🧁🍳 Breakfast Egg Muffins
📝 Ingredients (Base Recipe for 12 Muffins):
-
10–12 large eggs
-
Salt & pepper, to taste
-
½ cup milk (optional, for fluffier muffins)
-
1 cup shredded cheese (cheddar, mozzarella, feta, etc.)
-
1 cup veggies (like bell peppers, spinach, onions, mushrooms)
-
½ cup cooked meat (bacon, sausage, ham — optional)
-
Cooking spray or oil
👨🍳 Instructions:
1. Preheat & Prep:
-
Preheat oven to 375°F (190°C).
-
Lightly grease a 12-cup muffin tin with cooking spray or oil.
2. Whisk the Eggs:
-
In a large bowl, whisk eggs with salt, pepper, and milk (if using).
3. Add Fillings:
-
Stir in cheese, chopped veggies, and cooked meats.
-
OR — add fillings individually to each muffin cup for variety, then pour egg mixture on top.
4. Fill the Muffin Tin:
-
Pour the egg mixture into each cup, about ¾ full.
-
Don’t overfill — eggs puff up as they bake.
5. Bake:
-
Bake for 18–22 minutes, or until the centers are set and tops are golden.
-
Let cool in the pan for 5 minutes, then remove and place on a wire rack.
✅ Storage:
-
Fridge: Store in an airtight container for up to 4 days.
-
Freezer: Wrap individually and freeze up to 2 months. Reheat in the microwave for 30–60 seconds.
🔄 Flavor Ideas:
1. Western Style
-
Ham, bell peppers, cheddar, onion
2. Veggie Lovers
-
Spinach, mushrooms, tomato, feta
3. Bacon & Cheddar
-
Crumbled bacon, shredded cheddar, green onions
4. Greek
-
Kalamata olives, spinach, tomato, feta, oregano
5. Spicy Kick
-
Jalapeños, pepper jack, chorizo or hot sausage
Want a keto version, egg white only, or make-ahead freezer guide? I’ve got you covered!
