Egg Muffin Recipe with Aglio Olio

by
Print Recipe

Introduction

Egg Muffin Recipe with Aglio Olio is a delightful fusion of savory flavors, blending the richness of an egg muffin with the boldness of Italian Aglio Olio. A soft and fluffy muffin holds a perfectly cooked egg, complemented by a drizzle of garlicky olive oil and a sprinkle of fresh herbs. The combination creates a deliciously satisfying breakfast or brunch option that brings a unique twist to your mornings.

I prepare this dish, and the aroma of toasting muffins fills the kitchen, reminding me of sunny mornings. As the eggs cook to perfection, I drizzle the Aglio Olio—packed with garlic and a hint of spice—over the top, bringing everything together. The simple addition of fresh parsley adds a pop of color and flavor. Once plated, this dish is as irresistible as it is satisfying, and each bite offers a comforting blend of textures and flavors.

What’s great about this recipe is how easy it is to customize. You can add sautéed spinach, crumbled feta, or even a sprinkle of chili flakes for a little extra kick. This Egg Muffin Recipe with Aglio Olio isn’t just a meal; it’s a celebration of flavors that will make any morning feel special.

Perfect For

I make these egg muffins when I need a quick breakfast or snack that’s both nutritious and filling. They’re perfect for meal prepping, busy mornings, or when I want a savory option that’s easy to pack and take with me.

Why You’ll Love This Recipe

  • Quick & Easy – I can whip up these egg muffins in under 30 minutes with just a few simple ingredients. There’s minimal prep involved, and they bake up quickly, making them a perfect option for busy mornings or a quick snack anytime.
  • Packed with Flavor – The Aglio Olio seasoning infuses these muffins with a rich, garlicky depth of flavor that sets them apart from regular egg muffins. The combination of olive oil, garlic, and a hint of spice makes every bite irresistibly savory and satisfying.
  • Customizable – I love how versatile these muffins are! I can mix in my favorite veggies like spinach, mushrooms, or bell peppers, swap cheeses for a different taste, or add proteins like bacon, sausage, or smoked salmon. The possibilities are endless, so I never get bored.
  • Meal Prep Friendly – These muffins are a lifesaver for busy mornings. I make a batch at the start of the week, store them in the fridge or freezer, and simply reheat them when I need a quick, protein-packed breakfast or snack. They stay fresh and delicious for days!

Preparation and Cooking Time

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes

Serving Portion

  • This recipe yields 6 egg muffins.

Calories and Key Nutrients

  • Calories: ~150 per muffin
  • Protein: 10g
  • Fat: 12g
  • Carbohydrates: 2g
  • Vitamins: High in Vitamin A and B12

Ingredients

  • 6 large eggs
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup spinach, chopped
  • 1/2 cup cherry tomatoes, chopped
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste

Ingredient Highlights

  • Eggs: The base of this recipe, providing high-quality protein to keep me full and satisfied.
  • Aglio Olio: The olive oil, garlic, and red pepper flakes bring rich flavor and a slight kick to the muffins.
  • Spinach & Tomatoes: These veggies add color, vitamins, and freshness to the dish.

Step-by-Step Instructions

Prepare Aglio Olio

  1. I heat olive oil in a small skillet over medium heat.
  2. I add the minced garlic and red pepper flakes (if using), cooking for 1-2 minutes until the garlic is fragrant and golden but not burned.
  3. I remove the skillet from the heat and set it aside to cool slightly.

Make the Egg Muffins

  1. I preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
  2. In a large bowl, I crack the eggs and whisk them together.
  3. I stir in the sautéed garlic and oil mixture, chopped spinach, cherry tomatoes, Parmesan cheese, salt, and pepper.
  4. I pour the egg mixture evenly into the muffin tin, filling each muffin cup about 3/4 full.

Bake

  1. I bake the muffins in the preheated oven for 18-20 minutes, or until the eggs are set and lightly golden on top.
  2. I remove the muffins from the oven and let them cool for a few minutes before serving.

Serve

  1. I enjoy the egg muffins warm, either on their own or with a side of avocado or toast for extra flavor.

How I Serve It

I love to pair these egg muffins with a fresh salad, or I wrap them up for an easy breakfast to take with me. Sometimes, I add a dollop of sour cream or hot sauce for an extra burst of flavor.

