These easy Egg Muffins are a delicious, protein-packed way to start your day! They're also freezer and make-ahead friendly as well as low carb/keto friendly! The filling options are endless.
Preheat oven to 375° F. Generously spray muffin tinswith nonstick cooking spray.
Use paper towels to remove excess moisture from the filling ingredients. (Namely the ham/peppers.)
Crack the eggs in a large bowl (preferably one with a spout) and pierce the yolks. Add the half and half, salt, pepper, and garlic powder. Whisk until just combined, but don’t overmix.
Toss together the fillings you’ll be using and spoon them into each muffin tin (about 2 tbsp. per tin). Pour or ladle the egg mixture on top so that each is nearly full, but with a little space at the top.
Bake for 18-20 minutes, the middle should be just slightly jiggly as it will continue to set when removed from the oven. (Mine takes about 18 ½ minutes.)
Remove and let them cool in the muffin tins for 5 minutes. (They’ll deflate on top, that’s okay!) Use a butter knife to trace around the edge of the tin and gently lift out the eggs. Serve warm!
Notes
Pro Tips
Grease the muffin pans generously so that they're easy to get out. It also makes cleanup easier.
Remove excess moisture from your filling ingredients for the best consistency.
You want about 1 cup of cheese and 1 + 3/4 cups of filling for 10 eggs.
Veggies: Bell Peppers, Spinach, Broccoli, Tomatoes, Onions, Green Onions, Chives.
Meat: Ham, Bacon, Sausage, Turkey/Chicken Sausage.
Herbs: Parsley, Oregano, Basil, Italian Seasoning
Filling Combinations:
Ham, Peppers, Green Onions, Parsley (this recipe)
Spinach, Mushrooms, Tomatoes, Feta
Bacon, Cheddar, Chive
Broccoli, Ham, Cheddar
Ham, Bacon, Sausage, Spinach, Mushrooms, Broccoli, and Potatoes should be cooked before using. If using spinach or mushrooms, cook them first squeeze/dab away excess moisture.
Using Egg Whites: I wouldn't recommend using all egg whites for this, but you can use a combination of whites a yolks. I would use 3-4 whole eggs and 6-7 egg whites.
Storage
Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
To Freeze: Flash freeze on a plate for 1 hour. Remove and stack them up in a freezer bag. Remove as much air as possible. Label and freeze.
To Reheat: Thaw overnight. Then follow instructions below.
Microwave: Place a damp paper towel over the egg muffins and reheat in 15 second increments until heated through. Overheating will create a rubbery consistency. Doing this over lower power is even better.
Oven: Cover with foil and bake at 350° for 5-8 minutes, or until heated through.
Nutritional information is an estimate and is per egg muffin. This recipe makes 12 egg muffins.