Customizable Egg Muffins (Printer View)

Fluffy baked muffins loaded with fresh vegetables and melted cheese, perfect for any time meal or snack.

# Components:

→ Eggs

01 - 8 large eggs
02 - 1/4 cup milk (dairy or non-dairy)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1/2 cup diced bell peppers (red, yellow, or green)
06 - 1/2 cup chopped spinach
07 - 1/4 cup diced red onion
08 - 1/2 cup cherry tomatoes, halved

→ Cheese

09 - 3/4 cup shredded cheddar cheese (or feta, mozzarella, or Swiss)

→ Optional Mix-Ins

10 - 1/4 cup cooked, crumbled bacon or sausage (omit for vegetarian)
11 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
12 - 1/4 teaspoon red pepper flakes

# Method:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a large bowl, whisk together eggs, milk, salt, and black pepper until well blended and slightly frothy.
03 - Stir in the diced vegetables, shredded cheese, and any optional mix-ins until evenly distributed.
04 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes, or until muffins are set in the center and lightly golden on top.
06 - Allow muffins to cool in the tin for 5 minutes before removing. Serve warm or cool completely before storing.

# Expert Advice:

01 -
  • They're forgiving enough that you can throw in whatever vegetables are lurking in your crisper drawer without a second thought.
  • Once baked, they transform breakfast into something you can actually eat before your coffee gets cold.
  • The cheese melts into every pocket of egg, making each bite taste way more indulgent than the five minutes of prep actually deserves.
02 -
  • Overfilling the cups will result in awkward overflow and breakfast that sticks to your oven floor in ways that take weeks to forgive.
  • The muffins continue to cook slightly even after you pull them out, so pulling them at the edge of set rather than completely firm prevents them from becoming dry and rubbery.
03 -
  • Room-temperature eggs whisk more smoothly and incorporate air better than cold ones straight from the fridge.
  • Silicone muffin liners make removal nearly foolproof and cleanup infinitely easier than trying to grease a metal tin evenly.
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