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)
Oiled muffin tins with grapeseed oil and recipe filled all 12 using 1/4 cup mixture per muffin. The cooked muffins released easily from the pans. Suggest putting something under the pans to catch any drips or overflow. Put a few cooked muffins in the refrigerator and the remainder in the freezer. Will make again.
Excellent. Followed the recipe to the letter. Reheated from refrigerator for 30 seconds in the microwave and added hot sauce.
Easy and delicious. I followed the recipe, except: I cut down on the bacon to offset a notable vol. of sauteed mushrooms I added; added a little nutmeg; and used roasted peppers in lieu of tomatoes. I had to make another 1/2 batch of the egg mixture either because of the extra volume of "solids" or because I used LARGE tins! I used butter to grease the tins; they all came out beautifully. Next time, might try the cottage cheese trick for creamier cooked eggs as suggested by others.