Mini Egg Muffins (4 Ingredients)

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Mini Egg Muffins (4 Ingredients)

Description

These fluffy mini egg muffins are a simple, protein-rich dish that comes together in minutes. Perfect for breakfast, brunch, or a light snack, they’re baked in a muffin tin and packed with savory flavor. Ideal for make-ahead meals and easy portion control.

📝 Ingredients (4 Simple Ingredients)

Makes 12 mini muffins

  1. 6 large eggs

  2. ½ cup shredded cheese (cheddar, mozzarella, or a blend)

  3. ½ cup diced vegetables (bell peppers, onions, spinach, broccoli, or tomatoes)

  4. Salt & pepper, to taste

Optional extras (do not count toward the 4): herbs, cooked bacon/ham, green onions

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C)

  2. Lightly grease a muffin tin or use silicone liners.

  3. In a bowl, whisk eggs, salt, and pepper until smooth.

  4. Stir in cheese and vegetables.

  5. Pour evenly into muffin cups (about ¾ full).

  6. Bake 18–22 minutes, until set in the center.

  7. Cool for 5 minutes, then remove and serve.

💡 Notes

  • Muffins will puff while baking and settle slightly after cooling.

  • Silicone muffin pans make removal much easier.

  • Great warm or at room temperature.

🔥 Tips for Best Results

  • Pre-cook watery vegetables (mushrooms, zucchini) to avoid soggy muffins.

  • Finely chop ingredients for even texture.

  • Don’t overfill — eggs expand while baking.

  • Add herbs (parsley, chives) for extra flavor without calories.

🍽 Servings

  • 12 mini egg muffins

  • Serving size: 2 muffins

🧮 Nutritional Information (Approx. per 2 muffins)

  • Calories: 140

  • Protein: 10 g

  • Fat: 10 g

  • Carbohydrates: 3 g

  • Fiber: 1 g

  • Cholesterol: 185 mg

  • Sodium: 180 mg

(Values vary by cheese and vegetables used)

🌿 Health Benefits (Especially Helpful at 60+)

  • High protein supports muscle maintenance

  • Low carbohydrate for stable blood sugar

  • Easy to digest

  • Portion-controlled

  • Customizable for heart-healthy or low-sodium diets

❓ Recipe Q & A

Q: Can I make these ahead of time?
✔ Yes! Store in the fridge up to 4 days.

Q: Can I freeze them?
✔ Absolutely. Freeze up to 2 months. Reheat in microwave 30–45 seconds.

Q: Are they good for breakfast or lunch?
✔ Both! Pair with fruit or a salad.

Q: Can I use egg whites only?
✔ Yes. Use 1¼ cups egg whites instead of whole eggs.

Q: How do I make them dairy-free?
✔ Skip cheese or use dairy-free cheese alternatives.

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