozzarella cheese. Tried someone’s trick of using butter instead of non-stick spray… failed. Lost a lot of egg sticking to the pan. Made mini muffins thinking they would cook quicker, 350 convection for about 17min. Next time will use the spray!
Great breakfast treat! Easy to make with whatever is in the fridge. Quick and easy. It seems I never make enough ....
Followed the recipe and used Shelley's comment: I let the egg bites cool, remove from muffin tins and then place on a sheet tray in the freezer to freeze individually (so they don’t stick together in a bag). Once frozen, I transfer to a freezer bag and then microwave as needed (~30-45 seconds)
@Suzit exactly what I do too. Then after the microwave I split them in half and use in between toasted English muffin halves. Such an easy breakfast sandwich on the run! Next time I’m trying parchment paper cups as the muffin tin clean up was brutal even for silicon liners. Maybe parchment will do the trick.