Mini Egg Muffins are delicious and nutritious, and can be made in advance. You can freeze these delicious treats for up to two months. Reheat them in the microwave in twenty minute increments to keep them hot. Then, serve with potato wedges or a side salad. If you’d prefer to make them for breakfast, you can experiment with different flavours and spices. And they are quick to prepare. You can make them with just a few simple ingredients.
BLW Mini Egg Muffins Recipes
Mini Egg Muffins
- Preheat the oven to 350°F. Lightly grease a mini muffin tin with butter or oil.
- In a skillet over medium heat, heat the olive oil. Add the pepper and onion, and sauté until the onion is translucent. Add the spinach and cook, stirring frequently, for a minute longer.
- Scoop about 1 tablespoon of mixture into each muffin cup.
- In a medium bowl, whisk the eggs, stir in the shredded cheese, and pour the mixture over the vegetable mixture in the muffin tin.
- Bake the muffins for 10 minutes, until set in the center.
- Store muffins in a sealed container in the refrigerator for 2 to 3 days. Freeze in a freezer-safe container for up to 3 months.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Mini Egg Muffins for your Baby
To make these mini egg muffins, combine eggs, oil, milk, cheese, spinach, and seasoning. Using a fork or whisk, combine eggs, remaining ingredients, and 1/4 cup milk. Then, add the vegetables and bake for 18 to 25 minutes, until the muffins are done. You can serve these with potato wedges or a side salad. Once they’re done, transfer them to an airtight container. They’ll keep for five days. To reheat them, heat them in the microwave for a few minutes.
To make these delicious bites, use leftover veggies and herbs. You can also use leftover egg whites, tomato sauce, ham, and smoked salmon. Once they’re baked, simply store them in the freezer. You can reheat them in the microwave in 20-second intervals to serve them warm. You can eat them warm or cold. For best results, use free run eggs. You can choose from smoked salmon, or you can opt for ham or ground turkey sausage.
To make the Mini Egg Muffins, slice potatoes into quarters and boil for 5 minutes. Drain. Mix together eggs, milk, and cheese. Pour the mixture into a mini muffin tin and bake for twenty minutes. You can store these in the refrigerator. Once baked, let them cool completely before serving. You can also freeze them. If you need, you can reheat them at a later time. For best results, refrigerate them for up to four days.
Tips and Tricks
These Mini Egg Muffins are easy to make and take very little time to make. You can easily double the recipe and freeze them for later. To store them, simply line a muffin pan with parchment paper or use a ziplock bag. They will stay fresh for about three months in the freezer. Alternatively, you can make large batches and freeze them. To store these Mini Eggs, you need to thaw them overnight in the refrigerator.
You can also prepare these delicious Mini Egg Muffins ahead and enjoy them for lunch the next day. They are great for breakfast or brunch and are a healthy option for any meal. You can add a variety of toppings to your Mini Egg Muffins to suit your taste. The perfect snack for any occasion, this recipe is guaranteed to impress! The recipe is easy to make and will save you time and effort. All you need is a few ingredients.
These muffins are a healthy and portable breakfast or lunch option. You can also make them ahead of time and serve them with potato wedges and a side salad. If you have leftover veggies, you can use these as a nutritious on-the-go snack. The mini egg muffins can be baked for about eighteen to twenty-five minutes. You can also add additional ingredients such as tomatoes or vegetables. You can add a few ounces of chopped roasted vegetables or sliced ham to your mini egg muffins.
If you have leftover veggies, these Mini Egg Muffins are a healthy and tasty snack. They can be served warm or cold and are the perfect choice for breakfast or a quick lunch. Unlike most other foods, these Egg Muffins are easy to make and freeze. They can be eaten right out of the freezer or frozen. If you are traveling, you can pack them for later meals. This is a great make-ahead breakfast!
These Mini Egg Muffins are the perfect breakfast for on-the-go. They are easy to make and are packed with wholesome ingredients. Whether you’re on the go or at home, these egg bites will be a delicious and healthy breakfast for everyone in your family. If you want to add smoked salmon, use only the best quality smoked salmon. You’ll love this simple, protein-packed treat!