Here’s a simple and versatile Egg Muffins recipe—mini frittatas baked in a muffin tin. Perfect for breakfast, meal prep, or a quick snack.
Ingredients (Makes 6–8 muffins)
- 6 large eggs
- 1/4 cup milk (or cream for extra richness)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup diced vegetables (bell peppers, spinach, onions, mushrooms, etc.)
- 1/4 cup cooked bacon, sausage, or ham (optional)
- Salt and pepper, to taste
- Optional: herbs like parsley, chives, or thyme
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 6–8 cup muffin tin or line with silicone muffin liners.
2. Prepare the Egg Mixture
- In a bowl, whisk eggs with milk, salt, and pepper.
- Stir in cheese, vegetables, and cooked meat if using.
3. Fill Muffin Tin
- Pour egg mixture evenly into prepared muffin cups, filling about 3/4 full.
4. Bake
- Bake for 18–22 minutes, until eggs are set and lightly golden on top.
- Let cool a few minutes before removing from the tin.
5. Serve or Store
- Serve warm for breakfast or snacks.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
💡 Tips:
- Use any vegetables or proteins you have—this is very flexible.
- For extra flavor, sprinkle some paprika or red pepper flakes on top before baking.
- Make a big batch and freeze individual muffins for quick breakfasts.
If you want, I can also give a cheesy, spinach-and-tomato version that’s more decadent and perfect for brunch.
Do you want me to do that?
