Mini Egg Muffins
Mini Egg Muffins
For those mornings when you don't have time to whip up a smoothie or if you're in need of a healthy on-the-go snack, these mini egg muffins will be your best friend! You can make them with whatever ingredients you have on hand - greens, chopped veggies, herbs, garlic, turkey, cheese, etc. Anything that you like in your omelettes will be perfect in these little muffins - you really can't go wrong!
These egg muffins are the perfect thing to add into your Sunday meal prep routine, and they only take about 20 minutes to make. Then they'll be ready for all of your breakfast and snacking needs throughout the week - just pop them in the microwave for a few seconds and you'll be good to go! Convenient, healthy, and delicious - can't beat that! Here's what you need to make them:
1 tbsp water or almond milk
1/2 cup cherry tomatoes, chopped
1/4 cup onions, chopped
1/2 cup spinach, chopped
2 tbsp fresh dill, chopped
2 cloves garlic, chopped
Salt & pepper to taste
Serving: 16 mini muffins.
Feel free to swap out any veggies and add in your favorites!
1. Preheat oven to 350°. Spray a silicone* mini muffin pan with olive oil or avocado oil spray.
2. Whisk eggs, water or almond milk, and salt and pepper in a bowl until well combined.
3. Add chopped veggies, herbs, and any other seasonings you're craving. Mix well.
4. Spoon evenly into muffin cups.
5. Bake for 15 minutes.
6. Allow to cool slightly before trying to pop them out of the muffin pan. Allow to cool completely before storing in a tupperware in the fridge.
*I recommend a silicone muffin pan as it makes it makes it much easier to pop the muffins out after baking. It also helps the muffins maintain their shape. From my experience using a metal muffin pan, the egg muffins tend to deflate a bit after they cool, so I always opt for the silicone!
Enjoy! Let me know if you try them and what your favorite veggie combo was so I can try it out next time!
10/25/2013 08:51:04 pm
Hi, lovely site...I love recipes and how you make everything perfect. I'm only 12, not a cook, but I visit here daily anyway.
11/5/2013 07:31:43 am
I love this site! These recipes are really good!
11/9/2013 06:38:34 am
am very interested in many of your recipes. Do you include a nutritional guide or its equal. Thanks. I would also like to print them so I can have them in the kitchen when I am cooking. Are there ways to print this all out without all of the pix.
1/17/2014 11:45:25 pm
Just made these, so delicious and easy! Thanks Lindsay!
1/21/2014 03:01:58 pm
Yay! Thanks Kristin :) so happy you liked them!
1/4/2015 12:11:19 am
Made these this morning with leftover ham, onion, broccoli and tomato. Added Feta cheese on top. They were awesome!!!
1/14/2015 02:33:49 am
Yum! Sounds delicious!
12/15/2016 05:02:50 am
Ive been meaning to try these and finally decided to before my morning workday shower today and am so glad I did! I substituted tumeric and black pepper for dill, gobbled a couple with avocado and packed a couple for wben hunger strikes at my desk. Keep up your awesome site! Over winter staycation I hope to give your ultimate cookies a whirl!
12/16/2016 05:13:42 pm
Hi Beth! YAY! That makes me so happy. I'm so glad you enjoyed them! Great idea to add turmeric! xo
6/22/2017 07:13:02 am
Great recipe! How long do you think these will last in the fridge?? Thanks!
6/23/2017 04:58:59 pm
I usually have them in the fridge for about 3 days (before we run out) and they're still fresh!
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Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.