Egg Muffin Recipe

What’s the difference between egg muffins and egg omelette? No one knows until tried but once tried no one cares!

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Ingredients

Beginner

• 1 Onion (diced)
• 3 tablespoon Scallion or chives (diced)
• ½ Green pepper (diced)
• ½ Red pepper (diced)
• 1 cup Spinach (diced)
• 1 cup Cherry tomato (diced)
• 1 teaspoon Salt
• 6 Eggs
• ½ cup / 100ml Cream (optional)
• 2 cup / 100g Cheese (grated)

Advanced

• 3½ oz / 100g Bacon, pancetta or gunciale (diced)
• 2 Onion (diced)
• 3 tablespoon Scallion or chives (diced)
• 1 Garlic (crushed)
• ½ Green pepper (diced)
• ½ Red pepper (diced)
• 1 cup Spinach (diced)
• 1 cup Cherry tomato (diced)
• 6 Eggs
• 1 teaspoon Salt
• ½ cup / 100ml Cream (optional)
• 1 cup / 100g Cheese (grated)

Kitchen equipment

• Muffin forms

How to make Egg muffin

Beginner

1. Dice all the ingredients up, halve or quarter the cherry tomatoes.
2. Mix all the vegetables except the tomatoes, in a bowl. Add a bit of salt too.
3. Fill the muffin forms up to ¾.
4. Divide the cherry tomatoes among the muffin forms.
5. Beat the eggs and add some more salt.
6. Mix in the cream. It can be substituted with milk, water, or 2 more eggs. Obviously, it won’t taste the same but it will still be lovely.
7. Pour the eggs into the vegetable filled muffin cups.
8. Sprinkle grated cheese if desired.
9. Place them into a 350°F / 180°C preheated oven and bake until all the muffins set, for 25 – 35 minutes. Muffins on the side in the muffin tray tend to set quicker while the ones on the inside takes longer time. Cut one of the inner ones to see if it’s set properly.

Enjoy!

Advanced

1. Dice up the bacon, pancetta or guanciale.
2. Fry them in a skillet on medium heat.
3. Once they starting to get a color lower the heat and slowly render out all the fat. Depending on what cut we use, this can take 10 – 20 minutes. Once all the meat gets a golden brown color, remove them from the fat.
4. Place the diced onion into the hot fat. Alternatively cooking oil can be used too.
5. Saute on medium to high heat until the onion gets a translucent / glassy look.
6. Lower the heat to medium to low and caramelize the onions while stirring every now and then for about 15 – 20 minutes.
7. Once the onions get the desired golden brown color, add the sliced chives or scallion, garlic, red and green peppers, spinach and saute on high heat until the garlic gets fragrant for about 1 to 3 minutes. Once it is done, remove pan from the heat and let it cool a bit. Don’t forget to take the garlic out if it’s in one piece.
8. Beat eggs in a bowl.
9. Mix in the cream. It can be substituted with milk, water, or 2 more eggs. Obviously, it won’t taste the same but it will still be lovely.
10. Mix in the bacon, pancetta or guanciale and the onion vegetable mixture. Salt may not be necessary, depending on what kind of cured meat we use.
11. Ladle the mixture out into the muffin forms.
12. Sprinkle cheese on top if desired.
13. Place them into a 350°F / 180°C preheated oven and bake until all the muffins set, for 25 – 35 minutes. Muffins on the side in the muffin tray tend to set quicker while the ones on the inside takes longer time. Cut one of the inner ones to see if it’s set properly.

Enjoy!

Note: Both recipes are for 12 muffins but unfortunately not all muffin forms are made equal. Fortunately, we can always crack up a couple of more eggs and fill the muffins molds if needed.

F.A.Q.

Can egg muffins be reheated?

Yes, we can reheat egg muffins without problem. 20 – 30 seconds in the microwave would be enough to make them feel fresh again. Frozen muffins needs a bit more time but in about 60 -90 seconds they are ready to go too.

Why do my egg muffins deflate?

