In this recipe for egg muffin, you will learn how to make the most delicious egg muffins in many ways.
So, egg muffins are cute mini frittatas that are yummy and filling. They are very versatile because you can make them with different vegetables and protein.
Even more, they are perfect for a low-carb, Keto or Paleo diet. Above all, they are generally healthy, especially when you skip the cheese in it.
How To Make Egg Muffin
How to make egg muffin is as simple as it gets. Start first by breaking eggs into a large measuring cup or bowl. Add some salt and pepper to the eggs and then whisk them until they’re light and frothy.
So, this will form a simple egg base and then you can add a variety of vegetables, meats, cheese herbs and spices to jazz them up.
I highly recommend you use a measuring cup in this recipe for egg muffin. Because it is quite easy to pour the egg mixture into the muffin cups or pan without spilling or making a mess.
Egg muffin For Breakfast
You guys are going to love this egg muffin for breakfast recipe. First of all, start by preheating your oven. And then chop your bacon into small pieces. After that, saute it in a large nonstick skillet or sauce pan over a medium-high heat.
let it cook until it’ is browned and crisp, then transfer the bacon to a plate and reduce any excess oil from the bacon, leaving just the quantity you need in the sauce pan or in the skillet you are using.
Add chopped onion and saute it for about 2 to 3 minutes or until it has softened and translucent. After that, add diced potatoes to the pan, saute it for about 8 to 10 minutes or until they are well cooked through then take them off the heat.
Next, you want to whisk some eggs, fresh milk, salt and pepper. Now add the Potatoes, roughly chopped fresh spinach and some grated cheddar. After that, grease or line the muffin cups with baking liners.
Pour the egg mixture evenly into the cups, then top them with your crispy bacon and some cheese. Then bake at 375 degrees Fahrenheit for 15 to 20 minutes or until they are puffed and lightly browned.
After they are cooked, take them out of the oven and let them cool down for a few minutes. Finally you have your delicious, moist and fluffy egg muffin for breakfast. Most importantly, they and completely loaded with spinach, potatoes, bacon and cheese.
This the egg muffin for breakfast meal is family-friendly. easy and quick to make. Even more, you can add some chili for heat, green peas, paprika or any other ingredients of choice.
Egg Muffin With Sausage
So if you like to know how to make egg muffin with sausage, here we go. First break the eggs into a bowl or measuring cups. Then add some fresh milk into the bowl, whisk it very well until the eggs and milk are well combined.
Now slice the sausages into bite sizes, fry it for a few minutes with some vegetable oil. After that, let it cool down to room temperature. And then add it into the whisked eggs and milk and give it a quick stir.
Furthermore, you want to add a little bit of salt and pepper into the mixture and mix properly. After that, pour the mixture bit by bit into your egg muffin cups or muffin pan.
After that, sprinkle some shredded cheese on each of the filled cups one at a time. Above all, this cheese gives the egg muffins lot of flavour and aroma even as they cook.
Even more, the cheese are going to melt into the eggs as they cook. Certainly, this gives it a nice texture and good mouthfeel.
Bake them in a preheated oven for 20 to 25 minutes at 350 degrees Fahrinhiet. Once they are cooked and turned slightly brown. Bring out the delicious egg muffin with sausage and dig in.
Most importantly, you can have this egg muffin with sausage for breakfast, lunch or dinner if you are like me hehe.
Recipe For Egg Muffin
So here is my favorite recipe for egg muffin any day. I love this recipe so much for a number of seasons. First of all, this recipe for egg muffin is very versatile. Because you can swap in and out of the ingredients and you have something for everyone in the family.
Even more, This recipe is delicious, healthy and you can have it warm or cold. Also, you can have it for lunch, breakfast, dinner or as a snacks. Above all, you can store up this egg muffin in the fridge for about 5 to 7 days.
Certainly, you want to scale up or scale down the recipe to match your family needs or storage need. Without wasting much of your time, let us dive in into the ingredients
- Eggs 6 large size
- Fresh milk 1/4 cup
- Grated parmesan cheese 1/4 cup
- Salt 1/4 teaspoon
- pepper 1/4 teaspoon
- Shredded Cheese 1 cup
- Green Onion 2 stalks
- Bacon Stripes 3 stripes
- Slice the green onions into tiny pieces and set them aside. Put on the oven to get it Preheated at 375 degrees Fahrinhiet
- Cut the bacon into bites sizes, sauté them in a pan for 5 to 8 minutes or till they are fully cooked and a bit crisp. After that, set them aside to cool down to room temperature
- Break the eggs into a measuring cup. after that, add the grated cheese, milk, salt and pepper. Then whisk them well until all ingredients are combined
- After that, grease the muffin cups or pan with generous amount of butter. This is important to avoid the egg muffins from getting stocked in the pan
- Now is time to build in the flavours into the cup. Start with adding the cheese at the base of the muffin pans one at a time
- Next, add the sautéed bacon, and the green onions respectively
- And then, gradually pour the whisked egg mixture into the egg pan one after the other. Also, leave some space above the pan to accommodate the mixture when it raise in the oven
- After baking, bring them out and loosen the edge of the egg muffins in the pan with a silicon spatula. Now bring them out and enjoy your meal
Make the best recipe for egg muffin with eggs, vegetables and protein of choice. For a more healthy egg muffin, you want to skip cheese and stick to vegies. Use vegetables such as broccoli, spinach and so on.