Breakfast Egg Muffins

Breakfast Egg Muffins are a perfect way to kick-start your morning with a nutritious and delicious meal that’s packed with protein and vegetables. These muffins are ideal for meal prepping, providing a quick grab-and-go option during the busy mornings. Filled with the rich flavors of Gruyere cheese, crispy bacon, and finely chopped broccoli, these egg muffins are not only tasty but also offer a balanced meal in every bite. Whether you need a hearty breakfast, a snack, or a light lunch, these muffins cater to all your needs.

These egg muffins are highly customizable, allowing you to add your favorite vegetables, meats, or cheeses. Plus, they’re easy to make, requiring minimal ingredients and effort, making them perfect for anyone looking for a quick, wholesome option. Not only are they perfect for those busy mornings, but they can also be made ahead of time and stored for later, ensuring you always have a healthy meal on hand when you need it most.

Packed with wholesome ingredients like eggs, cheese, and broccoli, these Breakfast Egg Muffins are a great way to start the day on a nutritious note. They’re low in carbs and high in protein, making them an ideal choice for anyone following a low-carb or keto diet.

Why You’ll Love This Recipe

Breakfast Egg Muffins are easy to make, filling, and versatile. The flavor combination of savory eggs, Gruyere cheese, crispy bacon, and nutritious broccoli is simply unbeatable. They’re also incredibly convenient – you can make a batch in advance, store them in the fridge or freezer, and reheat them as needed for a quick, satisfying breakfast or snack. They’re portable, making them perfect for busy mornings when you need a meal you can take with you. Plus, the ability to customize these muffins with your favorite ingredients ensures that you can always make them to your taste.

Ingredients

• 10 large eggs
• 1/4 cup whole milk
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 3/4 cup shredded Gruyere cheese
• 5 slices cooked bacon, diced small
• 1 1/4 cups cooked finely chopped broccoli
• 1/4 cup grated Parmesan cheese

Variations

• Vegetarian: Omit the bacon and replace it with sautéed mushrooms, diced peppers, or spinach for a vegetarian version of these egg muffins.
• Cheese Options: You can use other cheeses like cheddar, mozzarella, or feta in place of Gruyere for a different flavor profile.
• Add More Veggies: Feel free to add other vegetables like bell peppers, zucchini, or onions to suit your taste.
• Spicy: For a bit of heat, add a pinch of red pepper flakes or some chopped jalapeños to the mixture.
• Meat Variations: Swap the bacon for cooked sausage, turkey bacon, or diced ham for a different flavor.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners to prevent sticking.

Step 2: Whisk the Eggs

In a large bowl, whisk together the eggs, whole milk, kosher salt, black pepper, garlic powder, and ground mustard until well combined.

Step 3: Add the Fillings

Stir in the shredded Gruyere cheese, diced cooked bacon, finely chopped broccoli, and grated Parmesan cheese. Mix until all ingredients are evenly distributed.

Step 4: Fill the Muffin Tin

Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full. Be sure not to overfill, as the muffins will rise while baking.

Step 5: Bake the Muffins

Place the muffin tin in the oven and bake for 20-25 minutes, or until the eggs are set and the tops are golden brown. A toothpick inserted into the center of the muffins should come out clean when they are done.

Step 6: Cool and Serve

Let the egg muffins cool in the pan for a few minutes before removing them. Serve warm, or store for later use.

Tips for Making the Recipe

• Even Cooking: To ensure even cooking, make sure to chop the vegetables and bacon into small, uniform pieces.
• Don’t Overfill: Be careful not to overfill the muffin cups, as the egg mixture will rise during baking and could spill over.
• Customize: Feel free to adjust the ingredients based on your preferences. You can swap out the bacon, change the veggies, or experiment with different cheeses.
• Check Doneness: Oven temperatures can vary, so check the egg muffins at the 20-minute mark to make sure they’re fully cooked.
• Allow to Cool: Let the muffins cool slightly before removing them from the pan to prevent them from falling apart.

How to Serve

These Breakfast Egg Muffins can be served on their own or paired with a side of fruit, yogurt, or avocado for a more filling breakfast. You can enjoy them warm out of the oven, or store them in the fridge and reheat them later for a quick snack or meal. For extra flavor, serve them with a dollop of hot sauce or a sprinkle of fresh herbs.

Make Ahead and Storage

Storing Leftovers

Store any leftover egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or oven until warmed through.

Freezing

To freeze, allow the muffins to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Transfer the frozen muffins to a zip-top bag or airtight container and freeze for up to 2 months. Reheat them in the microwave or oven when you’re ready to enjoy.

Reheating

To reheat, microwave the muffins for 20-30 seconds, or place them in a 350°F (175°C) oven for about 10 minutes until heated through.

FAQs

1. Can I use egg whites instead of whole eggs?

Yes, you can use egg whites instead of whole eggs for a lower-fat version of these muffins, though the texture may be slightly different.

2. Can I make these muffins ahead of time?

Yes, these muffins are perfect for meal prep. You can make them ahead of time and store them in the refrigerator for up to 4 days, or freeze them for up to 2 months.

3. Can I use frozen broccoli?

Yes, you can use frozen broccoli, but make sure to thaw and drain it well before adding it to the muffin mixture to avoid excess moisture.

4. Can I omit the milk?

You can omit the milk if you prefer, but it helps make the muffins tender and light. You could substitute with a non-dairy milk if desired.

5. How can I make these egg muffins dairy-free?

To make these muffins dairy-free, use dairy-free cheese alternatives and substitute the milk with almond or oat milk.

6. Can I add more vegetables to the muffins?

Yes, feel free to add other vegetables like bell peppers, spinach, or onions. Just make sure to finely chop them so they cook evenly.

7. Can I make these muffins without bacon?

Yes, you can omit the bacon or substitute it with cooked sausage, turkey bacon, or diced ham for a different flavor.

8. How do I know when the egg muffins are done?

The muffins are done when the eggs are set and no longer runny. A toothpick inserted into the center should come out clean.

9. Can I use a mini muffin tin?

Yes, you can use a mini muffin tin for smaller portions. Just reduce the baking time to 10-12 minutes.

10. Can I freeze these egg muffins?

Yes, these muffins freeze well. Once cooled, store them in an airtight container or freezer bag for up to 2 months. Reheat as needed.

Conclusion

Breakfast Egg Muffins are an easy, delicious, and versatile option for busy mornings. Packed with protein and vegetables, they offer a balanced meal that’s satisfying and nutritious. Whether you’re preparing breakfast for the whole family or meal prepping for the week, these egg muffins are a great choice. Customize them with your favorite ingredients, store extras for later, and enjoy them warm or cold for a quick and tasty meal. With their convenience and flavor, these muffins are sure to become a staple in your breakfast rotation.

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