Here’s a versatile and easy Egg Muffins recipe—perfect for breakfast, meal prep, or a grab-and-go snack:
Ingredients (6–8 muffins)
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- Salt and pepper, to taste
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup diced vegetables (bell peppers, spinach, onions, tomatoes, or zucchini)
- 1/4 cup cooked meat, diced (bacon, sausage, ham, or chicken) – optional
- 1/2 tsp dried herbs (optional: parsley, oregano, or thyme)
Instructions
- Preheat Oven:
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners. - Prepare Egg Mixture:
In a bowl, whisk together eggs, milk, salt, pepper, and dried herbs. - Assemble Muffins:
Divide vegetables, meat, and cheese evenly among muffin cups. Pour the egg mixture over each cup until almost full. - Bake:
Bake for 18–22 minutes, until the egg muffins are set and lightly golden on top. - Cool and Serve:
Let muffins cool for 5 minutes before removing from the tin. Serve warm or store in the fridge for up to 4 days.
✅ Tips:
- For fluffier muffins, separate the eggs and beat the whites to soft peaks, then fold in the yolks.
- Customize with your favorite ingredients—spinach and feta, mushroom and Swiss, or salsa and cheddar.
- Freeze leftovers in an airtight container and reheat in the microwave for a quick breakfast.
If you want, I can also give a one-pan stovetop version of egg muffins that cooks in a skillet without an oven. This is great if you don’t want to heat the whole kitchen. Do you want me to do that?
