Can I Make Muffins Without Eggs?

Yes, you can! There are many egg-free options for tasty breakfast muffins. You can use mashed ripe bananas, unsweetened applesauce, or commercial egg replacers. These substitutes help create a soft, moist texture in your egg-free breakfast muffin recipes .

How Do I Prevent My Muffins from Drying Out?

To avoid dry, crumbly muffins, follow some key tips. First, don't overmix the batter. This can make the muffins dense and tough. Also, don't overbake them. Remove them from the oven when a toothpick inserted in the center comes out clean. Using ingredients like yogurt, applesauce, or oil adds moisture. Storing the muffins in an airtight container also helps. These tips to prevent dry breakfast muffins will keep your muffins fresh.

What's the Best Way to Store Breakfast Muffins?

For the freshest breakfast muffins , store them in an airtight container at room temperature for 1-2 days. If you want to keep them longer, refrigerate them for up to a week or freeze for up to 3 months. When freezing, wrap them individually or use a freezer-safe bag to prevent freezer burn.

Breakfast Muffins: Start Your Day Right!

Description

These Breakfast Muffins are a perfect make-ahead option, packed with protein, veggies, and cheese! They’re versatile, delicious, and ideal for a quick grab-and-go morning meal.

Ingredients

Scale

6 large eggs
½ cup shredded cheddar cheese
½ cup spinach, chopped
¼ cup red bell pepper, diced
¼ cup onion, diced
½ cup cooked bacon or sausage, crumbled (optional)
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon olive oil (for sautéing)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or oil.
Sauté vegetables: Heat olive oil in a pan over medium heat. Add the onion and bell pepper and cook for 3-4 minutes until softened. Stir in the spinach and cook for another minute. Remove from heat.
Mix the eggs: In a large bowl, whisk the eggs with garlic powder, salt, and pepper.
Combine: Stir in the sautéed vegetables, shredded cheese, and crumbled bacon or sausage (if using).
Fill the muffin tin: Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full.
Bake: Bake for 15-20 minutes, or until the muffins are set and lightly golden. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Serve: Enjoy warm, or store in the fridge for up to 4 days for an easy breakfast throughout the week.

Notes

You can customize these muffins with your favorite veggies, meats, or cheeses.
For a vegetarian option, skip the bacon or sausage.
These muffins freeze well! Reheat in the microwave for 30-40 seconds when needed.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 muffin
Calories: 100
Sugar: 1g
Sodium: 170mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 7g
Cholesterol: 140mg