Muffins Egg Breakfast | Morning Sweetness for Family

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Muffins Breakfast Egg are baked egg cups (or mini frittatas, if you prefer a slightly fancier name) that are loaded with any variety of fresh vegetable, meat, and/or cheesy additions you please.

How to Store, Freeze, and Reheat Breakfast Egg Muffins

These Healthy Breakfast Egg Muffins will last up to three days in the refrigerator and three months in the freezer.

To Store in the Refrigerator: Let the egg muffins cool completely, then place them in an airtight container. You can store all of the egg muffins together in a single larger container or portion them into individual containers to take with you on the go. Plastic wrap and even plastic baggies work well for portability too.
To Store in the Freezer: Let the egg muffins cool completely, then individually wrap them in plastic wrap. Place in a ziptop bag, then freeze.
To Reheat Egg Muffins from Refrigerated or Frozen: Unwrap the muffins if needed. Place on a microwave-safe plate. Reheat gently in the microwave until hot and warmed through to the center, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).

The exact cook time you need to reheat the breakfast egg muffins will vary based on your microwave’s power. Consider the first egg muffin a bit of an experiment. From there, you’ll forever know how long you need.

Tips and tricks for making perfect egg muffins

Grease your muffin tin properly and use a good quality nonstick muffin tray. If in doubt, use parchment paper or cupcake liners to prevent sticking.
The muffins puff up while they cook in the oven. Fill them 3/4 of the way up to prevent overflow.
Let your muffins cool for about 10 minutes before attempting to remove them. Run a plastic knife or spatula around the inside walls of the muffin holes to help loosen them if needed.

INGREDIENTS

2 cups all-purpose flour optional: substitute 1 cup whole wheat flour or whole wheat pastry flour for 1 cup all-purpose
2 tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
½ cup coconut sugar instead of the called for 1 and 1/4 cups of sugar
1 ½ cups finely shredded carrots
2 large tart apples peeled and shredded
½ cup raisins
¾ cup shredded coconut
½ cup chopped pecans
3 lightly beaten eggs
½ cup vegetable oil instead of the called for 1 cup vegetable oil
1 cup + 1 Tbsp Unsweetened applesauce added to compensate for the oil
½ tsp. vanilla extract

INSTRUCTIONS

Preheat oven to 375 degrees. Line muffin tins with baking cups; set aside.
Sift flour with cinnamon, baking soda, and salt into a large bowl. Stir in sugar until blended. Then add carrots, apples, raisins, coconut, and pecans until blended. Make a well in the center of the mixture and pour in eggs, oil, and vanilla all at once. Stir just until mixture is evenly moist.
Spoon batter into muffin tins, filling at least ¾ full. Bake for 18 to 20 minutes or until golden. Serve warm.

NOTES

Nutrition Facts lists 1 large muffin when making 20. Nutritional Information for 30 mini muffins (per muffin): 153 calories, 9.3g fat, 131mg sodium, 16.8g carbs, 2.5g fiber, 7.6g sugar, 2.1g protein