Hi Rosemary & Thyme readers! I’m Mandalyn, and I’m delighted to be popping in to share a guest post for Kriste while she’s taking some time off to snuggle that new baby boy! I met Kriste last fall at a retreat we both attended, and although we didn’t have long to get to know each other, I was instantly drawn to her approachable personality and downright fabulous sense of style. Sharing a favorite recipe as a little guest post here on R&T is an honor. Hope you enjoy!
The making (and eating!) of food is a hobby and great source of enjoyment for me, and there are few things more comforting after a long day of photo editing than hiding away in my kitchen and creating a delicious meal. It’s become a kind of creative outlet, and I’ve spent the last year or so making some conscious choices about how to feed my family in healthy, simple, and wholesome ways. This recipe for egg muffins checks all the boxes:
- Ingredients are simple and fresh
- It’s versatile and customizable to likes and dietary restrictions
- They’re so quick and easy
- Muffins keep well in the fridge or freezer
- A great standby for reducing food waste – you can use whatever ingredients you have on hand!
If you’ve never made egg muffins before, there’s a good chance you can whip them up with ingredients you already have in your kitchen. You’ll notice that I’m calling this a formula instead of a recipe – that’s because there’s no end to the combinations you can use to make these muffins, and I’m leaving it totally open-ended. The veggies and extras added to the eggs are called “add-ins,” and you can use whatever you like! I’ve listed some options below the recipe, but it’s by no means a complete list. Get creative, and then switch it up the second time you make a batch! I’ve also added some tips and modifications that I’ve found to be helpful for particular kinds of veggies and add-ins.
Egg Muffins Formula
- 1 dozen fresh eggs
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
- 2 ½ cups add-ins; a mixture of cheese, herbs, veggies, meat, etc. (Pictured for my recipe:
- tomatoes, mushrooms, green onions, cheddar cheese, parmesan cheese, parsley, garlic)
- ½ tbsp olive oil or butter (optional)
- Generously grease muffin tin. Grease again. Egg muffins stuck to your muffin tin is a very unfortunate event. Preheat oven to 375°.
- Whisk eggs in a large bowl and add salt and pepper. (Adjust seasoning to taste)
- Chop veggies, herbs, and other add-ins, and sauté aromatic veggies and any others that need to be pre-cooked (like mushrooms) in oil or butter (I sautéed my mushrooms, the white/light green part of the green onions, and garlic).
- Combine add-ins with eggs and mix well.
- Ladle mixture into muffin tin, filling each ¾ full. Stir egg mixture with each ladle to evenly distribute veggies and add-ins. *Using a ladle is the best way to do this; simply pouring the eggs into the tin will result in some muffins with hardly any veggies and some with hardly any egg!
- Bake for 10-15 minutes, or until eggs are puffed and set. Overbaking makes these muffins really dried out and quite sad.
- Serve immediately – we love ours with sriracha!
- To store, let muffins cool completely and place in airtight container. They will keep in fridge for a few days and longer in the freezer.
Makes 12-15 egg muffins.
Tip: The fresher the ingredients, the better! This is such a simple recipe that the freshest eggs you can find, seasonal or local produce, and fresh herbs will make a huge difference in depth and flavor.
Until next time!
R&T and Mandalyn