Egg Muffins

⏱ Prep: 10 minutes
⏱ Cook: 20–25 minutes
🍽 Makes: 12 muffins (standard muffin tin)

🛒 Ingredients

Base

• 8 large eggs

• ¼ cup milk (any kind)

• Salt and pepper to taste

Vegetables (choose your favorites)

• ½ cup bell peppers, diced

• ½ cup spinach, chopped

• ¼ cup mushrooms, diced

• ¼ cup red onion, finely diced

• Optional: ¼ cup zucchini or broccoli, finely chopped

Cheese & Protein

• ½ cup shredded cheese (cheddar, mozzarella, or feta)

• Optional protein: ½ cup cooked bacon, sausage, or ham, chopped

Seasonings

• ½ tsp garlic powder

• ½ tsp paprika or smoked paprika

• ½ tsp dried oregano or thyme

👩‍🍳 Instructions

1️⃣ Preheat Oven

• Preheat oven to 350°F (175°C).

• Grease a 12-cup muffin tin with oil or cooking spray, or use silicone liners.

2️⃣ Prepare Egg Mixture

1. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, paprika, and herbs.

2. Stir in vegetables, cheese, and protein until evenly combined.

3️⃣ Fill Muffin Tin

• Pour the mixture evenly into the 12 muffin cups (about ¾ full each).

4️⃣ Bake

• Bake for 20–25 minutes, until the tops are set and lightly golden.

• Insert a toothpick in the center — it should come out clean.

5️⃣ Cool & Serve

• Let cool 5 minutes in the tin, then remove.

• Serve warm or store in airtight containers in the fridge for 4–5 days.

🔥 Tips

• Use finely chopped vegetables so muffins cook evenly.

• For fluffier muffins, separate eggs and whisk whites until stiff, then fold into yolks.

• Add hot sauce, salsa, or fresh herbs for extra flavor.

• Freeze individual muffins and reheat in the microwave for 30–60 seconds.

🥗 Variations

• Mediterranean: Spinach, sun-dried tomatoes, feta, and oregano.

• Mexican: Bell peppers, jalapeños, cheddar, and cooked chorizo.

• Low-carb: Skip milk or use heavy cream for richer texture.

• Vegan: Use chickpea flour “egg” mixture and plant-based cheese.