What makes a muffin healthy or unhealthy?

Signs of a healthy muffin recipe are whole-food ingredients like fruit, veggies, nuts, seeds, eggs, and low-fat milk and yogurt (or a dairy-free alternative). Fats from plant-based oils or moderate amounts of butter can be incorporated into a muffin recipe — remember, you are making 12 servings.

How do you keep egg muffins from collapsing?

Placing a muffin tin in a rimmed baking dish of water will prevent the muffins from rising too high as they bake. This prevents them from collapsing and shriveling later. The difference is quite noticeable, and all you have to do is add an extra pan of water to the equation when you bake these.

How long will egg muffins last in the fridge?

Storage and Reheating Tips Let the muffins cool completely, then place them in an airtight container in the refrigerator for up to 3 days . You can store all of the muffins together in a single larger container or portion them into individual containers to take with you on the go.

What happens if you eat a muffin every day?

Now muffins aren't all bad. These things are only unhealthy if eaten on a regular basis. If every so often you want a muffin for breakfast or a snack, that's no big deal. When you grab a bakery muffin for breakfast daily, that's when you increase your risk for unwanted weight gain and other health issues .

Why did my egg muffins turn green?

This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites .

Is it OK to freeze egg muffins?

Freezing: For longer storage, make sure your container is freezer-safe, and freeze the egg muffins for up to 3 months . Thaw in the refrigerator overnight, and follow the reheating instructions below. Or skip thawing and microwave for 1–2 minutes, or until warmed through.

Why are my egg muffins watery?

Veggies should be sautéed so they don't release liquid as the egg cups bake–this is what makes egg muffins watery. Mix the base, making sure not to over-whisk, this can make your egg muffins spongy. Then mix in your meat (if using), cheese, and cooled veggies.

What is a healthy substitute for eggs in muffins?

Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

Can I eat a muffin every morning?

It's not horrible, but it sounds better than it is. A bran muffin is still a muffin, a kind of bread or cake, made with flour and sugar, high in calories and carbs. An occasional muffin won't do you in, but a daily muffin habit can add pounds . Just adding a healthy-sounding ingredient or two doesn't change this.

Why is the egg McMuffin healthy?

The Fruit and Maple Oatmeal, Egg McMuffin and Sausage McMuffin with Egg at Mcdonald's have less than 500 calories and offer some protein, carbs and fat .

What makes a muffin bad?

OR did you mean “what makes for a bad muffin?” - in which case I would say if it is dry, crumbly, tasteless, or over sweet , (all the same things that also apply to bad cakes), then that would be a bad muffin.

Are muffins a healthy snack?

Trouble is, they're not usually the healthiest meal or snack option . “A lot of store-bought muffins are like glorified cupcakes — they can be packed with added sugar and low in fiber, sending you on a blood sugar roller coaster,” says Charlotte Martin, RD, a recipe developer in Baltimore.

What is unhealthy about baked goods?

Bakery products are often high in calories and sugar, which can lead to weight gain . They are also often made with refined flour, which is low in fiber and can cause spikes in blood sugar levels. Bakery products can also contain unhealthy fats, such as saturated and trans fats.

Healthy Egg Muffin Recipe (2024)

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Jazz up breakfast with this easy Egg muffin cups recipe. Use any toppings you like and make delicious egg muffin cups for a quick breakfast.

This is the easiest breakfast but turns out amazing. You can make a big batch ahead of time to enjoy all week long. They are also freezer friendly and so frugal.

We love to make several different kinds. The ideas are endless for toppings. It is also a great way to use what you have and clean out the fridge.

You might aslo like Easy Scrambled Egg Muffins and Over Hard Eggs.

Let’s get started!

Ingredients for heathy egg muffin recipe:

6 Large Eggs
6 Large Egg Whites
1 cup Baby Spinach Chopped
½ Red Bell Pepper Diced
½ Green Bell Pepper Diced
18 Cherry Tomatoes Quartered
½ tsp Salt
½ tsp Pepper
1 cup Shredded Mozzarella Cheese

How to make egg muffin recipe:

Preheat the oven to 350 degrees F. Spray a muffin pan with non-stick cooking spray.

