Delicious meal prep breakfast
Egg muffins are a simple recipe for a delicious baked breakfast. They can be made ahead of time, stored in the refrigerator or freezer, and reheated with ease. They can be prepared without flour or bread, but we added a little bread for texture and that extra finishing touch (it’s also a great way to use up stale bread). These are their top features:
- High in protein, with ingredients easily adjustable to your taste
- Can be made gluten-free by omitting the bread
- Great for both adults and children
- Delicious hot or cold, and store well
- You can easily add any other vegetables, cheese, or meat as desired
Filling ideas
This recipe includes eggs, bread, cheese, ham, and some vegetables. They would also be great with:
- Vegetables: Choose spinach, broccoli, carrots, mushrooms, or cherry tomatoes
- Meat: Ham, baked or cooked prosciutto, or chicken
- Meatless: Feta or other soft cheese combined with vegetables, for example zucchini and bell pepper
Don’t forget the seasonings and a well-greased muffin pan so they can be easily removed.
Storing and freezing
This recipe is perfect for meal prep or making ahead. You can prepare them in larger batches and serve them whenever you like or when you’re short on time.
Once baked and cooled, they can be stored in two ways: in an airtight container in the refrigerator for 3–4 days, or in storage containers or freezer bags in the freezer for up to 2 months.
Before serving, reheat the muffins in the oven or microwave, or enjoy them cold straight from the fridge.
How to make egg muffins at home (video)
Check this short video to master making egg muffins at home.
Next, try these egg recipes for breakfast
- Eggs Royale
- Zucchini and Tomato Frittata
- Jammy Eggs with Paprika Butter and Greek Yogurt
- Herb Frittata with Asparagus and Pancetta
- Spring Vegetable Frittata
- Scrambled Eggs with Mushrooms
- Cheesy Scrambled Eggs
Made in collaboration with Podravka d.o.o.
METHOD
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preparation
Preheat the oven to 200°C (400°F). Cut the bread into small cubes and spread them evenly on a baking sheet lined with parchment paper. Place in the preheated oven and bake for 10–12 minutes, until the bread becomes crispy.
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egg mixture
Crack the eggs into a large bowl, add the milk, and season with salt and freshly ground black pepper. Whisk well until combined.
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egg muffins
Lightly grease a muffin pan. Add a spoonful of bread to each cup, followed by a spoonful of chopped bell pepper, a little kale or spinach, diced ham, and some feta cheese or cottage cheese. Pour the egg mixture over the fillings and sprinkle a little more cheese on top.
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bake and serve
Place the muffin pan with the egg muffins in the oven and bake at 180°C (350°F) for 20 – 25 minutes, or until the muffins are fully set and nicely golden on top.
