Egg Muffins
Published January 28, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- 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
1 cup/about 4 ounces shredded Cheddar
1 packed cup/2 ½ ounces baby spinach, finely chopped
½ cup chopped cooked bacon (about 5 slices)
½ cup finely chopped cherry tomatoes or red bell pepper
⅓ cup crumbled feta cheese
¼ cup chopped scallions (about 3 trimmed scallions)
10 large eggs
¼ cup whole milk
½ teaspoon garlic powder
½ teaspoon 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)
Would anyone make these in the extra large size muffin tins. I’d so. Any extra tips Thanks
No feta, used ricotta. Halved recipe. For Harriet so no extra seasoning other than salt and pepper. Baked with steam bath x 30 minutes then addl 10 without steam bath
Only substitute I made was using sundried tomatoes instead of fresh. I used silicone baking molds for egg patties like you'd get on a McMuffin. 4-inch diameter molds made twelve of these. I let them cool completely, then removed them and froze them. Now whenever I want a breakfast sandwich, I put one in the microwave for 30-60 seconds at 50% power to thaw, then another 30-60 seconds to heat. I toast a frozen English muffin in the toaster and put a little butter on it. The results are delicious!