Recipe: Soft Baked Egg Muffins

I know this may come as a surprise, but what I’m about to tell you is 100% true. Not so long ago, there was a time when I didn’t “like” (read: didn’t try) eggs. Unless maybe if they were scrambled with about an entire bag of shredded cheddar melted in. I had this weird thing that “egg whites tasted like metal” and was a firm believer that yolks were unhealthy. Don’t worry, I’m shaking my head at me, too. But, such is life, we eat and we learn.

Now-a-days, eggs are a staple ingredient in my grocery cart and meal on my weekly menu. You’ve seen me snap pics of them hard boiled in salads, fluffed into omelettes, and over easy on toast. But my favorite egg-licious dish of all? The soft-baked egg muffin.

These soft-baked egg muffins offer up protein packed whites and all the benefits of the nutrient dense yolk. (That’s right – don’t fear the yolk! Read more here. Thank you, Jillian Michaels for breakin’ it down). They are among the easiest meals to prep, and they look dang pretty in a healthy food flat lay if ya ask me 😉

Prep. Preheat your oven to 350. Pop silicone liners into your fave muffin tin and lightly coat with cooking spray. Tip: If you’re going to bake eggs, silicone muffin molds are a kitchen essential. I bought this set from Amazon and they are eggcellent. 😉 Eggs slide right out of the molds, no more sticking to the tin!

Choose your filling. When I prep egg muffins, I like to fill them with two ingredients –  typically one green and one colorful, flavorful veggie! Tip: I wilt or steam leafy greens prior to baking so that I can fit more into the molds (#mofoodlessproblems). I spare on any extra oils or spices during this step, and just let the veggies do their flavor thang! Divide up your filling into equal portions and place into the silicon molds.

My fave combos:
Wilted kale + heirloom tomato
Wilted spinach + mushroom
Sauteed bell pepper + onion
Steamed broccoli + bell pepper

The main event. You’ve never seen true love like when egg + filling collide. Totally optional, but I often will add 1/8 cup liquid egg whites to the base of my molds. I find that it makes the muffins just a bit more robust and I’m always looking for ways to get added protein in my diet. Give an egg a careful crack and slowly release into the silicon mold. Voila!

Season it. If your palette calls for some extra flavor, sprinkle your favorite seasoning directly atop the raw egg bites. I can’t get enough of Trader Joe’s Everything But The Bagel seasoning. Just a dash and I’m in breakfast heaven. The hype is real, gals.

Bake it. Into the oven they go! Bake egg muffins at 350 for about 17-20 minutes. If your whites are still runny, keep on baking until they’re firm and plump. The perfect yolk will be a little jelly on top.

Serve it. You can’t go wrong any way ya bite em, but I pair one egg yolk muffin and one egg white muffin (simply 1/4 cup liquid egg whites poured into the mold) with one slice of sprouted grain toast topped with 1/2 tsp EVOO.

Save it. Refrigerate the remaining servings in a tightly sealed tupperware for up to 5 days. To avoid condensation, allow your muffins to cool completely before stacking and sealing in tupperware. To reheat, pop a serving into the microwave for about 60 seconds.

That’s all, yolks! 😉 I crack myself up.

7 thoughts on “Recipe: Soft Baked Egg Muffins

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