Egg Muffins
Published Jan. 28, 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)
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!
I used a standard 12 muffin pan and found that the initial veggie mix amount was too much. The recipe says 1/4 cup per muffin but I found that filled up the entire space. I had to split the mix among an additional tin, and make more egg mixture. Maybe I should have compressed more or used a bigger muffin pan? Anyways, the flavors are great, will make again and try to get it all in 12 muffin spaces.
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!