• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Features » #putaneggonit

    Egg Muffins

    Published: Nov 7, 2012 · Modified: Aug 1, 2016 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I was inspired by this post over at Kayln's Kitchen to make some breakfast muffins. I liked her method, but used my own combo of ingredients, and didn't need nearly as many eggs to make my batch. I started with 6 eggs thinking I'd make 6 cups with it, but I guess I used more toppings in each cup, so I ended up having enough for a full 12. I forgot to stir them after I added the egg and they turned our just fine. I used the standalone silicone muffin liners and they turned out beautifully! My husband and son really enjoyed them, too! I can see doing this with lots of different combinations of ingredients, and I definitely will be making these again! They're great for breakfast for my baby, too. I love having something healthy that's homemade and ready to go when he gets up in the morning.

    Egg Muffins

    Egg Muffins
    Adapted from Kayln's Kitchen

    6 eggs (You can use less egg yolks and more egg white if you prefer.)
    ½ t paprika
    ¼ t dried mustard
    a few dashes of hot sauce
    salt and pepper, to taste

    any combo of diced veggies/cheese/meat you like - I used:
    2 green onions, finely chopped
    ½ shallot, finely chopped
    3 Campari tomatoes, diced
    shredded cheddar cheese
    fresh parsley, chopped

    Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

    In the bottom of the muffin cups layer diced veggies, herbs and cheese. You want the muffin cups to be about ⅔ full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add paprika and dried mustard, and beat well. Pour egg into each muffin cup until it is ¾ full. Stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

    Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, if desired. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

    Big Flavors Rating: 4 Stars

    More #putaneggonit

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs
    • Overhead view of a King Salmon Niçoise Salad Board.
      King Salmon Niçoise Salad Board
    • 3 mini naan breads topped with grilled Niçoise salad ingredients along with a pitcher of vinaigrette and tuna cans in the background.
      Grilled Niçoise Salad Flatbreads

    Reader Interactions

    Comments

    1. Kalyn Denny

      November 08, 2012 at 11:42 pm

      So glad you enjoyed them!

      Reply
    2. derryX

      November 08, 2012 at 11:49 pm

      This is a good recipe. But I have to give some feedback. One things I've been working on is getting comfortable with properly cooking eggs. I'd say the cook time is a bit on the high side. I think with a 20-25 minute bake (I'd even go just shy of 20), you'll get nice fluffy and moist eggs. Any more than that, and they'll get a little tough.

      Also, the cool thing about this type of thing is that you can scale it down to a single serving if you have individual ramekins. [I'll spare you the boring scientific explanation about how the ceramic adds a conductive surface...oops!]

      Reply
    3. Ashley

      November 09, 2012 at 10:35 am

      Thanks again for the inspiration, Kalyn!

      derryX - Yeah, I cooked them for 25 and one minute longer and they would have probably been overcooked. This would totally work in ramekins, but I don't have a full set of them...not enough room in this tiny kitchen! 😉

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.