Easy Egg Muffins
Updated: Feb 26
Written by: Natalie Faella, MS, RDN, LDN | February 11, 2022
It was Pete who had the idea to start making egg muffins as an easy grab-and-go during the work week. (It was me who executed this idea). But I am so glad he did because I hadn't made these in years and forgot how quick, easy, and satisfying they are!
And they pack a nutritional punch - protein, calcium, plus other vitamins, minerals and antioxidants with the veggies.
Another bonus: you can keep them for up to a week in the fridge, so they're great to make on a Sunday or Monday and have for an easy breakfast or snack the rest of the week. Just store them in a ziplock bag or Tupperware and warm them up on a plate in the microwave for about 20-30 seconds and enjoy! (They also last up to 3 months in the freezer. Note: it helps to wrap the frozen ones in a paper towel when warming up).
I made "his and hers" this week (meaning mine had some of my favorite, but not Pete's favorite ingredients, like feta. And his had some of his but not my favorite, like bacon).
So I made half of the egg muffins with mushrooms, scallion & feta for me, and half with red pepper, red onion, scallion, bacon & cheddar for Pete.
The beauty of these egg muffins is you can really make any kind you want. Maybe you just want bacon and cheddar, maybe broccoli and cheddar, maybe you want to use up all the vegetables and cheese in your fridge - it's up to you! It helps to finely chop your ingredients and season and sauté whatever veggies you choose.
If you want to make a batch that is 1/2 of "mine" and 1/2 of "Pete's" the recipe is below :)
Note: I made these a couple of weeks ago and added milk when whisking the 12 eggs. This time I didn't and liked them better. I also had forgotten salt and pepper last time so that could've been part of it... anyways, that is why I wrote milk as optional!
1 Red Bell Pepper
6-8oz Mushrooms (I used about 3/4 of an 8oz package but had room for more mushrooms!)
1/3 Red Onion
4-6 Strips Bacon (or prosciutto)
Your Favorite Shredded Cheese - I used this Monterey Jack & Cheddar Shredded Cheese from Whole Foods
Salt & Pepper
Optional: splashes of milk to scramble eggs (I've made it both ways and personally prefer without milk).
Preheat oven to 350°F. Grease a 12-cup muffin pan (I just use some canola oil spray)
Finely chop the pepper, scallions, mushrooms, and onion. Keep the chopped dark green scallion tops separate.
Cook bacon until your desired level of crispiness is achieved. Let cool before finely chopping. (I discarded the fatty pieces and just included the chopped crispy meat in these egg bakes).
Using the same pan with bacon grease for added flavor or another clean pan, sauté the chopped bell pepper, onion, and white & light green parts of the scallion (keeping the dark green tops for later). Add salt and pepper to taste. When the bell pepper is soft and onions translucent, transfer to a small bowl.
Next, sauté your chopped mushrooms adding salt and pepper to taste. When mushrooms are soft, dark, and smooth transfer to a small bowl.
Time to prep the eggs: In a large bowl, crack and whisk together the 12 eggs. Add salt and pepper to your liking to the egg mixture. (Tip: see picture below - first crack your egg in a small separate bowl to check that it's good then add to the larger bowl of eggs. It would be a shame if you had cracked 11 eggs and then the 12th one you plopped in was rotten, and now you have to throw out the entire bowl of eggs).
Get your greased muffin pan and using a ladle, pour the egg mixture in filling each cup about 1/2 way. See picture below.
Time to add the fillings! Evenly distribute your toppings into the muffin cups: add the peppers & onions and chopped bacon to 6 cups, and the mushrooms to the other 6. (Option to save a little bacon to garnish)
In the pepper, onion & bacon cups, add your shredded cheese. I used at least 2 spoonfuls in each cup. And add a spoonful (or however much you prefer) of feta in each of your mushroom cups.
Use your spoon to gently stir each muffin cup so the fillings are submerged. Add your chopped dark green scallion tops to each cup. (You don't have to stir these in - makes them a little more visually appealing when cooked!)
Bake for 20-25 minutes. (Took 25 in my oven to start getting golden around the edges). Let cool for about 5 minutes before transferring to cooling wrack or your plate!
Option to garnish with extra bacon bits and feta.
Check out the process below! And subscribe to stay tuned for more easy recipes, newsletters, and updates here!
One more just because I find veggies to be so pretty : )
Helpful tip! Crack eggs individually in separate bowl first before adding to the large bowl.
Fill muffin cups about 1/2 way with the 12 whisked eggs:
Can you spot the upside down scallion heart?