Egg muffins make a delicious make-ahead breakfast. They’re so easy to make and super customizable. They store and freeze well. I have for you my favorite two flavors: broccoli cheddar and smoked salmon goat cheese egg muffins!
Broccoli Cheddar Egg Muffins
Here’s what you need to make these muffins:
- eggs
- broccoli (you will need cooked broccoli: steamed, boiled, or roasted)
- sharp cheddar cheese, preferably red cheddar for its color
- milk – makes the egg muffins more fluffy
- flour – prevents the egg muffins from getting soggy and watery
- spices – Italian seasoning, garlic and onion powder, you could also use fresh garlic
How to make it:
- Whisk the flour with milk until there are no clumps.
- Add the eggs, chopped cooked broccoli, shredded cheddar, Italian seasoning, onion and garlic powder into a medium bowl. Whisk until just combined (don’t whisk for too long, the eggs shouldn’t be frothy).
- Season with salt and pepper to taste.
- Grease a muffin pan generously with baking spray. Divide the egg batter between 12 egg cups.
- Bake for 25 minutes at 350°F (180°C) or until set.
- Enjoy!
Smoked Salmon Goat Cheese Spinach Egg Muffins
Here’s what you need to make these egg muffins:
- eggs
- smoked salmon
- spinach – fresh or frozen (thaw it, squeeze out excess water, and chop it)
- goats cheese – soft, spreadable goat cheese, instead of goat cheese – feta cheese would also work
- milk – makes the egg mixture more fluffy
- flour – prevents the egg muffins from getting soggy and watery
- spices: dill (fresh or dried) and garlic powder
How to make it:
- Whisk the flour with milk until there are no clumps.
- Add the eggs, chopped dill, and garlic powder into a medium bowl. Whisk until just combined (don’t whisk for too long, the eggs shouldn’t be frothy).
- Add chopped smoked salmon and chopped spinach. Stir to combine. Season with salt and pepper to taste.
- Grease a muffin pan generously with baking spray. Divide the egg batter between 12 egg cups.
- Spoon 2 flat teaspoons of goat cheese into each muffin cup.
- Bake for 25 minutes at 350°F (180°C) or until set. Enjoy!
This recipe is similar to our smoked salmon frittata that we also love! Egg muffins are basically mini frittatas, so you can always transform your favorite frittata recipe into egg muffins.
Storage and freezing
You can store these muffins for up to 4 days in the fridge. They taste best warm. They make a great make-ahead breakfast.
Freeze for up to 3 months. Thaw in the fridge overnight then reheat in the morning.
Other flavor combinations that we like
The flavor possibilities are countless! You can fill your egg muffins with whatever you like, just make sure to cook the veggies first so your egg muffins won’t come out too watery.
- ham + zucchini + mushrooms + bell pepper
- cherry tomatoes + pesto + mozzarella
- sun-dried tomatoes + spinach + feta
- sausage + kale + parmesan
How do you keep egg muffins from sticking?
Egg muffins tend to stick to the muffin pan or muffin liners. I’ve found that to prevent sticking, it’s best to spray (generously) the muffin pan with baking spray. Greasing the muffin tin with vegetable oil or butter doesn’t work that well.
You can also spray paper muffin liners with baking spray – I do not recommend using paper muffin liners without baking spray. You can use muffin liners without baking spray only if they’re of good quality non-stick liners, not regular paper liners.
Another way to prevent sticking is to bake egg muffins in a silicone muffin pan.
Top tips for perfect egg muffins
- don’t overbeat the eggs – they will puff up in the oven then deflate
- you can swap 1 egg for 2 egg whites if you have some leftover that you’d like to use up
- spray your muffin tin generously with baking spray so the muffins won’t stick to the pan
- if you’d like to add veggies to your muffins, make sure to cook them first so your muffins won’t be watery
- let the muffins cool down in the muffin tin
Recipe FAQs
Don’t beat the eggs for too long, make sure your oven is not too hot, let the egg muffins cool inside the muffin tin.
This is the natural texture of baked eggs. Adding a small amount of flour prevents that.
You have beaten the eggs for too long. The eggs puff up in a hot oven, then deflate because there is not enough structure to hold the puffed-up eggs. Adding flour to the muffins prevents that.
More savory breakfast ideas
- Puff Pastry Breakfast Tarts
- Savory Crepes (with ham, cheese, and eggs)
- Sweet Potato Breakfast Hash (with bacon and eggs)
- Cheesy Potato Egg Scramble
- Fluffy mushroom omelet
- Easy breakfast quesadilla recipe
- Chickpeas with chorizo in spicy tomato sauce
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Egg Muffins (2 ways)
Ingredients
smoked salmon egg muffins:
- 1/3 cup milk 80ml
- 2 teaspoons flour
- 12 large eggs
- 1 tablespoon chopped dill
- 1 teaspoon garlic powder
- 6 oz (170g) smoked salmon
- small handfull spinach 35g
- 1/2 cup soft goat cheese 100g
- salt and pepper to taste
broccoli cheddar muffins:
- 1/3 cup milk 80ml
- 2 tablespoon flour
- 12 large eggs
- 1 cup chopped cooked broccoli 100g
- 3/4 cup shredded sharp cheddar 75g
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
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Instructions
smoked salmon egg muffins:
- Whisk the flour with milk until there are no clumps.
- Add the eggs, chopped dill, and garlic powder into a medium bowl. Whisk until just combined (don’t whisk for too long, the eggs shouldn’t be frothy).
- Add chopped smoked salmon and chopped spinach. Stir to combine. Season with salt and pepper to taste.
- Grease a muffin pan generously with baking spray. Divide the egg batter between 12 egg cups.
- Spoon 2 flat teaspoons of goat cheese into each muffin cup.
- Bake for 25 minutes at 350°F (180°C) or until set.
- Enjoy!
broccoli cheddar muffins:
- Whisk the flour with milk until there are no clumps.
- Add the eggs, chopped cooked broccoli, shredded cheddar, Italian seasoning, onion and garlic powder into a medium bowl. Whisk until just combined (don’t whisk for too long, the eggs shouldn’t be frothy).
- Season with salt and pepper to taste.
- Grease a muffin pan generously with baking spray. Divide the egg batter between 12 egg cups.
- Bake for 25 minutes at 350°F (180°C) or until set.
- Enjoy!
Notes
- Greasing the muffin pan with baking spray is the best way to prevent the egg muffins from sticking to the muffin pan. Greasing it with oil or butter doesn’t work that well. You could also grease paper muffin liners with baking spray. I don’t recommend using just muffin liners. Silicone muffin pan also works great.
- These muffins taste best warm.
- Calories = 1 smoked salmon muffin (133 kcal) or 1 broccoli cheddar muffin (113 kcal). This is only an estimate!
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