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Egg Muffins Recipe

Egg muffins are quick, fun, and easy to bake! You can make them for breakfast, pack them in your kids' lunch, or have them as a snack in between meals. Eat them slightly cooled and serve them with a slice of toast and a healthy tropical smoothie.
Prep Time6 mins
Cook Time41 mins
Inactive time3 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: Egg Muffin, Egg Muffins Recipe, How to Make Egg Muffins Recipe
Servings: 4 servings
Calories: 414kcal
Author: Luna Regina

Ingredients

  • 1/2 tbsp olive oil
  • 6 oz onion chopped
  • 16 oz potatoes peeled
  • 8 oz baby spinach coarsely chopped
  • 4 large eggs
  • 5 egg whites
  • 1/8 cup heavy cream
  • 1/8 cup milk
  • 1.5 oz cheddar cheese grated
  • 1 oz raw cured bacon chopped
  • 4 oz tomatoes chopped
  • 2 tbsp Heinz ketchup
  • 2 leaves fresh basil roughly chopped
  • 3.6 oz white bread 4 slices

Instructions

  • Preheat oven to 375°F and line a 16 count muffin tin with parchment paper or silicone muffin liners.
  • Place a large, non-stick pan over medium to high heat and heat the olive oil for 30 seconds. Add chopped onions and sauté for 4 minutes until brown.
  • Meanwhile, grate potatoes using the large side of a grater. Use your hands to squeeze as much water as you can from the potatoes, then add the potatoes to the pan of onions. Cook them for 14 minutes until brown and transfer from the pan into a bowl. Leave to cool for 5 minutes.
  • In the same pan, add spinach and cook at high heat for 2 minutes until the leaves are tender. Remove from heat and leave to cool for 3 minutes.
  • In a jug, add the eggs, egg whites, cream, milk, and half the cheese, and mix until well combined.
  • Assemble the egg muffins by layering the cooked onions and potatoes, spinach, tomatoes, and bacon into the 16 lined muffin holes/tassie cups. Then, pour the egg mixture making sure each cup is ¾ full. Use a chopstick or knife to poke into each cup and evenly distribute the egg mixture. Sprinkle the remaining cheese on top and add basil.
  • Bake at 375°F for 20 minutes until the muffins are browned and puffed. Allow the egg muffins to cool for 5 minutes before popping out. Serve with toast and a tropical smoothie.

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 45g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 539mg | Potassium: 1103mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5673IU | Vitamin C: 45mg | Calcium: 211mg | Iron: 8mg