Divide the bell peppers, spinach and tomatoes evenly among the muffin tins.

Next, top with the shredded mozzarella cheese (divided evenly among the muffin tins as well).

In a large mixing bowl, whisk together the eggs, egg whites, salt and pepper until well combined.

Top each muffin tin with the eggs mixture and fill just below the top of each one.

Bake for 24-26 minutes until the eggs are set. Let cool for a few minutes and then carefully remove the egg muffins from the tin.

Serve warm immediately or cool completely to store in the refrigerator or freezer for later!

My kids devoured these! My husband loved them too. I love them because you could mix them up ahead of time and then just pop them in the oven. Enjoy!

Now you know how to make egg muffin cups!

How long will breakfast egg muffins last:

Typically the egg muffins will last a week if kept in the fridge. I like to make a large batch on Sunday and we can enjoy them during the week on busy school mornings.

How to freeze egg muffins:

You can easily freeze these egg muffins. Just place in a freezer bag. I suggest you letting them thaw over night in the fridge and then reheating in the microwave for a super easy morning.

You can make a bunch of them ahead of time and then keep them in your fridge to use on other mornings. They heat up in minutes for quick and easy breakfasts.

Variation ideas forhealthy egg muffin recipe:

Try adding sausage or bacon.
Diced onions combine perfectly with bell peppers.
Use leftover veggies in the cups. We love broccoli, mushrooms, spinach and anything we have!
Any type of cheese will work. Cheddar, monterey jack, colby and more.
Bell peppers. Try other types such as red or yellow.

Time Saving Tips:

This recipe calls for bell peppers and sometimes we all add diced onion. Another time saving tip is to use a small food chopper or food processorto quickly and easily chop the bell peppers.

If you do not have one of these, I highly recommend them. They are such a time saver and you can get the veggies really fine if you have children that are picky.

I usually just chop the entire vegetable and freeze what I don’t need. It’s so nice to be able to just take the diced onion out of the freezer for recipes.

This is how I meal prep. It’s so quick and easy and helps get dinner on the table fast.

Learn andhow to freeze onionsand alsohow to freeze peppersto save so much time in the kitchen!

Give this tasty recipe a try!

Breakfast egg muffins are super easy and one of our favorite healthy breakfasts. It’s a great way to enjoy scrambled eggs in a fun muffin.

These are perfect for on the go. You can freeze some for later and just reheat egg muffins.

Everyone will love these tasty egg cup. Let us know once you try them and how they turn out for you!

Print this easybreakfast egg muffin recipe below:

Review

Pin Print

Healthy Egg Muffin Recipe

5 from 1 vote

Jazz up breakfast with this easy Egg muffin cups recipe. Use any toppings you like and make delicious egg muffin cups for a quick breakfast.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6

Cuisine American

Ingredients

▢ 6 Large Eggs
▢ 6 Large Egg Whites
▢ 1 cup Baby Spinach Chopped
▢ 1/2 Red Bell Pepper Diced
▢ 1/2 Green Bell Pepper Diced
▢ 18 Cherry Tomatoes Quartered
▢ 1/2 tsp Salt
▢ 1/2 tsp Pepper
▢ 1 cup Shredded Mozzarella Cheese

Instructions

Preheat the oven to 350 degrees F.
Spray a muffin pan with non-stick cooking spray.
Divide the bell peppers, spinach and tomatoes evenly among the muffin tins.
Then top with the shredded mozzarella cheese (divided evenly among the muffin tins as well).
In a large mixing bowl, whisk together the eggs, egg whites, salt and pepper until well combined.
Top each muffin tin with the eggs mixture and fill just below the top of each one.
Bake for 24-26 minutes until the eggs are set.
Let cool for a few minutes and then carefully remove the egg muffins from the tin.
Serve warm immediately or cool completely to store in the refrigerator or freezer for later!

Nutrition Facts

Calories 150kcal, Carbohydrates 4g, Protein 14g, Fat 9g, Saturated Fat 4g, Cholesterol 178mg, Sodium 433mg, Potassium 301mg, Fiber 1g, Sugar 3g, Vitamin A 1429IU, Vitamin C 34mg, Calcium 132mg, Iron 1mg

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