Egg Muffins: A Versatile Breakfast Classic

Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 35 minutes (baking) + 10 minutes (resting)

• Total Time: 1 hour

• Servings: 12 muffins

Ingredients (Serves 12)

• Cooking Spray: For greasing muffin tin (e.g., nonstick avocado oil spray)

• Dairy & Protein: 10 large eggs (room temperature, for silky texture), ¼ cup whole milk (or dairy-free alternative like oat milk)

• Seasonings: ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Kosher salt (adjust to taste), ¼–½ teaspoon freshly ground black pepper

• Vegetables & Meats: 1 cup (4 oz) shredded sharp Cheddar cheese, 1 packed cup (2.5 oz) baby spinach (finely chopped), ½ cup cooked bacon (5 slices, diced), ½ cup finely chopped cherry tomatoes (or red bell pepper, for color variety), ⅓ cup crumbled feta cheese, ¼ cup chopped scallions (white + green parts separated for depth)

Detailed Preparation Steps

Step 1: Preheat & Prep Muffin Tin

Preheat oven to 350°F (175°C). Generously coat a standard 12-cup muffin tin with nonstick spray—ensure all cup wells are evenly lubricated to prevent sticking. For stubborn release, lightly grease the tin with butter or shortening first (a pro tip to avoid ingredients sticking post-baking).

Step 2: Distribute Dry Ingredients

In a medium bowl, combine shredded Cheddar, chopped spinach, diced bacon, tomatoes/bell pepper, crumbled feta, and scallions. Mix gently to blend flavors. Divide this mixture evenly into the 12 muffin cups, filling each approximately ¼ cup. This step ensures balanced flavor distribution and prevents "empty" cups during baking.

Step 3: Prepare Egg Base

Crack 10 eggs into a large measuring cup or mixing bowl. Whisk until fully smooth (avoid over-whisking to preserve air for fluffiness). Add milk, garlic powder, onion powder, salt, and pepper. Whisk again to incorporate seasonings, resulting in a uniform egg base.

Step 4: Fill & Even Out Mixture

Pour the egg mixture into each muffin cup, filling to ¾ full (this allows space for puffing). Use a small spoon to gently stir the mixture in each cup, ensuring that dry ingredients are submerged and evenly distributed. This prevents ingredients from clumping at the bottom and ensures consistent texture.

Step 5: Steam-Baked Perfection (Pro Tip!)

Place the muffin tin on a rimmed baking sheet. Add ¼ inch of hot water to the rimmed sheet (this creates a steam bath). This technique, recommended by home bakers, steams the muffins from below, yielding moist, fluffier results. Bake for 22–25 minutes, until the tops are puffed, set, and lightly golden.

Step 6: Rest & Release

Remove the tin from the oven and let muffins rest for 10 minutes to stabilize. For easy removal, run a thin knife around the edges of each cup, then invert onto a wire rack to cool completely.

Step 7: Storage & Meal Prep

Short-Term: Cool completely, then store in an airtight container in the refrigerator for up to 2 days.

Long-Term (Freezing):

1. Cool muffins, remove from tin, and place on a parchment-lined sheet tray in the freezer for 1 hour (to lock in shape).

2. Transfer frozen muffins to a freezer-safe bag or container. Freeze for up to 1 month.

Reheating:

• From refrigeration: Bake covered at 350°F for 10 minutes.

• From frozen: Microwave 45–60 seconds (or bake at 350°F for 15 minutes).

Variations & Pro Tips

• Substitute Proteins: Swap bacon for ham, Turkey, or ¼ cup cottage cheese (blended for creaminess, adding ~12g protein per muffin).

• Grease-Free Release: Line tins with silicone muffin cups to eliminate the need for spray/butter.

• Vegetable Swaps: Replace tomatoes with roasted zucchini, or add sautéed mushrooms for umami richness.

• Freeze for Meal Prep: Individual freezing ensures no clumping—ideal for 1-week breakfast planning.

Community Insights (From User Feedback)

• Q: Can these last 1 week?

A: Yes! Freeze individual muffins, then reheat 30–45 seconds in the microwave.

• Q: How to prevent drying?

A: The steam bath (water in the rimmed tray) and 10-minute rest post-baking lock in moisture.

• Q: Add-ons?

A: Blend ½ cup ricotta with eggs for creaminess, or use shredded Parmesan instead of feta.

Enjoy this adaptable, protein-packed breakfast—perfect for meal prep, grab-and-go mornings, or lazy brunch days!