Sriracha Sauce for the Egg Muffins

Breakfast Egg Muffins

Breakfast Egg Muffins ready in 2 minutes** (** 2 minutes in the microwave. You would have to actually make these muffins in advance).  This recipe for breakfast egg muffins is an easy grab-and-go option for busy mornings. The protein-packed egg muffins are loaded with cheese and veggies for great flavor! To make this a vegetarian meal omit the sausage.

“Cooking Secrets for Men” has recently been listed as one of the Top 30 Men’s Cooking Websites and Blogs on the Internet. You can read that article here and see where we rank for Men’s Cooking Websites.

After cooking them, place them in a plastic sealed bag in the freezer. You can pop these tasty muffins into the microwave and reheat them whenever you need a fast, filling breakfast or snack.

Breakfast egg muffins are baked egg cups (or mini frittatas, if you prefer) that are loaded with any variety of fresh vegetable, meat, and/or cheesy additions you please. You can enjoy them on your own or make them part of a larger brunch spread.

Lots of Egg Muffins
Lots of Egg Muffins

I’ve made several versions of this recipe over time, and while each of them has its merits, this combination of egg muffins with spinach, sausage, asparagus, and a colorful array of veggies is one of my all-around favorites.

Breakfast Egg Muffin Filling—A Choose-Your-Own-Egg-Cup Adventure

No matter whether you choose to make healthy breakfast egg muffins with spinach or select different mix-ins, these muffins are an ideal canvas for customizing your own flavor adventure.

Add a touch of Sriracha Sauce for a little kick.

Sriracha Sauce for a little kick
Sriracha Sauce for a little kick

Tips to Prevent Sticking

  • Nonstick Spray. It is really important it is to generously coat your muffin pan with a non-stic cooking spray. These breakfast egg muffins love to stick to even non-pans, so you have to put a thick layer of the spray between the eggs and the muffin tins itself.
  • If you don’t have nonstick spray, brushing your muffin tins with olive oil or melted butter should also do the trick.
  • Muffin Liners. I’ve heard from several cooks that muffin liners and parchment paper baking cups were also successful. But that is a lot more work, so I would advise against it. This is after all, Cooking Secrets for Men.
Breakfast Egg Muffins ready for the oven
Add Cheese on top
Breakfast Egg Muffins

Breakfast Egg Muffins

Breakfast Egg Muffins Recipe ready in 2 minutes in the microwave. This recipe for breakfast egg muffins is an easy grab-and-go option for busy mornings. The protein-packed egg muffins are loaded with cheese and veggies for great flavor! To make this a vegetarian meal omit the sausage.
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Egg Muffins
Servings: 6 people
Calories: 140kcal

Equipment

  • 12 cups non-stick muffin pan
  • 1 large mixing bowl

Ingredients

  • 32 oz Egg Beaters or similar easy pour eggs
  • Pam or similar cooking spray
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 red pepper chopped green, yellow, orange peppers all work well
  • ½ cup chopped mushrooms optional
  • 1 tsp chopped garlic
  • 6-8 Asparagus spears chopped into 1” pieces
  • 16 oz Frozen spinach bag thawed and drained of liquid
  • 6 pre-cooked breakfast sausage links turkey sausage is the healthiest.
  • 8 oz shredded low/reduced-fat cheese package your choice
  • Salt & Pepper to taste

Instructions

Prepare the muffin filling

  • Preheat the oven to 375 degrees.
  • Thaw the frozen spinach. You can put the bag in the microwave for 2 minutes, then place it in a colander and drain as much liquid as possible. Squeeze with your hands as needed
  • Cut each pre-cooked sausage link in half lengthwise and chop into small pieces
  • Heat the olive oil in a skillet on medium heat
  • Add the chopped onions, peppers, and sausage.
  • Sauté for about 5 minutes, until the onions begin to sweat.
  • Add the mushrooms and garlic, cook for 2 minutes
  • Add the chopped asparagus and cook for 1 minute
    Breakfast Egg Muffins Cast Iron Pan
  • In a large mixing bowl, add the sautéed veggies, sausage, the egg beaters, salt & pepper
    Egg Muffins 2 Bowl
  • Add about 1/3 of the cheese in the bowl
  • Add the drained spinach and mix thoroughly with a large spoon.

To Make the Muffins

  • Spray the muffin tins with Pam or another cooking spray
  • Divide the mixture evenly among the muffin tins.
  • Do not fill to the top of the muffin tins. Fill about 2/3 full.
  • Using your hand, top each egg muffin with cheese.
  • Bake for 20 minutes or until eggs is set.
  • They will puff up while cooking but deflate as they cool
    Breakfast Egg Muffins
  • Serve immediately or store in the refrigerator until ready to eat.
  • Egg Muffins can be heated in the microwave if not serving right away. They should be served hot.
    Lots of Egg Muffins
  • Freeze the rest in a plastic freezer bag. Microwave frozen muffins for 1.5-2 minutes

Video

Notes

• Cooked muffins will keep fine for a couple of days in the fridge. After that, freeze them.
• You can get at least 18 egg muffins out of a 32 oz Egg beaters carton.
• Use any combination of veggies, cheese, and meat products.
• You can always use real eggs and augment with the egg beaters. But since this is “Cooking Secrets for Men”, we’ll stick with the easiest way possible.

Nutrition

Serving: 2muffins | Calories: 140kcal | Carbohydrates: 4g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 200mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1975IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 0.8mg
Tried this recipe?Let us know how it was!
Puffing up in the oven
Puffing up in the oven

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Cooking Secrets for Men” has recently been listed as one of the Top 30 Men’s Cooking Websites and Blogs on the Internet. You can read that article here and see where we rank for Men’s Cooking Websites.

If you like this Breakfast Muffin recipe and video, try our recipe for Cincinnati Chili

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5 thoughts on “Breakfast Egg Muffins”

  1. Great recipe, Charlie! I think what you are making there would work for a Keto or Atkins-type diet as well. How long do you think you can leave them in the refrigerator? Do you think they could be frozen?

  2. Hi, Gina. There are many variations to the muffins, the only limit is your imagination. Yes, they can be frozen. That is SOP for making 2 dozen or so. They can keep in the fridge for a week or so. If you aren’t going to eat them right away, just freeze them after they come to room temperature. Either way, you are going to heat in the microwave, so freezing right away is not a big deal. P.S. I love sriracha sauce on mine. Stay warm, talk soon.

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