Description
Start your day with these easy, protein-packed Muffin Tin Eggs, perfect for breakfast sandwiches. This simple, versatile recipe allows you to bake a batch of perfectly portioned eggs, ideal for meal prep or busy mornings. Customize with your favorite veggies, meats, and cheeses for endless flavor combinations!
Ingredients
Scale
- 6–12 large eggs (adjust based on servings)
- Salt and pepper, to taste
- 2 tbsp milk or cream (optional, for creamier eggs)
- ½ cup chopped vegetables (spinach, bell peppers, onions) – optional
- ½ cup shredded cheese (cheddar, feta, mozzarella, etc.) – optional
- ¼ cup cooked bacon or sausage, crumbled – optional
Optional Add-Ins:
- Fresh herbs (parsley, chives, basil)
- Spices (paprika, garlic powder, chili flakes)
- Healthy fats (a drizzle of olive oil or avocado slices)
Instructions
- Preheat your oven to 350°F (175°C).
- Generously grease a muffin tin with non-stick spray, oil, or butter.
- For Whole Eggs: Crack one egg into each muffin cup.
For Scrambled Style: Whisk eggs with milk, salt, and pepper, then pour evenly into the cups. - Add your desired fillings—veggies, cheese, and cooked meats—into each cup.
- Season with salt, pepper, and any additional spices.
- Bake for 12-15 minutes, or until the eggs are set to your liking.
- Allow to cool slightly before using a spatula or knife to gently release the eggs from the tin.
Notes
- Use silicone muffin liners for easy cleanup.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months; reheat in the microwave with a damp paper towel.
- Customize with your favorite ingredients for endless flavor variations.
This recipe is a game-changer for meal prep and busy mornings—simple, customizable, and delicious!
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast
- Cuisine: Cuisine: American
Nutrition
- Calories: 90 (varies with add-ins)
- Fat: 6g
- Carbohydrates: 1g
- Protein: 7g