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Delicious and customizable Egg Muffins that are fluffy, packed with veggies, cheese, and optional meat. Perfect for quick breakfasts, snacks, or light dinners, and great for meal prep and freezing.

Ingredients

Scale
  • 10 large eggs
  • 1/4 cup milk (dairy or plant-based)
  • 1 cup shredded cheese (cheddar, mozzarella, or choice)
  • 1 cup diced vegetables (bell peppers, spinach, mushrooms, onions, or combos)
  • 1/2 cup cooked meat (optional, e.g., bacon or sausage)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Non-stick spray or muffin liners

Instructions

  1. Preheat oven to 190°C (375°F). Spray muffin tin with non-stick spray or line with silicone liners.
  2. Crack eggs into a large mixing bowl. Add milk, salt, and pepper. Whisk until smooth and slightly frothy.
  3. Chop vegetables and meat into bite-sized pieces. Add to egg mixture along with shredded cheese and gently stir to combine.
  4. Pour mixture evenly into muffin cups, filling each about three-quarters full.
  5. Bake for 18 to 20 minutes until tops are firm and golden brown. Test doneness with a toothpick; it should come out clean.
  6. Let muffins cool in the pan for 5 minutes, then carefully remove. Use a spoon if muffins stick to the pan.

Notes

Spray muffin tins well to ensure easy removal., Customize veggies (e.g., zucchini, kale) or meats (e.g., chorizo, ham)., Add seasonings like garlic powder or smoked paprika for extra flavor., Can be made without cheese for dairy-free option., Microwave method: prepare in a microwave-safe mug, cook 1-2 minutes per muffin., Store cooled muffins in airtight container: refrigerate up to 4 days; freeze up to 3 months wrapped individually., Reheat from frozen in microwave (1-2 minutes) or oven until hot., Use cooked and pre-chopped veggies to prevent soggy muffins., Egg whites can be substituted for whole eggs for lighter muffins.

Nutrition

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