I have a secret ingredient that makes these egg muffins so delicious. I am obsessed with it; you can find it at Trader Joe's. It is called aglio olio, which is an Italian phrase that translates to "garlic and oil." The seasoning blend has dried minced garlic, bell pepper, parsley, and much more. Trust me, you'll be obsessed too! ♡
If you are looking for more creative egg muffin recipes, try my egg muffins with spinach and feta next!
Egg Muffins Ingredients
- Eggs: A dozen large eggs provide a fluffy base for your muffins.
- Red onion: Half a red onion, small diced, adds a subtle sweetness and bite.
- Bell pepper: For a colorful and crunchy addition, opt for red, green, or yellow bell peppers, diced into small pieces.
- Mushrooms: Use your favorite variety - white button or earthy cremini -small dice for even cooking.
- Aglio Olio: This flavorful seasoning blend is the secret ingredient that elevates these egg muffins. Packed with garlic, onion, and other herbs, it adds a delicious depth of flavor.
- Parsley: For a fresh touch.
How to Make Egg Muffins
Add olive oil, diced mushrooms, bell pepper, onion, and aglio olio seasoning to a skillet over medium heat. Sauté until the onions and mushrooms have softened, about 5 minutes. Turn off the heat and place aside to cool.
Meanwhile, crack the eggs into a mixing bowl and add black pepper to taste. Whisk the eggs until all are broken up. Add the slightly cooled vegetable mixture to the eggs along with the parsley. Whisk to combine ingredients.
Brush each muffin cup with olive oil. Fill each cup with the egg mixture ¾ the way full. Bake at 375°F for 16-18 minutes.
Helpful tip: This recipe doesn't use cheese. However, feel free to top it with your favorite variety, such as shredded Monterey jack, cheddar, or even feta cheese.
Tips for Baking Perfect Egg Muffins
- Even cooking: Fill each muffin cup ¾ full with the egg mixture for even cooking and to prevent overflow.
- Use a nonstick muffin tin: This can make cleanup easier and help prevent sticking.
- Let cool before removing: Allow the egg muffins to cool in the muffin tin for a few minutes before removing them to prevent breakage.
- Prep ahead: Save time in the morning by preparing your ingredients the night before. Dice vegetables, measure out aglio oglio, and assemble your muffin tin.
Recipe Variations + Ideas
- Mediterranean: Incorporate sun-dried tomatoes, Kalamata olives, and feta cheese for a Mediterranean twist.
- Spicy Kick: Add a dash of hot sauce, jalapeños, or cayenne pepper for those who love a little heat.
- Creamy and Rich: Add a dollop of Greek yogurt or sour cream to the eggs for a creamy texture.
Storage and Reheating
- To freeze egg muffins for optimal freshness, individually wrap each cooled muffin in plastic wrap or parchment paper to prevent freezer burn and sticking.
- Place the wrapped muffins in a sturdy freezer-safe bag, removing as much air as possible before sealing.
- Clearly label the bag with the contents and date. When ready to enjoy, transfer the desired number of egg muffins to the refrigerator to thaw overnight.
- For quick reheating, microwave egg muffins on medium power for about 30 seconds, or until heated through.
More Breakfast Egg Recipes
- Summer Skillet Ratatouille with Eggs
- Skillet Frittata with Arugula and Balsamic Marinated Tomatoes
- Avocado Toast with Kimchi and Fried Egg
- Spinach and Sweet Potato Egg Bake with Italian Sausage
- Breakfast Quinoa Bowl with Asparagus Recipe
Egg Muffin Recipe
Fuel your mornings with this delicious egg muffin recipe. It's dairy-free, and the recipe has a secret ingredient from Trader Joe's. (Makes 18 Egg Muffins)
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 Servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 12 large eggs
- pepper to taste
- olive oil
- 8 oz cremini mushrooms, small dice (or 1 pint)
- ½ medium red onion, small dice
- 1 large bell pepper, small dice
- 2 teaspoons Trader Joe's Aglio Olio seasoning blend or Italian seasoning
- ½ bunch parsley, stems removed, chopped
Instructions
- Place a skillet over medium heat. Add enough olive oil to lightly coat the pan, then add diced mushrooms, bell pepper, onion, and aglio olio seasoning.
- Saute until the onions and mushrooms have softened, about 5 minutes. Turn off the heat and place aside to cool.
- Meanwhile, crack the eggs into a mixing bowl and add black pepper to taste.
- Whisk the eggs until all are broken up.
- Add the slightly cooled vegetable mixture to the eggs along with the parsley. Whisk to combine ingredients.
- Brush each muffin cup with olive oil. Fill each cup with the egg mixture ¾ the way full.
- Bake at 375°F for 16-18 minutes.
- Allow the egg muffins to cool before removing them from the pan.
Notes
This recipe doesn't contain any added salt. The aglio olio seasoning blend provides enough salt and flavor for the egg muffins.
Rob says
Instead of parsley I added spinach. It was very good.