Egg Muffins
⏱ Prep: 10 minutes
⏱ Cook: 20–25 minutes
🍽 Makes: 12 muffins (standard muffin tin)
🛒 Ingredients
Base
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8 large eggs
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¼ cup milk (any kind)
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Salt and pepper to taste
Vegetables (choose your favorites)
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½ cup bell peppers, diced
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½ cup spinach, chopped
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¼ cup mushrooms, diced
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¼ cup red onion, finely diced
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Optional: ¼ cup zucchini or broccoli, finely chopped
Cheese & Protein
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½ cup shredded cheese (cheddar, mozzarella, or feta)
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Optional protein: ½ cup cooked bacon, sausage, or ham, chopped
Seasonings
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½ tsp garlic powder
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½ tsp paprika or smoked paprika
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½ tsp dried oregano or thyme
👩🍳 Instructions
1️⃣ Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease a 12-cup muffin tin with oil or cooking spray, or use silicone liners.
2️⃣ Prepare Egg Mixture
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In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, paprika, and herbs.
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Stir in vegetables, cheese, and protein until evenly combined.
3️⃣ Fill Muffin Tin
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Pour the mixture evenly into the 12 muffin cups (about ¾ full each).
4️⃣ Bake
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Bake for 20–25 minutes, until the tops are set and lightly golden.
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Insert a toothpick in the center — it should come out clean.
5️⃣ Cool & Serve
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Let cool 5 minutes in the tin, then remove.
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Serve warm or store in airtight containers in the fridge for 4–5 days.
🔥 Tips
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Use finely chopped vegetables so muffins cook evenly.
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For fluffier muffins, separate eggs and whisk whites until stiff, then fold into yolks.
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Add hot sauce, salsa, or fresh herbs for extra flavor.
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Freeze individual muffins and reheat in the microwave for 30–60 seconds.
🥗 Variations
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Mediterranean: Spinach, sun-dried tomatoes, feta, and oregano.
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Mexican: Bell peppers, jalapeños, cheddar, and cooked chorizo.
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Low-carb: Skip milk or use heavy cream for richer texture.
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Vegan: Use chickpea flour “egg” mixture and plant-based cheese.
