Stuff these feel-good, protein-packed muffins with anything you love (try pico de gallo, veggies, even cream cheese!) for a delicious on-the-go breakfast.
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- Yields:
- 12 serving(s)
- Prep Time:
- 35 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 61
-
Nonstick cooking spray
- 8
large eggs
- 1 c.
milk
-
Kosher salt and pepper
Roasted Sweet Potato, Spinach, and Cheddar
- 1
roasted sweet potato (roughly chopped, 1 cup)
- 1 1/2 c.
baby spinach (roughly chopped)
- 2 oz.
Cheddar cheese (coarsely grated, 3/4 cup)
Cream Cheese and Everything Bagel Seasoning
- 1 tbsp.
everything bagel seasoning for the egg mixture
- 4 oz.
cold cream cheese (cut into 1/2-inch pieces)
- 6
scallions (thinly sliced, 1 cup)
Directions
-
- Step 1Heat oven to 350°F. Coat 12-cup muffin pan with nonstick spray.
- Step 2In large bowl, whisk together eggs, milk, everything bagel seasoning if filling with cream cheese, and 1/2 teaspoon each salt and pepper. Divide half of egg mixture among prepared muffin cups, followed by desired fillings (except grated cheese) and then remaining egg mixture. Top with grated cheese if using and bake until puffed and set, 20 to 25 minutes.
Make Ahead: Freeze egg muffins individually wrapped in plastic or in an airtight container between parchment sheets for up to 1 month. To reheat, remove plastic wrap and microwave each muffin wrapped in damp paper towel until warmed through, about 2 minutes.
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
Source : Goodhousekeeping
