These delicious, protein-packed little morsels of tasty goodness are such a convenient meal prep option for breakfast or a snack!
Packed with eggs, veggies, and cheese, these can save your sanity on busy mornings when trying to scramble everything together to get out the door on time for school or work.
Why you’ll love this recipe!
Easy on the go breakfast, packed with an excellent source of protein to give you energy for the morning ahead, and it’ll keep you full for longer.
You can easily meal prep on the weekend for the week ahead, so there’s no stress about what to eat for brekky as you’re busy getting everyone ready for school and work.
Eggs help to stabilise blood sugar levels.
They are healthy, filling and full of flavour.
Additionally, this recipe is highly customizable, allowing you to use up the ingredients in your fridge and freezer.
Easy to eat one-handed!!! (I know you hear me mummas!!!),
Questions:
3 to 4 days, then put them in the freezer.
Yes! You can individually wrap these in cling wrap, place them into an airtight container and put them in the freezer for up to 3 months.
Also, if you’re going to consume these a lot quicker, just pop them into an airtight container and in the freezer and they’ll be fine.
You can place the egg muffin on a plate, then put it into the microwave for 20-30 seconds from the fridge. (Though every microwave is different so just see how long yours needs)
Place a frozen unwrapped muffin onto a plate and reheat for 30-60 seconds and check that it is heated through, if not add another 20 seconds and check again.
Absolutely! Swap out what you have/like, just stick roughly to the quantities of veggies/additions in the recipe so they don’t fall apart and still taste great.
Variations:
- Try adding shredded ham and cheese.
- Shredded cheese, mushroom and capsicum chopped altogether.
- Broccoli, finely chopped and shredded cheese.
- Omit the spinach if you don’t have it on hand or don’t like it. It’s delicious too!
- Diced bacon.
- Try adding your go to seasonings.
- Cheddar cheese.
Keen for other egg recipes or breakfast recipes? Try these faves:
Ingredients:
- 10 eggs
- 1/2 tsp salt
- 1/8th tsp pepper
- 1/2c a red capsicum, diced
- 1/2c cheese, shredded
- 1/4c baby spinach, diced
- 1 tsp melted butter
Instructions:
- Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Wash and dice capsicum in small pieces.
- Wash and roughly chop spinach.
- Grease each muffin hole with soft/melted butter and a paper towel or a pastry brush to coat well.
- Add eggs into the mixing bowl first and whisk well to incorporate.
- Add the remaining ingredients altogether into a mixing bowl and mix well with a wooden spoon.
- Afterwards, pour mixture into greased muffin tins.
- Place into preheated oven for 13 minutes, check the centre, if they spring back in the middle, they are cooked; however, if not, pop them back in for another couple of minutes and check again.
- Once cooked, let them cool for a couple of minutes and then pop them out and onto a cooling rack.
- Serve immediately or cool, then place into an airtight container in the fridge for up to three days.
Equipment needed:
- 12 hole muffin tray
- Mixing bowl
- Knife and chopping board
- Whisk or fork
- Wooden spoon
- Cooling Rack
Please leave a comment below to let us know what you thought of this recipe and any variations you made and how they turned out! We’d love to hear from you!
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Egg Muffins
- Total Time: 23 minutes
- Yield: 12 muffins 1x
Description
These muffins will be your go-to, easy to prep for the week ahead, breakfast meal or snack. They’re full of protein, to give you the energy you need to start the day off great. They’re delicious and healthy with a few sneaky veggies inside. Enjoy!
Ingredients
- 10 eggs
- 1/2 tsp salt
- 1/8th tsp pepper
- 1/2 cup red capsicum
- 1/2 cup cheese, shredded
- 1/4 cup baby spinach, diced
Instructions
- Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Wash and dice capsicum in small pieces.
- Wash and roughly chop spinach.
- Grease each muffin hole with soft/melted butter and some paper towel or a pastry brush to coat well.
- Add eggs into mixing bowl first and whisk well to incorporate.
- Add remaining ingredients into mixing bowl and mix well with a wooden spoon.
- Pour mixture into greased muffin tins.
- Place into preheated oven for 13 minutes, touch the center, if they spring back in the middle they are cooked however, if not pop them back in for another couple of minutes and check again.
- Once cooked, let them cool for a couple of minutes and then pop them out and onto a cooling rack.
- Serve immediately or cool, then place into an airtight container in the fridge for up to three days.
Notes
- Make sure to grease the muffin tin well so the muffins don’t stick to it.
- These store in the fridge for 3-4 days or freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
DELICIOUS! So quick and easy to make. Great for the kids lunch boxes.
Yes and so easy!