Egg muffins are typically a part of our weekly meal prep and make the perfect grab & go protein source for breakfast or a snack. I’ve shared this recipe with my clients at least 200 times (not exaggerating) and over the years, I’ve changed up the recipe based on what I have had on hand. Recently, I’ve been on a ricotta cheese kick so decided to try to add some into our egg muffins one week along with some rosemary. The end result was a delicious egg muffin that would be perfect for an Easter brunch or part of your weekly meal prep!
- 10 eggs
- 1 cup ricotta cheese
- Leaves from 4 sprigs rosemary, chopped
- Salt and pepper, to taste
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, whisk together the eggs and ricotta cheese.
- Add rosemary leaves, salt and pepper (to taste) in with the eggs. Stir until well combined.
- Grease 12 muffin cups with cooking spray. Pour egg mixture evenly into the cups.
- Bake for 22-25 minutes, until egg is cooked through. Remove from oven and allow muffins to cool.
- Serve warm or store in the fridge for up to 4 days, until ready to reheat and eat!
Sometimes these egg muffins get soggy in the fridge. They turn out fine once you reheat them but I typically line the container or Ziploc bag that I use to store these with a paper towel, which helps a lot!
I really love this muffin tin. My mother in law told me about it a few months ago and it’s been great because it is easy to clean and muffins pop out so easily!
(Disclaimer: Affiliate link included)
Photos by Mary Margaret Smith Photography