When it comes to breakfast options, nothing beats a warm, homemade meal that's both healthy and filling. And that's exactly what you get with egg muffins! These little wonders are not only packed with protein, but they're also incredibly versatile, meaning you can customize them to fit your taste preferences. In no time at all, you'll have a batch of savory muffins that are as convenient as they are tasty.
Egg Muffins
Egg Muffins
2
10 minutes
15 minutes
Breakfast
level 1
When it comes to breakfast options, nothing beats a warm, homemade meal that's both healthy and filling. And that's exactly what you get with egg muffins! These little wonders are not only packed with protein, but they're also incredibly versatile, meaning you can customize them to fit your taste preferences. In no time at all, you'll have a batch of savory muffins that are as convenient as they are tasty.
Ingredients
- 6 free-range organic eggs
- ½ tbsp garlic powder
- 1 tbsp dried basil
- ¼ tsp Himalayan pink salt
- 1 cup level appropriate veggies, chopped*
Directions
Pre-heat oven to 375°. Line muffin pan with cupcake liners
Whisk eggs together with garlic powder, basil, salt, and pepper.
Distribute veggies evenly between the liners and fill with egg batter
Bake for 10-15 minutes until the egg muffins are slightly spongy
Serve with salt & pepper
18 comments
Another site said use parchment paper muffin tins
Charlene I just did it and it made 6 regular muffins. I tried without liner and my pans have a bad residue in it. Next batch I’ll use liners or may try a little olive oil first.
How many muffins is the recipe intended to make and how many is a serving?
Like prior comment, I also don’t use the liner. I tried to remove from pan quickly. This is a must bake and must try recipe! It’s super tasty! If you like basil, skip dried and opt for fresh. Yum!
This is awesome! I make these in my egg bite maker to make it evenly cooked without cupcake liners. I then make 2 dozen and freeze them as needed!