If you’re on the hunt for a delightful way to jumpstart your morning, the Breakfast Egg Muffins Recipe is here to steal the show. These little bundles are packed with vibrant spinach, tangy sun-dried tomatoes, creamy feta, and a luscious cottage cheese egg base that bakes up fluffy yet firm — perfect for a grab-and-go breakfast or a leisurely brunch with friends. Every bite offers a burst of flavor and a comforting texture that will make you wonder how you ever started your day without them.
Ingredients You’ll Need
What’s wonderful about this recipe is how simple the ingredients are, yet each plays a crucial role in building the final masterpiece. From the creamy cottage cheese to the herby Italian seasoning, every component boosts the texture, color, and savory notes of these muffins.
- 8 large eggs: The foundation of these muffins, eggs bring structure and richness to each bite.
- ½ cup cottage cheese (4% or 2% recommended): Adds a moist, creamy texture and helps keep the muffins tender.
- 1 teaspoon Italian seasoning: A fragrant blend that infuses the egg mixture with herbaceous warmth.
- 1 teaspoon kosher salt: Elevates and balances all the flavors beautifully.
- ½ teaspoon ground black pepper: Provides a gentle kick that pairs perfectly with the other ingredients.
- 1 cup fresh spinach (roughly chopped): Introduces vibrant color and a fresh earthiness that’s simply irresistible.
- â…” cup oil-packed sun-dried tomatoes (drained and chopped): Brings a sweet, tangy burst that contrasts marvelously with the creamy elements.
- ½ cup crumbled feta cheese: A salty, crumbly component that adds depth and a delightful hint of tang.
How to Make Breakfast Egg Muffins Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F. This temperature is ideal for gently baking the egg muffins so they set nicely without drying out. While the oven warms, generously coat a 12-well muffin pan with cooking spray to ensure your muffins slide out effortlessly once baked.
Step 2: Blend the Egg Mixture
Crack the eggs into the jar of a blender and add the cottage cheese, Italian seasoning, salt, and pepper. Blend until completely smooth. This step guarantees a silky egg base that will impress anyone lucky enough to taste it. If a blender isn’t handy, you can whisk everything together — just expect a bit more texture.
Step 3: Add the Veggies and Cheese
Evenly distribute the chopped spinach, sun-dried tomatoes, and crumbled feta into each muffin well. These colorful and flavorful layers form the heart of your muffins, ensuring every bite delivers a balance of fresh, tangy, and salty notes.
Step 4: Pour in the Egg Mixture and Bake
Pour the smooth egg mixture into each muffin cup, filling about three-quarters full to allow room for rising. Next, place a rimmed sheet pan on the oven rack and fill it with about a quarter inch of water — this water bath helps keep the muffins moist and tender while baking. Carefully place your muffin pan in the water bath and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out nearly clean.
Step 5: Cool and Serve
Once baked, let the muffins cool for 5 to 10 minutes right in their pan before removing. This resting time allows them to firm up just a bit, making it easier to pop them out and enjoy immediately or store for later.
How to Serve Breakfast Egg Muffins Recipe
Garnishes
These muffins are fabulous on their own but garnishing adds an extra touch of excitement. Fresh chopped parsley or chives sprinkled on top provide a lively color contrast and a fresh herbal aroma. A light drizzle of hot sauce or a dollop of creamy Greek yogurt can bring a tangy twist that complements the richness beautifully.
Side Dishes
If you’re serving these muffins as part of a larger spread, consider pairing them with fresh fruit salad or a crisp arugula and citrus salad for a refreshing counterpoint. Whole grain toast or roasted potatoes also make lovely hearty sides that round out the meal splendidly.
Creative Ways to Present
For a brunch buffet, line a wooden board with parchment paper and arrange the muffins with small bowls of extra feta, sun-dried tomatoes, and herbs nearby. Alternatively, wrap individual muffins in parchment paper tied with twine for on-the-go breakfasts or picnic treats that feel special and homemade.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover muffins in an airtight container in the refrigerator. They will keep well for up to 4 days, making them a convenient and tasty option for busy mornings throughout the week.
