Easy Homemade Egg Muffins Recipe

This post may contain affiliate links and I earn a small commission from qualifying purchases. For more information please read my disclosure policy.

Easy Homemade Egg Muffins Recipe

Hello Amazing readers! On my blog, I talk about the triumphs and pitfalls of trying to live a healthy lifestyle. Sometimes I succeed and sometimes I slip, but, as I always say, life would be boring without a few missteps here and there.

So, let’s dive in, shall we?

Today, I’m going to discuss a topic of utter importance to the healthy living community: Egg Muffins.

The Next Big Thing

Some of you might be asking yourselves, “Just what are egg muffins? Are they like Egg McMuffins? Are they a mixture of eggs and muffins?” Though they’ve been around for a while, they’ve recently made a bit of a comeback, popping up in magazines and all over the blogosphere.

To those of you who are unfamiliar with this adorable, portable, protein-packed snack, allow me to introduce you to the Egg Muffin.

Essentially, these delicious, easy-to-bake treats are merely, eggs (or Egg Substitute), mixed with a bit of milk, flavored with toppings of your choice and baked in muffin pans for about 30 minutes. The process is so simple, but the result is oh-so-special. And the greatest part is that you can personalize them to different tastebuds and dietary requirements. You can test out Wacky Food combos (my favorite) on a couple of them without ruining the whole batch. It’s a dream come true!

Easy Egg Muffins Recipe

 

My  Quick and Simple Egg Muffin How-To (may vary with real eggs)

(Makes 12 muffins)

Preheat oven to 350 degrees

Also Read:  Easy Chilaquiles Rojos Recipe (Homemade)

Mix 1 carton Egg Substitute with ¼ cup of skim milk and portion into as many containers as you would like flavor of muffins (I generally go with four)

Throw your chosen topping combos into each of the four containers (see below for suggestions)

 

Pour carefully into muffin tins, which have been sprayed with PAM (be careful not to load too many toppings into one muffin or your beloved egg muffins will fall apart)

Bake for 25-30 minutes, until muffins look slightly brown and have risen to the top.

Allow muffins to cool, remove from tins and try to stop yourself from eating the whole batch.

5 from 1 reviews
Easy Homemade Egg Muffins Recipe
 
Ingredients
  • eggs (or Egg Substitute),
  • mixed with a bit of milk,
  • flavored with toppings of your choice
Instructions
  1. Preheat oven to 350 degrees
  2. Mix 1 carton Egg Substitute with ¼ cup of skim milk and portion into as many containers as you would like flavor of muffins (I generally go with four)
  3. Throw your chosen topping combos into each of the four containers (see below for suggestions)
  4. Pour carefully into muffin tins, which have been sprayed with PAM (be careful not to load too many toppings into one muffin or your beloved egg muffins will fall apart)
  5. Bake for 25-30 minutes, until muffins look slightly brown and have risen to the top.
  6. Allow muffins to cool, remove from tins and try to stop yourself from eating the whole batch.
 

Flavor Options – Get a Little Wacky!

The best part of Egg Muffins is that you can make them as normal or as “eclectic” as you’d like! Over on my blog, one of my favorite topics of discussion is Wacky Food Combos – putting foods together that no one would expect or necessarily agree with (hey ya gotta take risks in a Sometimes Healthy world). Egg Muffins are the perfect “vehicle” to play with some Wacky Food Combos:

Also Read:  Sweet & Spicy Lettuce Wraps Recipe

Here is my NEW FAVE Wacky Egg Muffin Combo:

Firecracker Egg Muffins: A must-have for your next 4th of July breakfast

 

Wacky Ingredients: Beets, cream cheese, golden raisins, and blueberries (don’t diss it ‘til ya try it!)

 

Other Fun Flavor Ideas:

  • Mexicali: grilled chicken, shredded cheddar and mozzarella cheese, black beans, green peppers, 1 tbsp of taco seasoning
  • Denver: shredded honey ham, onion, mushrooms, green/red peppers
  • Italian: generous portion of shredded cheddar and mozzarella cheese, 2 tbsp pizza sauce, chopped tomatoes
  • Hawaiian: shredded honey ham, mozzarella cheese, pineapple, chopped tomatoes
  • Buffalo Tofu: Frank’s sauce, tofu, cheese (keep the tofu light or they’ll fall apart)

Egg Muffins are not only easy to make, but they’re portable, and they even taste great cold – they’re the perfect on-the-go snack or bring-to-work lunch!

So whether, you’ve heard of Egg Muffins or not, I hope this post has inspired all of you to get out there and have some fun with your food creations! Can’t wait to see what y’all come up with!

Leave a Reply

Your email address will not be published. Required fields are marked *