Egg Muffins
Egg muffins are perfect for breakfast, your next brunch, or “breakfast for dinner”! Make a double batch of egg muffins for easy breakfasts all week long.
Servings: 6
Ingredients
- 1 ½ cups frozen cubed hash brown potatoes, unthawed
- ½ cup finely chopped deli ham
- ½ cup shredded sharp cheddar cheese
- 8 large eggs
- ⅓ cup milk (I use whole milk)
- ¼ teaspoon coarse salt
- ¼ teaspoon coarse ground black pepper
Instructions
- Preheat oven to 375°F. Generously spray a 12-well muffin tin with nonstick cooking spray.
- Evenly divide the hash browns into each muffin cup. Sprinkle the ham on top of the hash browns. Top with shredded cheese.1 ½ cups frozen cubed hash brown potatoes, unthawed, ½ cup finely chopped deli ham, ½ cup shredded sharp cheddar cheese
- In a large bowl (I like to use a bowl with a pouring spout), whisk together eggs, milk, salt and pepper. Pour the egg mixture into each well, filling each one ⅔ to ¾ full.8 large eggs, ⅓ cup milk, ¼ teaspoon coarse salt, ¼ teaspoon coarse ground black pepper
- Bake for 20 minutes or until puffed and golden brown. To test for doneness, insert a knife into the center of one of the frittatas. It should come out clean, not coated with egg.
- Cool the egg muffins in the muffin tin for about 5 minutes so they firm up. Remove them from the pan and serve.
Video
Notes
- Meat alternatives: Try cooked bacon, crumbled breakfast sausage, or leftover ham. Finely chopped mushrooms can be used instead of meat. Sauté the mushrooms briefly before adding them to the muffin cups, so they don't make the egg muffins watery.
- Veggie egg muffin: Instead of ham, substitute ½ cup finely diced red bell pepper, ½ cup finely diced yellow onion, and 3 cups loosely packed spinach, roughly chopped (about 3 oz.). In a medium skillet, heat 1 teaspoon oil over medium high heat. When hot, add peppers and onions and sauté until softened, about five minutes, stirring occasionally. Add chopped spinach and stir gently until wilted. Remove from heat and proceed with recipe.
- Make ahead/storage: Baked frittatas can be refrigerated for up to 5 days or frozen for up to 3 months. Microwave to reheat, either frozen or thawed. I like to wrap them in a damp paper towel before microwaving them so they don't dry out.
- Recipe retested and revised 12/24. Originally posted as Mini Frittatas with Spinach and Red Pepper (similar to the veggie egg muffin option above).
Nutrition
Serving: 2muffins | Calories: 231kcal | Carbohydrates: 11g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 271mg | Sodium: 505mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 2mg
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