Customizable Egg Muffins (Printer-friendly)

Fluffy baked egg muffins filled with vibrant vegetables and melted cheese for a wholesome start or snack.

# What You'll Need:

→ Eggs

01 - 8 large eggs
02 - 1/4 cup milk (dairy or non-dairy)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1/2 cup diced bell peppers (red, yellow, or green)
06 - 1/2 cup chopped spinach
07 - 1/4 cup diced red onion
08 - 1/2 cup halved cherry tomatoes

→ Cheese

09 - 3/4 cup shredded cheddar cheese (or feta, mozzarella, or Swiss)

→ Optional Mix-Ins

10 - 1/4 cup cooked, crumbled bacon or sausage (omit for vegetarian)
11 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
12 - 1/4 teaspoon red pepper flakes

# Steps:

01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a large bowl, whisk together eggs, milk, salt, and black pepper until fully blended and slightly frothy.
03 - Stir diced vegetables, shredded cheese, and any optional mix-ins into the egg mixture until evenly combined.
04 - Divide mixture evenly into the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes, or until centers are set and tops are lightly golden.
06 - Allow muffins to cool in the tin for 5 minutes before removing. Serve warm or allow to cool completely for storage.

# Expert Advice:

01 -
  • They taste indulgent and satisfying while keeping you full for hours without the guilt.
  • Make a dozen at once and you've got breakfast sorted for days, no excuses needed.
  • Endlessly customizable, so you can empty your vegetable drawer and still end up with something delicious.
02 -
  • Don't overfill the cups or they'll overflow and create a mess on your oven floor that bakes on hard and smells like regret.
  • The muffins continue cooking slightly after you remove them from the oven, so pulling them out when the center is just barely set prevents them from becoming dry and rubbery.
03 -
  • Sauté any raw vegetables with strong flavors like onions for just a couple of minutes before adding them to the egg mixture so they cook through evenly and don't taste sharp or bitter.
  • Room temperature or slightly warm ingredients mix together more smoothly and prevent any weird texture issues, so take your eggs and milk out of the fridge a few minutes before you start cooking.
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