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Egg Muffins

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Egg muffins are a quick, tasty, and protein-rich breakfast that you can grab and go, resembling mini omelets baked in muffin cups.

Ingredients

Scale
  • 10 large eggs
  • 1/4 cup milk or water
  • 1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
  • 1 cup chopped veggies (bell pepper, spinach, onion, broccoli, or mushrooms)
  • 1/2 cup cooked meat, diced (ham, bacon, or sausage), optional
  • 2 tablespoons chopped herbs (parsley or chives), optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder, optional
  • Olive oil or nonstick spray for the pan

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan well or use silicone liners.
  2. Chop veggies small. If using mushrooms, onions, or meat, cook them first to release moisture. Let cool slightly.
  3. Whisk eggs, milk (or water), salt, pepper, and garlic powder in a large bowl. Stir in cheese, veggies, and meat.
  4. Pour the mixture into the muffin cups, filling each about 3/4 full. Stir the bowl between pours to distribute fillings evenly.
  5. Add extra cheese or a tomato slice on top if desired. Tap the pan gently to remove air bubbles.
  6. Bake for 14–18 minutes, until set and puffed, and a knife comes out clean.
  7. Cool for 5 minutes. Loosen edges with a thin knife and lift out. Top with herbs. Serve warm, or cool for storage.

Notes

Grease the muffin pan well or use a silicone pan to prevent sticking. Pre-cook watery veggies to avoid soggy muffins.

Nutrition

Find it online: https://recipesunfolded.com/egg-muffins/

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