Heart-Shaped Breakfast Egg Muffins
Happy Valentine’s Day! Enjoy breakfast in bed with these delicious, easy-to-repeat Heart-Shaped Breakfast Egg Muffins, perfect for making with your little ones, or as a savoury surprise for Valentine’s/Galentine’s Day. Each breakfast egg muffin packs a feel-good serving of vegetables to keep you full and energized all morning long.
What I love most about these egg muffins is they help with portion control, while still leaving a satisfying taste. I can have a couple of these tiny muffins while enjoying a side of crispy turkey bacon and toast (one of my favourite weekend breakfast combos!) It’s a great way to meal prep for the busy mornings again.
Heart-Shaped Breakfast Egg Muffins INGREDIENTS:
- Egg: This will be the base of your egg muffins.
- Veggies: Add tomatoes, sweet peppers, spinach, mushroom, onion, garlic or any of your favourite veggies. Try mincing your vegetables so they fit within each heart-shaped muffin tin.
- Milk: cow milk or plant-based milk. I use a little milk to add a creamy texture to the egg muffins.
- Seasonings: s + p – that’s it. Keep the seasonings simple or the flavour may be too overpowering.
- Cheese: Cheese helps hold everything together, and leaves a crispy finish on your egg muffins. You can use cheddar cheese or any other cheese you enjoy.
You can make these fun egg muffins using a standard muffin pan and a small marble or dime-size aluminum foil ball to bake them into a heart shape. If you want to purchase a heart-shaped muffin pan, you can find them on Etsy, Amazon, Walmart, Michaels and even the Dollar Store.
Heart-Shaped Breakfast Egg Muffins
Equipment
- heart-shaped muffin pan (or regular muffin pan)
Ingredients
- 1/2 tomatoes diced
- a small handful of spinach chopped
- 2 Cremini mushrooms diced
- 1/4 cup onion minced
- 1 garlic minced
- shredded cheddar cheese as much as desired, or any other cheese you prefer
- 4 eggs
- 2 tbsp milk or plant-based milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried parsley optional, for garnish
Instructions
- Whisk eggs, milk and seasonings in a medium bowl
- Stir in vegetables
- Gently pour egg mixture into each muffin tin. Do not overfill the muffin tins. Leave a bit of space at the top as the muffins will rise.
- Sprinkle cheese on top
- Generously coat your muffin pan with nonstick spray, or use cupcake liners
- Bake at 350 F for 25-30 minutes, or until fully cooked and cheese is melted
- Let cool for 5 minutes, then remove from pan
- Serve and enjoy!
Notes
You can also try using a silicone muffin pan to help prevent sticking.
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I’m Alicia, owner of My Feel Good Meals. I’m so happy that you’re here! Explore recipes made with whole food ingredients that taste amazing and make you feel good! Click here to learn more about me…