It’s because a lack of structure. It can be mended by adding more filling to it. In conventional baking this means adding more flour and sugar to it but on low carb keto diet it simply means more veggies or meat.

How to make egg muffins not stick?

Use a non-stick spray with a lot of prayer. Alternatively use the achievements of modern technology and buy silicone muffin cups.

Why can egg muffins be watery?

Raw vegetables contain plenty of water that don’t really evaporate in a 20 minutes baking process. Stir-frying the ingredients will reduce their water content making the muffin less watery.

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Egg Muffin Recipe

What’s the difference between egg muffins and egg omlette? No one knows until tried but once tried no one cares because there is no charge for awesomeness.

Course Appetizer, Breakfast, Low Carb Meal, Meal

Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Sugar free recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Equipment

• Muffin forms

Ingredients

Beginner:

• 1 Onion diced
• 3 tablespoon Scallion or chives diced
• ½ Green pepper diced
• ½ Red pepper diced
• 1 cup Spinach diced (optional)
• 1 cup Cherry tomato diced
• 1 teaspoon Salt
• 6 Eggs
• ½ cup Cream

Advanced:

• 3½ oz Bacon pancetta or gunciale (diced)
• 2 Onion diced
• 3 tablespoon Scallion or chives diced
• 1 Garlic crushed
• ½ Green pepper diced
• ½ Red pepper diced
• 1 cup Spinach diced (optional)
• 1 cup Cherry tomato diced
• 6 Eggs
• 1 teaspoon Salt
• ½ cup Cream optional
• 1 cup Cheese grated, optional

Instructions

Beginner

• Dice all the ingredients up, halve or quarter the cherry tomatoes.
  
• Mix all the vegetables except the tomatoes, in a bowl. Add a bit of salt too.
  
• Fill the muffin forms up to ¾.
  
• Divide the cherry tomatoes among the muffin forms.
  
• Beat the eggs and add some more salt. Mix in the cream. It can be substituted with milk, water, or 2 more eggs. Obviously, it won't taste the same but it will still be lovely.
  
• Pour the eggs into the vegetable filled muffin cups.
  
• Sprinkle grated cheese if desired.
  
• Place them into a 350°F / 180°C preheated oven and bake until all the muffins set, for 25 – 35 minutes. Muffins on the side in the muffin tray tend to set quicker while the ones on the inside takes longer time. Cut one of the inner ones to see if it’s set properly.
  

Advanced

• Dice up the bacon, pancetta or guanciale.
  
• Fry them in a skillet on medium heat. Once they starting to get a color lower the heat and slowly render out all the fat. Depending on what cut we use, this can take 10 – 20 minutes. Once all the meat gets a golden brown color, remove them from the fat.
  
• Place the diced onion into the hot fat. Alternatively cooking oil can be used too.
  
• Saute on medium to high heat until the onion gets a translucent / glassy look.
  
• Lower the heat to medium to low and caramelize the onions while stirring every now and then for about 15 – 20 minutes.
  
• Once the onions get the desired golden brown color, add the sliced chives or scallion, garlic, red and green peppers, spinach and saute on high heat until the garlic gets fragrant for about 1 to 3 minutes. Once it is done, remove pan from the heat and let it cool a bit. Don’t forget to take the garlic out if it’s in one piece.
  
• Beat eggs in a bowl. Mix in the cream. It can be substituted with milk, water, or 2 more eggs. Obviously, it won't taste the same but it will still be lovely.
  
• Mix in the bacon, pancetta or guanciale and the onion vegetable mixture. Salt may not be necessary, depending on what kind of cured meat we use.
  
• Ladle the mixture out into the muffin forms.
  
• Sprinkle cheese on top if desired.
  
• Place them into a 350°F / 180°C preheated oven and bake until all the muffins set, for 25 – 35 minutes. Muffins on the side in the muffin tray tend to set quicker while the ones on the inside takes longer time. Cut one of the inner ones to see if it’s set properly.
  

Notes

Both recipes are for 12 muffins but unfortunately not all muffin forms are made equal. Fortunately, we can always crack up a couple of more eggs and fill the muffins molds if needed.

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