Moist Leek Egg Muffins

Here’s my go-to recipe for leek and egg muffins, with a simple mix of sautéed leeks, fresh eggs, and melted cheese, all baked into perfect, grab-and-go breakfast bites.

These egg muffins have become my weekly meal prep staple, and I usually make a double batch to last through busy mornings. Nothing beats having a protein-packed breakfast ready to heat and eat, right?

What Kind of Leeks Should I Use?

For these egg muffins, you’ll want to focus on the white and light green parts of the leek, as these sections are more tender and have a milder flavor than the darker green tops. Regular leeks from your grocery store will work perfectly fine – there’s no need to seek out fancy varieties. When shopping, look for leeks that are firm with crisp leaves and no signs of yellowing or wilting. Before using them, be sure to clean your leeks thoroughly by slicing them lengthwise and running water between the layers, as they tend to trap dirt and sand between their tightly packed leaves.

Options for Substitutions

These muffins are pretty adaptable and you can switch things up based on what you have in your fridge:

• Leeks: If you can’t find leeks, green onions or finely chopped regular onions work great. Just use about 2-3 green onions or ¼ cup of chopped onion instead.
• Zucchini: You can swap the zucchini with grated carrots, yellow squash, or even finely chopped spinach. Just make sure to squeeze out any excess moisture before adding to the mix.
• Ricotta cheese: Cottage cheese makes a good substitute for ricotta – just give it a quick blend to smooth it out. Greek yogurt can also work, though the texture will be slightly different.
• Cheddar cheese: Feel free to use any melting cheese you have on hand – mozzarella, Gruyere, or Swiss cheese all work well in this recipe.
• Olive oil: Any neutral cooking oil like vegetable oil or melted butter will work just fine for sautéing the vegetables.

Watch Out for These Mistakes While Cooking

The biggest challenge when making leek egg muffins is dealing with excess moisture, which can make your muffins soggy – be sure to thoroughly squeeze out the liquid from your grated zucchini using a clean kitchen towel or paper towels before adding it to the mixture. Another common mistake is undercooking the leeks, so take time to sauté them until they’re soft and slightly golden, as raw leeks can give your muffins an overpowering flavor and tough texture. To prevent your egg muffins from sticking, don’t skip greasing your muffin tin thoroughly (even if it’s non-stick), and let them cool for about 5 minutes before attempting to remove them – they’ll release much more easily and hold their shape better.

What to Serve With Leek Egg Muffins?

These savory egg muffins make a great breakfast or brunch item that pairs well with so many sides! For breakfast, I love serving them with crispy hash browns or roasted breakfast potatoes and some fresh fruit on the side. If you’re serving these for brunch, try adding a light mixed green salad dressed with lemon vinaigrette, or some simple sliced avocado and cherry tomatoes. Since these muffins already have protein and vegetables built in, you might just want to add a slice of toasted sourdough bread with butter to round out the meal.

Storage Instructions

Keep Fresh: These leek egg muffins make great meal prep! Pop them in an airtight container and keep them in the fridge for up to 4 days. They’re perfect for grabbing on busy mornings or packing in lunch boxes.

Freeze: Want to make a bigger batch? These muffins freeze really well. Just wrap them individually in plastic wrap or foil, then place them in a freezer bag. They’ll stay good for up to 2 months in the freezer.

Warm Up: When you’re ready to eat, you can enjoy these muffins cold, at room temperature, or warmed up. If you want them warm, just pop them in the microwave for about 30 seconds if refrigerated, or 1-2 minutes if frozen. You can also warm them in a 350°F oven for about 5-10 minutes.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-500
• Protein: 30-35 g
• Fat: 30-35 g
• Carbohydrates: 15-20 g

Ingredients

• ½ tablespoon olive oil
• ½ small leek, thinly sliced
• 1 small zucchini, grated
• 2 eggs
• 150g ricotta cheese (around ½ cup)
• 20g cheddar cheese, shredded (about ⅛ cup)

Step 1: Prepare Muffin Tins and Preheat Oven

Begin by lining muffin tins with squares of baking parchment or muffin cases as preferred.

Preheat your oven to 180˚C fan / 200˚C / 350˚F convection / 392˚F.

Step 2: Cook the Vegetables

In a medium saucepan, heat some olive oil over low heat.

Add the sliced leek and cook until softened, about 7-10 minutes.

Next, add the grated zucchini (courgette) and continue cooking until soft.

Once cooked, allow the mixture to cool slightly.

Step 3: Prepare the Egg and Cheese Mixture

In a separate bowl, whisk together the eggs and ricotta until smooth and creamy.

Then fold in the cooled leek and zucchini mixture, along with the grated cheese, until everything is well combined.

Step 4: Fill Muffin Tins and Bake

Spoon the prepared mixture into the lined muffin tins, filling each one adequately.

Place the muffin tins in the preheated oven and bake for around 10 minutes, or until the muffins are cooked through and slightly golden on top.

Step 5: Cool and Serve

After baking, allow the muffins to cool slightly in the tin before removing them.

These muffins can be served at room temperature or chilled, making them a versatile option for any meal or snack.

Enjoy!