Egg Muffins: The Perfect Brunch Solution

I’ll admit, breakfast isn’t usually my thing. More often than not, I end up having brunch because I’m slow to get moving in the mornings, preferring to savor my coffee before diving into anything substantial. That’s where these Egg Muffins come in—they’re the ideal brunch option! Naturally low-carb and packed with protein, they’re a healthy way to kickstart your day.

So, what exactly is an egg muffin? Think of it as a mini breakfast casserole, baked in a muffin tin. The beauty of these is that you can make them ahead of time, store them in the fridge, and reheat in the microwave when you’re ready to eat. You can even freeze them, though remember that freezing eggs can slightly change their texture. If that doesn’t bother you, stock up for the future!

Egg muffins are super flexible and can be customized to your liking. While plenty of recipes exist, you really don’t need one. Just follow a few simple guidelines and you can create a unique version. The number of muffins you end up with depends on the size of your muffin tin—six if you use a large tin or up to 24 if you go for a mini version. The possibilities are endless, and the best part? They’re easy to make!

Ingredients

Eggs: This is a no-brainer. You have to have eggs for egg muffins. Start with six beaten eggs. You can use more than six, but six eggs is a good place to start.

Meat: Sausage, bacon, Canadian bacon, ham, turkey, leftover meat from dinner, venison… chop it up and throw it in. Use about a cup of meat, or just eyeball it.

Cheese: The same as meat. There are so many choices to customize your egg muffin. Make sure it is shredded and use about a cup.

Vegetables: You can use any vegetable, but use at least 2. My go-to is usually finely chopped onion and green pepper, but you could use green onion, tomatoes, red pepper, squash, zucchini, garlic, asparagus, cilantro, fresh parsley, etc.

Salt and Pepper: Give the egg mixture a good dose of salt and pepper to your tastes.

Spice: Hot sauce, Buffalo sauce, sriracha, minced jalapeno, minced habanero, ground cumin, Italian seasoning, basil (dried or fresh) or whatever you like to give it some extra flavor.

Preparation

1. Combine whatever ingredients you are using into your beaten eggs. Mix well.
2. Spray the muffin tin with cooking spray.
3. Fill the muffin tins 3/4 full with the egg mixture.
4. Bake in the oven for about 20 minutes until set. The eggs will appear dry on the top, but you can also test it with a toothpick or skewer. If the toothpick comes out clean, they are done. If not, bake for another 5 minutes and check again.
5. Remove the eggs from the muffin cup to a plate. While baking, they will most likely spill over the muffin cup. Run a knife around the edge of the muffin cup to loosen them.
6. Cool slightly before removing it from the muffin tin. Store in a container in the refrigerator or freezer.

If you like this recipe, you may also like the following recipes:

Basic Breakfast Casserole

Breakfast Quiche

Chile Rellenos Casserole