Are you ready to elevate your breakfast game with a dish that’s as delightful as it is nutritious? Introducing the mouthwatering "Egg Muffins by Clinton Kelly"—a perfect blend of fluffy eggs, vibrant veggies, and gooey cheese that will have your taste buds dancing! These easy-to-make muffins are not only a fantastic way to kickstart your day, but they also make for a convenient grab-and-go option for busy mornings. With just 30 minutes from prep to plate, you’ll wonder how you ever lived without this recipe in your life. Get ready to impress your family and friends with a breakfast treat that’s sure to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 eggs
- 1/2 cup milk
- 1 cup diced vegetables (spinach, tomatoes, onions)
- 1 cup shredded cheese
- 1/2 cup cooked bacon or sausage (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your egg muffins cook evenly and thoroughly.
- Prepare a 12-cup muffin tin by greasing it lightly with cooking spray or oil to prevent the muffins from sticking.
- In a large mixing bowl, crack the 6 eggs and add 1/2 cup of milk. Whisk them together until fully combined, creating a uniform mixture.
- Add salt and pepper to the egg mixture according to your taste preferences. This will enhance the flavor of the muffins.
- In a separate bowl, combine the 1 cup of diced vegetables (such as spinach, tomatoes, and onions) and the 1 cup of shredded cheese. If you’re using cooked bacon or sausage, add 1/2 cup of it to this mixture as well.
- Gently fold the vegetable and cheese mixture into the egg mixture, ensuring that all ingredients are evenly distributed.
- Using a ladle or measuring cup, pour the egg mixture into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the egg muffins are puffed up and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. You can use a butter knife to gently loosen the edges of the muffins from the tin.
- Carefully remove the egg muffins from the tin and place them on a wire rack to cool slightly before serving.
- Enjoy your delicious egg muffins warm, or store them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.
Tips
- Customize Your Fillings: Feel free to get creative with your vegetable and protein choices! Swap in your favorite veggies like bell peppers or zucchini, or try adding different cheeses for a unique flavor twist.
- Don’t Overfill: When pouring the egg mixture into the muffin tin, fill each cup about 2/3 full. This allows room for the muffins to rise without spilling over.
- Bake in Batches: If you have a larger quantity of ingredients, consider making two batches. This way, you can enjoy fresh muffins throughout the week or share with friends!
- Storage Tips: For optimal freshness, store your egg muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them individually wrapped for a quick breakfast option later on.
- Perfect Pairing: Serve your egg muffins with a side of fresh fruit or a light salad for a balanced meal that’s both satisfying and healthy.
Nutrition Facts
Calories: 100kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
