Breakfast Egg Muffins

Protein-packed and nutrient-rich, these soft, fluffy egg muffins are a great breakfast option for busy families and can be easily customized by adding different chopped vegetables like bell peppers or tomatoes. They provide a boost of choline which is important for babies, kids, and parents too. Consider omitting the salt if preparing for an infant.

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Breakfast Egg Muffins Recipe

Breakfast Egg Muffins

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Yield: 9 (2 muffins per serving) ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Malina Malkani

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Protein-packed and nutrient-rich, these soft, fluffy Breakfast Egg Muffins are a great breakfast option for busy families and can be easily customized by adding different chopped vegetables like bell peppers or tomatoes. If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you! This recipe may contain affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients US Metric

• 3 teaspoons extra-virgin olive oil
• 1 medium onion, minced (about ½ cup)
• ½ cup chopped baby Bella mushrooms, finely chopped
• 1 cup spelt flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups frozen hash brown potatoes, thawed
• ½ cup fresh baby spinach, finely chopped
• 2 cups shredded cheddar cheese, divided
• 2 cups whole milk
• ¼ teaspoon black pepper
• (¼ teaspoon salt, consider omitting if serving to an infant under 12 months)
• 4 large eggs, beaten

InstructionsFahrenheitCelsius

1. Preheat the oven to 400° F and lightly oil a standard-sized, 12-cup muffin pan or line with paper cupcake liners.
2. Heat a non-stick, medium-sized skillet using medium heat and add olive oil.
3. Add onions and mushrooms and sauté until onions are soft and translucent, about 5-8 minutes. Remove from heat and set aside.
4. In a medium bowl, whisk the flour, baking powder, and baking soda until well combined.
5. In a separate medium bowl, mix together the onion mixture, spinach, hash browns, 1½ cups of cheese, the flour mixture, milk, salt, pepper, and eggs with a rubber spatula until combined.
6. Scoop ¼ cup of egg mixture into each muffin well.
7. Bake uncovered for about 25 minutes or until an inserted toothpick comes out clean. Sprinkle the remaining ½ cup cheese over the top and bake until the cheese is melted, about 2 minutes.
8. Cool in the muffin pan on a wire cooling rack for at least 5 minutes, then serve warm.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Leftovers can be easily reheated in the microwave.
• Major allergens include eggs, wheat, and milk.

Thank you to my intern, Linsay Showalter for her help in the development and creation of this recipe.

Nutrition Facts

Calories

292

Fat

14 g

Sat. Fat

7 g

Carbs

27 g

Fiber

3 g

Net carbs

24 g

Sugar

3 g

Protein

14 g

Sodium

399 mg

Cholesterol

104 mg

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