Freezing
Want to plan ahead even more? Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Frozen, they maintain their flavor and texture for up to 3 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
To reheat, pop a muffin in the microwave for 30 to 60 seconds or warm it in a preheated oven at 325°F for 10-15 minutes until piping hot. This reheating method preserves the moist and fluffy texture of these delicious breakfast bites.
FAQs
Can I customize the vegetables in this Breakfast Egg Muffins Recipe?
Absolutely! Feel free to swap out spinach and sun-dried tomatoes for bell peppers, mushrooms, or even kale. Just keep the quantity similar to maintain the muffin’s texture and baking time.
Is it necessary to use a water bath when baking these muffins?
While not absolutely mandatory, the water bath technique helps keep the muffins tender and prevents them from drying out or cracking during baking, resulting in that perfect custard-like texture.
Can I make this recipe dairy-free?
Yes! You can substitute the cottage cheese and feta with dairy-free alternatives or omit them entirely. For creaminess, consider adding mashed avocado or a splash of almond milk to the egg mixture.
How long do these egg muffins stay fresh in the fridge?
Stored correctly in an airtight container, these muffins remain fresh and tasty for up to 4 days in the refrigerator, making them perfect for meal prep.
What is the best way to prevent the muffins from sticking to the pan?
Using a good quality cooking spray ensures easy release. Additionally, letting the muffins cool slightly before removing helps them firm up and pop out cleanly without breaking apart.
Final Thoughts
This Breakfast Egg Muffins Recipe is such a joyful way to enjoy a nutritious, flavorful morning meal that feels both special and effortless. Whether you’re serving them for a family breakfast, brunch with friends, or prepping ahead for a busy week, these muffins are guaranteed to become a household favorite. Give them a try and watch how this simple recipe brings a splash of sunshine to your mornings!
Print
Breakfast Egg Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings (12 muffins)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delicious and nutritious Breakfast Egg Muffins packed with fresh spinach, sun-dried tomatoes, and creamy feta cheese. These protein-rich muffins are perfect for a quick, healthy breakfast or snack, baked to fluffy perfection in a water bath to ensure a tender texture.
Ingredients
Egg Mixture
- 8 large eggs
- ½ cup cottage cheese (use 4% or 2% fat for best flavor)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Fillings
- 1 cup fresh spinach, roughly chopped
- â…” cup oil-packed sun-dried tomatoes, drained and chopped
- ½ cup crumbled feta cheese
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Lightly coat a 12-well muffin pan with cooking spray to prevent sticking.
- Make the egg mixture: Crack the eggs into a blender jar, add the cottage cheese, Italian seasoning, salt, and black pepper. Blend until smooth. Alternatively, whisk the ingredients together in a bowl for a slightly less smooth texture.
- Add fillings to muffin pan: Evenly distribute the chopped spinach, sun-dried tomatoes, and crumbled feta cheese among the muffin wells.
- Fill muffin wells with egg mixture: Pour the blended egg mixture into each muffin well, filling approximately ¾ full to allow space for expansion during baking.
- Prepare water bath and bake: Place a rimmed sheet pan in the oven. Pour about ¼ inch of hot water into the sheet pan to create a water bath. Carefully place the muffin pan into the water bath and bake for about 15 minutes, or until a toothpick inserted into the center of the muffins comes out nearly clean.
- Cool and serve: Remove the muffin pan from the oven and allow the egg muffins to cool for 5-10 minutes before removing them from the pan. Serve warm or at room temperature.
Notes
- Using a water bath helps the egg muffins cook gently and prevents overcooking or cracking.
- You can customize the fillings with your favorite vegetables or cheese.
- These egg muffins can be stored in the refrigerator for up to 3 days and reheated for a quick breakfast.
- If you don’t have a blender, whisking the eggs and cottage cheese by hand works fine, though the texture may be slightly less smooth.
- Use fresh herbs for added flavor or substitute Italian seasoning with your preferred spice blend.
