Egg muffins are a quick and healthy breakfast as part of the ideal meal prep breakfast. This gluten-free muffin packs enough protein to keep you full all morning.
Keyword egg muffins
Prep Time 10minutes
Cook Time 20minutes
1cupfresh herb leavesmy favorite: dill, parsley, cilantro, basil, chives. All the soft ones.
1/2-1cupgrated mozzarella cheese
Preheat oven to 350F.
Crack eggs into a big bowl and whisk until no longer "snotty". The longer you whisk the more liquid it becomes.
Destalk herbs and finely chop herb leaves. Add to whisked eggs.
Add sea salt & pepper to eggs and whisk vigorously until well combined.
Line a muffin tin with silicone muffin liners (*see notes) and divide egg mix into all muffin liners. Then sprinkle some mozzarella cheese on top of each muffin.
Bake for 18-20 minutes or until eggs are set. They will form a dome at first and then flatten while they cool.
Enjoy immediately or once completely cooled store in an airtight container in the fridge for up to 4 days or freeze in a silicone bag. To defrost, place in the refrigerator overnight, then either microwave or place in the 350F oven for 3-5 minutes.
* paper liners will not work. The egg will stick to the liners and it will be impossible to remove the paper. A non-stick muffin tin will work but only if buttered and floured well before adding the egg mix. This is an affiliate link and I earn a commission from qualifying purchases: Silicone muffin cups are the best material for these muffins. (this is an affiliate link and I may earn a commission at not extra cost to you if you buy through the link).