Egg Muffins

Recipe

Breakfast
Egg Muffins

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3.74 out of 5 stars
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58 ratings

Recipe Data

12
Servings
10min
Prep
35min
Total

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    Description

    Bake these mini frittatas ahead and refrigerate for up to three days. Just reheat them in the microwave on HIGH for 30 seconds. Eat them alone or incorporate them into sandwiches or wraps.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1 ½ c.chopped meat, and/or vegetables, such as crisp-cooked bacon, fully cooked ham, bell pepper, green onion, zucchini, yellow summer squash
    ¾ c.Hy-Vee shredded Colby Jack, or Cheddar cheese
    8Hy-Vee large eggs
    c.Hy-Vee skim milk
    ¼ tsp.Hy-Vee salt
    tsp.Hy-Vee ground black pepper

    Things To Grab

    • Muffin tin
    • Hy-Vee nonstick cooking spray
    • Medium bowl
    • Whisk
    • Airtight container for storage

    Directions

    1. Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray. Add 2 tablespoons chopped meat and/or vegetables and 1 tablespoon cheese to each muffin cup; set aside.

    2. In a medium bowl, whisk together eggs, milk, salt and pepper. Pour into muffin cups, filling each about three-fourths full.
    3. Bake for 20 to 25 minutes or until muffins are set in the center. Remove from oven and cool for 5 minutes. Serve warm or cool completely and place in an airtight container; cover and refrigerate for up to 3 days.

    Nutrition facts

    Servings

    90 Calories per serving
    1 egg muffin

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 135mg
    • Sodium: 230mg
    • Total Carbohydrates: 2g
    • Protein: 8g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 15%
    0%
    Iron 4%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Back to School 2015.