Loaded with veggies, cheese, and nuts, egg muffins can be eaten warm out of the oven or reheated in the microwave. With this make-ahead meal, you can get several breakfasts and have only one pan to wash. Store extra muffins in a baggie or food storage container in the refrigerator or freezer. Reheat them in the microwave for one minute if refrigerated, two to three if frozen.
This recipe comes from an amazing young cook, 16-year-old Grace Mosher in Kansas. She and her grandmother, Marylin Warner, have come up with clever variations to some of my recipes. When Grace wanted to make Parmesan Dijon Potatoes, they didn’t have enough potatoes to feed a larger group, so they added baby carrots and diced bell peppers. Marylin thought Lavender Pepper Steak with Blue Cheese Sauce sounded good, but they didn’t have beef fillets on hand. Grace suggested using chicken instead. I love it when people take a recipe and make it their own. With Grace’s talent for doing this at such a young age, I fully expect to see her win one of these competitive cooking shows someday.
At a recent gathering, Marylin served egg muffins using a keto recipe Grace had adapted. Everyone who tasted them wanted the recipe. I made some right away, and now I’m sharing the recipe with you. Thanks, Grace!
Egg muffins are easy to modify with your favorite veggies, from asparagus to zucchini. If you prefer a different cheese, go for it. You could also add cooked bacon, sausage, ham, salmon, or chicken. The nuts could be left out altogether, but I think the walnuts and pumpkins seeds are what sets these egg muffins apart and make them so tasty.
I’ve made them with kale and broccoli. I admit to a slight preference for kale, but they were both tasty. Next time I make sautéed asparagus, I’m going to make extra and save the leftovers for egg muffins. My guess is that certain veggies — asparagus, mushrooms, and a few others — would be better if cooked prior to using them in this recipe. Let me know if you prove or disprove my theory.
RV ovens aren’t known for even cooking. The first time I made a pizza, the gas heating element burned a nasty black stripe in the crust. A pizza stone on the rack will help distribute the heat. A debate among RV cooks is whether to place the pizza stone on the metal plate above the heating element or on the rack. Since my round pizza stone wouldn’t fit on the metal plate, I didn’t have much choice. Placing it on the rack worked fine for me. If you put yours on the metal plate, be sure it doesn’t cover the ventilation holes.
Not only is there no bell that rings when the oven is sufficiently preheated, but chances are the internal temperature won’t match what’s on the dial. Use an oven thermometer to solve both problems. My oven takes at least 10 minutes to preheat, and it’s usually about 10 degrees hotter than the dial.
Preparation time: 15 minutes Total time: 40 minutes
One-butt kitchen needs:
- 6 eggs (or 4 eggs and 2 egg whites for fluffier results)
- 1/2 cup celery, minced (1 or 2 stalks should do it)
- 1/2 cup onion, minced (about 1/4 medium onion)
- 1 cup kale, broccoli, or another favorite veggie, chopped
- 1 cup shredded mozzarella cheese
- 3 tbsp olive oil
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup walnut pieces
- 1/4 cup pumpkin seeds
Preheat oven to 350 degrees. If you are cooking in an RV oven, place a pizza stone in the oven for even cooking. Lightly coat the bottom and sides of the muffin cups with a non-stick cooking spray.
In a medium bowl, mix together eggs, egg white, veggies, mozzarella, olive oil, salt, and pepper. Divide the egg mixture evenly between the muffin cups (they’ll be about half full). Sprinkle cheddar cheese, walnuts, and pumpkin seeds on top.
Bake for 20 to 25 minutes, until the eggs are set and the top is light brown. After about 10 minutes, turn the pan around to further ensure even baking. (Can you tell I’ve had some disappointing results in my RV oven? With the pizza stone and turning the pan, it’s all good now.)