Egg Muffins, Two Ways

Egg muffins are served on a white plate.

These egg muffins are perfect for breakfast or snack. Change them up with different cheeses, vegetables, and seasonings.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 94kcal

Author Vered DeLeeuw

Ingredients

Avocado oil spray
6 large eggs
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
6 tablespoons parmesan grated
¼ cup scallions chopped, green part
¼ cup cherry tomatoes halved

Instructions

Preheat the oven to 375°F. Line six muffin pan cavities with silicone cups and spray them with oil.
In a large spouted measuring cup, whisk together the eggs, black pepper, garlic powder, and red pepper flakes. Using a rubber spatula, mix in the parmesan and scallions.
Fill the prepared muffin cups almost to the edge. The egg mixture is liquid, so I like to use a measuring cup with a spout when pouring.
Top the muffins with the sliced tomatoes, dividing them evenly.
Place the muffin pan on a large baking sheet to catch any spills. Bake until the muffins are set, puffed, and lightly browned, and a toothpick inserted in their center comes out clean, about 20-25 minutes.
Allow the muffins to cool in the pan for a couple of minutes until they are easier to handle, then release them from the silicone cups. Enjoy them immediately, or place them on a cooling rack for 10-15 more minutes before refrigerating them in an airtight container.

Video

Notes

Cheddar-Jalapeno Variation

6 large eggs
¼ teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup sharp cheddar, shredded
1 jalapeño, seeded and sliced (use gloves when handling jalapeños)

Whisk the eggs and spices in a measuring cup. Mix in the cheese with a rubber spatula. Transfer to the greased muffin cups. Place two jalapeño slices on top of each muffin. Bake in a preheated 400°F oven until cooked through, for about 20 minutes.

Helpful Tips

It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
I don't add salt to the tomato-scallion version because the Parmesan adds plenty. However, you can add a small amount of salt if you prefer (the nutritional information will obviously change).
The muffins puff up in the oven, then deflate when you take them out. This is normal and expected.
This recipe scales easily. You can double it to make 12 muffins. Keep them in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power or enjoy them cold.

Nutrition