Easy Egg Muffins, Two Ways
These easy egg muffins, two ways are the perfect meal prep breakfast item to have on-hand through the week. They’re light, fluffy and loaded with flavor. Whether you enjoy the traditional egg recipe or the vegan version, you are guaranteed to find something everyone in the household will love. These easy egg muffins, two ways are sure to be a hit.
About this recipe
What’s great about this breakfast recipe is that you get two types of egg muffins and only need one muffin tin. This recipe makes 6 regular muffins and 6 vegan muffins. When prepping the egg muffins you will want to soften the vegetables in a small skillet before mixing them in with the whisked eggs. Just make sure they are not too hot when you combine them together. Otherwise, they may begin to cook the eggs and the texture will be impacted. Same applies for the vegan egg muffins.
What’s great about these egg muffins two ways recipe is that you can get as creative as you want. For the regular recipe, feel free to mix in bacon, breakfast sausage or extra veggies. For the vegan recipe, try mixing in any vegetable you want. The crispy tempeh tastes just like bacon and adds a layer of texture thats hard to resist. I like using the mushrooms, onions, and bell peppers, but tomato, jalapeno and fresh herbs would taste great too.
This breakfast recipe makes 12 servings. The nutritional values below are the average of all the ingredients. It is not split by regular or vegan muffins. Please keep this in mind when enjoying.
Storage
Store any leftovers in an airtight container in the refrigerator for four to five days. You can easily freezer these muffins too. To reheat, simply microwave until heated through. Looking for more breakfast recipes? Try my blender chocolate muffins or my baked peanut butter banana oat bars.
Egg Muffins Two Ways
Ingredients
Plant Based Egg Muffins
- 1 cup JUST egg product, Vegan brand
- ½ cup shredded mozzarella cheese , Daiya brand
- ¼ cup orange bell peppers, diced
- ½ cup sweet onion , diced
- 1 tablespoon butter, Earth Balance
- ½ cup tempeh , diced and heated in a pan until crispy
- ¼ teaspoon paprika
- pinch salt and pepper
Regular Egg Muffins
- 5 eggs
- ½ cup shredded mozzarella cheese
- ¼ cup button or baby bella mushrooms, sliced or diced
- ½ cup sweet onion, diced
- ¼ cup orange bell peppers, diced
- pinch salt and pepper
Equipment
- Muffin tin
- 2 saute pans
- mixing bowl
Instructions
- Preheat the oven to 350 degrees.
- Grab a muffin tin and spray it with non-stick cooking spray. Set it aside.
Prep the vegan egg muffins:
- For the plant-based egg muffins you’ll want to gently spray a sauté pan with cooking spray and add the onions and peppers. Let the onions and peppers get slightly soft, but not mushy. Roughly 4-5 minutes in the pan. Remove from heat and set aside.
- In a separate sauté pan, you will add the vegan butter and the diced tempeh. The tempeh should be about the sizeof a dime or smaller.
- Add the tempeh to the butter and let it begin to cook. As it gets crispy sprinkle on the paprika and toss everything together. Once cooked and slightly crispy on the outside, turn off the heat and set the seasoned tempeh aside.
- In a large mixing bowl, add the JUST egg, Daiya brand mozzarella, cooled bell peppers and onion, and the cooked tempeh. Season with salt and pepper. Whisk well.
- Pour the plant-based egg mixture evenly across 6 of the muffin tin cups.
Prepare the regular egg muffins:
- For the regular egg muffins, you’ll want to gently spray a sauté pan with cooking spray and add the onions, peppers and mushrooms. Let the onions, peppers, and mushrooms soften in the pan. Cook for 4-5 minutes in the pan. Remove from heat and set aside.
- In a large mixing bowl, whisk the eggs and add in the softened onions, peppers, mushrooms, and mozzarella cheese. Season with salt and pepper and stir until well combined.
- Pour the egg mixture across the remaining 6 muffin tin cups.
Bake
- Bake at 350 for 24-25 minutes or until cooked through.
- Serve immediately and enjoy.
One Comment on “Easy Egg Muffins, Two Ways”
I absolutely love this recipe! I have only made the non-vegan version (just double all the ingredients), but I really like how I can add really anything I have on hand. As a teacher, I leave for school by 6:30 every day, and having something I can through in the microwave to heat up that is healthy and not a sugar bomb is so important to me. I can’t same enough good things about this recipe!