Cheese and Veggie Egg Muffins are the perfect breakfast egg muffins.
Loaded with delicious ingredients like sausage, cheddar cheese, and of course veggies, this egg muffin recipe is one you will want to make again and again.
Quick and easy to make, cheese and veggie egg muffins make a great grab and go, healthy, breakfast option. Make these egg muffin cups ahead of time or enjoy them that very morning, and start your day off nourished and refreshed while savoring the taste of your new favorite breakfast dish.
How Many Calories Are In An Egg Muffin?
As breakfast foods go, this cheese and veggie egg muffin recipe really is the best bank for your buck, if calories were considered currency.
Eggs are a super filling packed with protein breakfast option without lots and lots of calories. Depending on the egg and size, eggs start off at around only 70 calories. Yes!
Then in addition to the egg, a modest use of cheese, sausage, and some veggies are the main ingredients to these delicious breakfast egg muffins. So you don’t have to worry about totally killing your diet with these egg muffins.
Now that we have established the calories in an egg, you can probably start to gauge how many calories are in egg muffins.
Every recipe is different. However, if you are being super calorie conscious and want to keep an egg muffin to be about 150 calories, that is totally doable, especially with these cheese and veggie egg muffins.
Veggies are low in calories, a little sausage isn’t going to kill your calorie count, and you don’t need a lot of cheese to make these egg muffins taste good.
The way egg muffins start to hit a high caloric amount is when they are loaded with tons of bacon or sausage or smothered in cheese.
As long as you are conscious of your ingredients, egg muffins can be a filling, low calorie breakfast option and these cheese and veggie egg muffin recipe has definitely hit the mark.
How Long Can I Keep Egg Muffins In The Fridge?
These breakfast egg muffins don’t last long in our home. We love them because they are so tasty, so nutritious, and are such a great grab and go breakfast option.
With all that said though, I understand that no matter how good something is, sometimes you have leftovers. In fact I love when I have leftovers because that means life just got a little easier for me.
Good news, you can totally store these egg muffins in the fridge. Yay!
Just put your breakfast egg muffins in an airtight container in the refrigerator and they will last for up to 5 days, meaning you can make a batch on Monday and have a grab and go breakfast option for the whole work week.
That sounds like a winner of a dish to me.
So don’t worry if you have leftovers. They don’t have to go to waste. Put them in the fridge and when you are ready to have some more egg muffin cups, either take them out and eat them cold or reheat them in the microwave.
Either way these cheese and veggie egg muffins are t-a-s-t-y!
How Do You Reheat Egg Muffins?
So we have already established that these cheese and veggie egg muffins can be stored in the refrigerator. Phew.
But what if you don’t want to eat your egg muffins cold?
Don’t worry you can easily reheat these egg muffins. Just put your egg muffin or egg muffins on a microwave safe dish and heat these breakfast treasures on high for about 30 seconds.
If you take these egg muffins out and feel like you want them slightly warmer, no biggie just heat them up for about 10 seconds or so more.
In just seconds you will have a warm, delicious, breakfast or snack that will give you the nourishment you need to make it through the day.
I hate it when I am starving, eat something and am still hungry. That is not the case with these. I am left full and ready to go.
How Do You Get Baked On Egg Out Of Muffin Tins?
Nothing puts a bad taste in your mouth like ending a meal and being welcomed with dishes that are impossible to clean. It almost makes you question if the dish was worth it.
Don’t let that be the case with this cheese and veggie egg muffin recipe. After making this meal, you don’t have to be greeted with an impossible pan mess.
First off I always try to spray my pans with cooking spray to try to minimize the food sticking to the pan.
However, even with doing the proper prep work, it seems like you just can’t escape being left with food still on the pan.
There are a few tricks to help prevent you from scrubbing pans for hours and hours.
How Do You Clean Baked Muffin Tins?
Baking soda isn’t just for baking. Make a paste with it and clean.
Baking soda can be used as a scrubbing agent. Just mix water and baking soda together to make a paste and combine with a scrubbing pad and the food will come off so much easier.
You want to use enough water that the baking soda is a paste and not crumbly clumps. However, don’t use too much water that the baking soda looks like just a white liquid.
Note: If you are working with a pan that scratches easily, then use a cloth or sponge.
Soak in hot water with white vinegar.
Soak the muffin tin in hot water accompanied with a generous drop of white vinegar. Let the pan soak for a few minutes and then start cleaning off the egg.
It should come off a lot easier.
Soak in cold water for a few hours.
I know, I know, I just said soak in hot water. Well a theory is that if you are choosing to soak the pan for a while in just water, cold water is better.
Once you have soaked for a few hours the food should have loosened up and become easier to get off the muffin tin.
After soaking the pan, use salt. Salt can serve as an agent that will help break down the harshness of the food sticking.
Sprinkle with some salt and then start cleaning.
How To Clean Stuck On Pans?
A variety of ways have been listed above, but the best answer is really what you find works best for you.
I personally am a big believer in being patient with this one and giving that pan or muffin tin a chance to soak and then coming back to it to clean.
Usually that is all I need to do.
However, if that doesn’t work, my inclination would be to try the baking soda. I use that to clean the stove all the time.
Wait No Longer To Try This Exciting Breakfast Choice!
Now that you know that breakfast egg muffins are easy to make and don’t have to leave behind a hard to clean mess, then there should be nothing stopping you from trying this great breakfast.
Cheese and Veggie Egg Muffins are the answer to your morning doldrums. Change up the meal rotation and make life easier for yourself with these great grab and go muffin tin eggs.
You will love them!
Looking for some other egg muffin recipes to try? Try Ham and Cheddar Cheese Breakfast Egg Muffins and Air Fryer Egg Cups. Both would make great additions to your breakfast menu.
Cheese and Veggies Breakfast Egg Muffins
- 10 large eggs
- 1 teaspoons sea salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1 cup white mushrooms chopped
- 1/2 cup green bell peppers diced
- 1 cup spinach chopped
- 1/4 cup cooked sausage diced
- Preheat oven to 400 F.
- Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Add in all other ingredients
- Divide evenly into muffin tins filling each about 2/3 full.
- Bake in preheated oven for 12-15 minutes, or until set.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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