Additional Tips

  • Add Protein: I often add cooked sausage, bacon, or turkey to the egg mixture for added protein.
  • Make Them Veggie-Filled: I add other veggies like bell peppers, onions, or mushrooms for even more nutrients.
  • Reheat Easily: I store these egg muffins in an airtight container in the fridge, and I reheat them in the microwave for 20-30 seconds.

Recipe Variations

  • Cheese Lovers – For an ultra-cheesy and indulgent muffin, I mix extra shredded cheese into the batter and generously sprinkle more on top before baking. Cheeses like sharp cheddar, gouda, or gruyère melt beautifully, creating a rich, gooey interior and a crispy, golden-brown crust. For an even creamier texture, I sometimes fold in small dollops of cream cheese or ricotta. If I want a smoky flavor, smoked gouda or provolone adds a delicious depth to the muffins.
  • Dairy-Free Version – To make these muffins completely dairy-free, I skip the Parmesan and replace it with a dairy-free cheese alternative or nutritional yeast, which provides a cheesy, umami-rich taste. Instead of regular milk, I use plant-based options like almond, oat, or coconut milk to maintain the muffins’ soft, moist texture. A splash of unsweetened soy milk also works well, adding richness without altering the savory flavor.
  • Spicy Kick – For those who love a bit of heat, I add extra red pepper flakes into the batter or stir in finely diced jalapeños for a fresh, spicy bite. A few dashes of hot sauce, such as sriracha or Tabasco, can also bring a bold kick to the muffins. For a smoky-spicy twist, I mix in a pinch of chipotle powder or cayenne pepper. If I want an even more intense heat level, I garnish the muffins with sliced pickled jalapeños or a drizzle of spicy chili oil before serving.

Freezing and Storage

  • Refrigerate – I store leftover egg muffins in an airtight container in the fridge for up to 4 days. To maintain their freshness and prevent them from drying out, I let them cool completely before storing. If I need to stack them, I place a sheet of parchment paper between the layers to prevent sticking. When I’m ready to enjoy one, I simply reheat it in the microwave for about 30 seconds or until warmed through. For the best texture, I sometimes reheat them in a toaster oven at 300°F for 5-7 minutes to restore a slight crispness on the outside.
  • Freeze – For longer storage, I freeze egg muffins for up to 3 months. To prevent them from sticking together, I arrange them in a single layer on a baking sheet and freeze them until solid before transferring them to a freezer-safe bag or airtight container. When I’m ready to eat, I reheat a frozen muffin in the microwave for 1-2 minutes, or until heated through. If I have more time, I warm them in the oven at 350°F for about 10 minutes for a fresher, just-baked taste. These make a perfect grab-and-go breakfast or meal prep option for busy mornings!

Special Equipment

  • Muffin tin
  • Small skillet
  • Whisk

FAQ Section

Q: Can I use frozen spinach?
A: Yes! I thaw the frozen spinach, squeeze out the excess moisture, and then use it in place of fresh spinach.

Q: Can I make these egg muffins ahead of time?
A: Definitely! I prepare these muffins in advance and store them in the fridge or freezer. They’re perfect for meal prep.

Q: How can I make these muffins fluffier?
A: I add a tablespoon of baking powder to the egg mixture to give the muffins a fluffier texture.

Conclusion

Whip up Egg Muffins with Aglio Olio and treat yourself to a savory and satisfying meal. These egg muffins, paired with a delicious Aglio Olio twist, offer the perfect balance of protein and pasta flavors. It’s a great option for breakfast, lunch, or dinner—simple yet rich in taste, making it a meal everyone will love.

Feel free to customize this dish by adding your favorite vegetables, herbs, or even cheese for extra flavor. Serve it warm, or pack it for a meal on the go—either way, it’s a delightful choice.

Get cooking today, savor the flavors of these hearty egg muffins, and share your culinary creation with friends and family. Snap a photo and share it on Instagram, be sure to tag me! so we can celebrate your delicious dish. Happy cooking!

Leave a Comment