Egg Muffin Recipe

Have a hankering for a fast, easy, delicious, and healthy breakfast you can either enjoy at home or take on the go? Well, you have come to the right place! Because along with Mashed, Maren Epstein, a professional chef and healthy eating advocate at Eating Works, has formulated an egg muffin recipe that only requires a few ingredients, and, even better, a few minutes in the kitchen.

What we love about these egg muffins is that they look super impressive for a crowd, but you can totally store them for later for a breakfast for one. As Epstein told Mashed, "I like serving these for breakfast or brunch with a side salad and roasted veggies." But she added, "It's the perfect easy breakfast meal." This breakfast scores big with those who are eating consciously, with Epstein noting, "These are keto-friendly, since they have almost zero carbs." She also told us, "Most of the calories come from protein and a bit of fat from the yolk. You can use egg whites to make this recipe to lower the calorie content."

Before doing anything else, go ahead and preheat your broiler to 500 degrees Fahrenheit for this egg muffin recipe. Then, spray a 12-piece muffin tin with non-stick spray. Set it aside. Next, prepare your produce for this super-easy recipe. You will only have to quarter the cherry tomatoes and then chop up your spinach and parsley. If your cheese isn't pre-shredded, do this too, and crumble up your feta if necessary as well. Don't have one of the ingredients? No worries!

As Epstein told us, "You could really put anything in an egg muffin." She encourages home cooks to "get creative with different types of vegetables, cheese, and protein." And don't worry — as she assured Mashed, "It's hard to mess these up." A few examples of how you can experiment with your egg muffins include adding goat cheese, which Epstein says pairs well with tomatoes, or broccoli with some sautéed onions. But really, the sky's the limit with what you could try.

Now move on to the second half of your egg-filled muffin cups, dividing up the crumbled feta cheese, chopped spinach, and parsley equally among the cups. Remember not to overfill them — a quarter-inch below the rim works perfectly, according to Epstein. Once all 12 of your cups are filled with flavorful toppings, go back and season the egg cups with salt and pepper. 

Then, it is time to pop the tin in the preheated oven. The egg muffin recipe only requires a short time in the oven before it is ready to serve and enjoy, so in the meantime, you can brew some coffee, pour some orange juice, set the table if you are serving a group, toss together a quick salad as an accompaniment, or simply hang out and enjoy a moment of quiet as a delicious smell fills your kitchen. 

Planning to store your egg muffins for future enjoyment? Epstein told Mashed, "This recipe freezes well." She suggested a particular approach to keeping the muffins fresh in the freezer and then reheating them for a quick, grab-and-go breakfast, explaining, "I like wrapping them in cling wrap individually, and then putting them in a Ziplock bag." Freeze the egg muffins until you are ready to eat them, either all at once or one or two at a time each morning — or hey, even for a healthy, protein-packed snack! 

"You can pop one in the toaster oven or microwave to reheat for an easy breakfast," Epstein advises home cooks. Yup, this is a lot better than grabbing a sugary breakfast pastry or running out of time and feeling hungry all morning. Indeed, thanks to Epstein and this egg muffin recipe, your mornings are about to get a lot healthier and tastier.