recipe

Muffin tray eggs: an original and tasty idea for your dinner!

Total time: 35 min
Difficulty: Low
Serves: 6 people
By Cookist
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Tired of the same old breakfast? Then it’s time to try this delicious recipe for Muffin Eggs. Not only are they super convenient, but it’s a great way to make breakfast for a crowd. You can use veggies you have on hand, or you can use the recipe with leftover vegetables you have lurking in the fridge. Making it couldn’t be easier. You simply crack the eggs into silicone liners, add your veggies, and bake! Add any veggies (or even meats if you prefer) and season according to taste. As easy as that and breakfast is served!

What are Muffin Eggs

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Muffins Eggs are a great way of making a bunch of eggs at the same time. Eggs are cracked silicone muffin liners and are then baked until cooked through. A variety of vegetables can be added, and you can also add meats for the meat-eaters in your family.

Muffin Eggs Ingredients

  • Eggs – use large eggs, work on 2 eggs per serving (two muffin eggs per person).
  • Vegetables – mushrooms, peppers, onion, cherry tomatoes, and zucchini
  • Seasoning – salt and pepper (or use any of your favorite seasoning!)

Muffin Eggs variations

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These muffin eggs are vegetarian, but can easily be adding different veggies or meats.

To make muffin eggs for a meat eater, you can add crispy bacon, ground beef, shredded rotisserie chicken, chopped ham, smoked chicken, or smoked salmon. If using bacon, it must be cooked before adding it to the muffin.

It’s super easy to create variations with these muffin eggs. Veggies can include mushrooms, baby spinach, sweetcorn, leeks, zucchini, bell peppers, red onions, sweetcorn, spinach, cheddar cheese, and fresh herbs. You can also sauté or roast the veggies before adding it to the eggs for extra flavor.

Feel free to add fresh herbs like basil, oregano, cilantro, or parsley.

If you prefer, add a sprinkle of grated cheddar cheese or crumble feta on top.

Tips

For a frittata-like texture, crack the eggs into a large mixing bowl and whisk before pouring it into the silicon cupcake liners.

For easy clean-up, make sure to use silicon cupcake liners.

To prevent the eggs from becoming rubbery, add a small amount of butter or heavy cream to the eggs before baking.

How to Store Muffin Eggs

Cooled muffin eggs can be stored in the fridge for up to 3 days.

Can You Freeze Muffin Eggs?

Freezing the muffin eggs is not recommended as they will become rubbery once thawed and heated.

Can I Make Muffin Eggs in the Airfryer?

Once the eggs and veggies are added to the silicone liners, they can be cooked in an Airfryer for 12-15 minutes at 300°F.

Can I Make It Ahead of Time?

Yes, these muffin eggs are perfect for prepping breakfast ahead of time.

Store them in the fridge and reheat in the microwave for about 30-45 seconds.

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Ingredients
Eggs
12
Mushrooms
bell peppers
Onion
Cherry tomatoes
Zucchini
salt
Pepper

Instructions

Place an egg into each hole of a muffin tray lined with silicone cupcake liners.

Add the vegetables, salt and pepper in each hole.

Bake for 20 Minutes at 180°C /350°F).

Enjoy!

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