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Egg muffins are served on a white plate.
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Easy Egg Muffins (Breakfast or Snack)

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 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.
    A muffin pan with silicone molds.
  • 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.
    Mixing eggs and spices.
  • 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.
    Pouring the egg mixture into the pan.
  • Top the muffins with the sliced tomatoes, dividing them evenly.
    Adding tomatoes to the egg muffins.
  • 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.
    Placing the egg muffins in the oven.
  • 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.
    The egg muffins emerge puffy from the oven.

Video

Notes

  • 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 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.
  • You can experiment with different seasonings and cheeses. I've made these muffins with shredded sharp cheddar and seeded sliced jalapenos. I've also made them with crumbled feta, dried oregano, and black olives or sun-dried tomatoes. Both versions were delicious. Another tasty addition is cooked and crumbled bacon.
  • 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

Serving: 1muffin | Calories: 94kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Sodium: 153mg