This post first appeared on Rosemary and Thyme. I was honored to guest post for Kriste during her maternity leave!
If you know me, you know that the making (and eating!) of food is a hobby and great source of enjoyment. I even have a whole hashtag on Instagram dedicated to my love of food. There are few things more comforting after a long day of photo editing or diaper changing or keeping small humans alive than hiding away in my kitchen and creating a meal. It’s become a kind of creative outlet, actually, and I love experiencing the way flavors and smells blend together in a dish. I’ve spent the last year or so really letting myself enjoy my time in the kitchen, and I've made some conscious choices about how to feed my family in healthy, simple, and wholesome ways. This recipe for egg muffins checks all the boxes:
- Ingredients are simple and fresh
- Recipe is versatile and customizable to likes and dietary restrictions
- It's so quick and easy, and totally kid-approved
- Muffins keep well in the fridge or freezer
- A great standby for reducing food waste – you can use whatever ingredients you have on hand!
If you’ve never made egg muffins before, there’s a good chance you can whip them up with ingredients you already have in your kitchen. You’ll notice that I’m calling this a formula instead of a recipe – that’s because there’s no end to the combinations you can use to make these, and I’m leaving it totally open-ended. The veggies and extras added to the eggs are called “add-ins,” and you can use whatever you like! I’ve listed some options below the recipe, but it’s by no means a complete list. Get creative, and then switch it up the second time you make a batch! I’ve also added some tips and modifications that I’ve found to be helpful for particular kinds of veggies and add-ins.
Egg Muffins Formula
1 dozen fresh eggs
2 tsp kosher salt
1 tsp fresh ground pepper
2 ½ cups add-ins; a mixture of cheese, herbs, veggies, meat, protein, etc. (Pictured for my recipe: tomatoes, mushrooms, green onions, cheddar cheese, parmesan cheese, parsley, garlic)
½ tbsp olive oil or butter (optional, but worth it)
- Generously grease muffin tin. Grease again. Egg muffins stuck to your muffin tin is a very unfortunate event. (Trust me - I know.) Preheat oven to 375°.
- Whisk eggs in a large bowl and add salt and pepper. (Adjust seasoning to taste)
- Chop veggies, herbs, and other add-ins, and sauté aromatic veggies and any others that need to be pre-cooked (like mushrooms) in oil or butter (I sautéed my mushrooms, the white/light green part of the green onions, and garlic).
- Combine add-ins with eggs and mix well.
- Ladle mixture into muffin tin, filling each ¾ full. Stir egg mixture with each ladle to evenly distribute veggies and add-ins. *I've found that using a ladle is the best way to do this; it allows veggies to be evenly spread throughout each muffin.
- Bake for 10-15 minutes, or until eggs are puffed and set. If in doubt, take out sooner than later; overbaking makes these muffins dried out and quite sad.
- Serve immediately – we love ours with sriracha!
- To store, let muffins cool completely and place in airtight container. They will keep in fridge for a few days and longer in the freezer.
Makes 12-15 egg muffins.
- The fresher the ingredients, the better! This is such a simple recipe that the freshest eggs you can find, seasonal or local produce, and fresh herbs will make a huge difference in depth and flavor.
- It's helpful to cook veggies that are high in water content before adding them to the egg mixture. In this case, I tossed the tomatoes into the pan after the aromatics and mushrooms were nearly finished cooking for no more than 30 seconds. This keeps water out of the egg mixture and allows for a better result. I do this if I add in spinach too!
I love having these egg muffins in my fridge or freezer for a quick breakfast or lunch, and I love having such an easy formula in my collection of favorites. I'd love to hear if you try these yourself! Or if you're already an egg muffin master, let me know your add-in favorites.
*Cue Julia Child's excited voice: bon appétit!