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Egg Muffins Breakfast Varieties with Cheese, Vegetables, and Protein Recipe

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4.8 from 672 reviews

Egg Muffins are a versatile, protein-packed breakfast or snack option featuring fluffy baked eggs combined with various mix-ins like vegetables, cheese, meats, and seasonings. These muffins are baked in a muffin tin for easy portion control and convenient grab-and-go meals, customizable to your favorite flavors ranging from classic broccoli and cheddar to spicy buffalo chicken or savory ham and cheese.

Ingredients

Scale

Base Ingredients

  • 10 large eggs
  • 1 – 1 1/2 teaspoons sea salt, or to taste
  • 1/4 – 1/2 teaspoon black pepper, or to taste

Broccoli and Cheddar

  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups broccoli, steamed and chopped (or frozen and thawed)
  • 2/3 cup grated cheddar cheese, plus more for topping

Buffalo Chicken

  • 1/2 teaspoon garlic powder
  • 1/3 cup Buffalo Sauce (e.g., Frank’s)
  • 1/3 cup chopped green onions
  • 1 cup chopped cooked (or rotisserie) chicken

Ham and Cheddar

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried mustard or Dijon Mustard (optional)
  • 2/3 cup grated cheddar cheese (plus more for topping)
  • 3/4 cup chopped cooked or deli ham

Kimchi

  • 1/2 teaspoon toasted sesame oil
  • 1/3 cup finely chopped kimchi
  • 1/4 cup diced red peppers
  • 1/3 cup crumbled cooked bacon (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Jalapeño Popper

  • 3–4 jalapeño peppers (de-seeded and chopped, plus round slices for topping if desired)
  • 1/3 cup softened cream cheese
  • 1/2 cup grated cheddar cheese
  • 1/3 cup cooked crumbled bacon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Mushroom, Green Pepper and Spinach

  • 1/2 teaspoon garlic powder
  • 3/4 cup chopped spinach
  • 1/2 cup chopped mushrooms (white button or cremini)
  • 1/4 cup diced red peppers (green pepper implied)

Spinach and Cheese

  • 3 strips cooked and crumbled bacon (use Whole30 compliant bacon as needed)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 2 cups chopped spinach
  • 1 1/2 cups grated Parmesan cheese, plus more for topping

Sun-Dried Tomato, Parmesan and Spinach

  • 1/3 – 1/2 cup sun dried tomatoes (soaked in warm water until tender and chopped)
  • 3/4 cup chopped spinach
  • 1/4 cup loosely packed chopped fresh basil
  • 1 cup grated Parmesan cheese (plus more for topping)
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning

Tomato and Spinach

  • 1 cup diced ripe tomatoes
  • 1 cup chopped spinach
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning
  • Optional: additional 3/4 cup grated Parmesan cheese if not Paleo/Whole30 or dairy-free

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a 12-count muffin pan by lining it with silicone liners or coating it well with non-stick cooking spray to prevent sticking.
  2. Prepare Egg Base: In a large mixing bowl or a 4-cup measuring cup, crack in the eggs and whisk thoroughly with sea salt and black pepper to taste. This will be the base for all variations.
  3. Customize Flavors and Mix-ins: Depending on your chosen muffin variety, whisk in the appropriate seasonings and ingredients as directed. For example, add dried thyme, garlic powder, broccoli, and cheddar for the Broccoli and Cheddar version; or buffalo sauce, garlic powder, and chopped green onions for Buffalo Chicken.
  4. Fill Muffin Cups: Evenly divide the egg mixture into the muffin tins, filling each cup about two-thirds full to allow space for rising during baking.
  5. Add Toppings (Optional): For extra flavor and presentation, sprinkle additional cheese, vegetables, or meats on top of each muffin before baking as desired.
  6. Bake: Place the muffin pan in the preheated oven and bake for 12-17 minutes, or until the egg muffins are set and slightly golden. The exact bake time depends on the mix-ins; standard varieties take about 12-15 minutes, and those with cream cheese or thicker fillings may require up to 17 minutes.
  7. Cool and Serve: Remove from oven and let the muffins cool for a few minutes before removing from the pan. Serve warm or store in the refrigerator for quick breakfast or snacks throughout the week.

Notes

  • You can customize these egg muffins endlessly by adding your favorite vegetables, spices, and proteins.
  • Using silicone liners or greasing the pan well ensures easy muffin removal and less mess.
  • If using frozen vegetables, thaw and drain excess moisture to avoid soggy muffins.
  • Buffalo Chicken muffins pair well with an extra drizzle of buffalo sauce or ranch dressing.
  • For a dairy-free version, omit cheese or substitute with dairy-free alternatives.
  • These muffins store well in the refrigerator for up to 4 days and freeze beautifully for longer storage.
  • Ensure jalapeños are de-seeded for less heat, or leave seeds in for extra spice.
  • The total bake time may vary slightly depending on oven calibration and ingredient moisture content.

Keywords: egg muffins, breakfast muffins, baked eggs, protein muffins, make ahead breakfast, low carb breakfast, healthy egg recipe

Find it online: https://amayaharis.com/egg-muffins-breakfast-varieties-with-cheese-vegetables-and-protein-recipe/