Breakfast Egg Muffins
These Breakfast Egg Muffins offer a comforting and versatile option for busy mornings, perfect for family-friendly breakfasts or special occasions.
Ingredients
Main Ingredients
- 8 large large eggs room temperature for the fluffiest texture
- 1/2 cup milk or unsweetened plant milk keeps the muffins tender
- 1 cup shredded cheddar or your favorite melting cheese adds rich, comforting flavor
- 1 cup cooked mix-ins e.g., sautéed spinach, diced ham, or cooked sausage
- 1/2 cup diced bell pepper for color and a sweet pop
- 1/4 cup chopped green onions or chives bright, oniony lift
- to taste Salt and freshly ground black pepper seasoning
- Nonstick spray or a little olive oil for greasing the muffin tin
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin lightly with oil or nonstick spray.
- In a large bowl, whisk the eggs and milk until well blended and slightly frothy; season with salt and pepper.
- Stir in the shredded cheese, cooked mix-ins, diced bell pepper, and green onions.
- Pour the egg mixture evenly into the prepared muffin cups, filling about three quarters full.
Cooking
- Bake for 18–22 minutes or until the centers are set and the edges are lightly golden.
- Let the muffins cool for 5 minutes in the tin, then run a butter knife around each cup and transfer to a cooling rack.
Notes
For a slightly creamier center, remove the muffins at the lower end of the baking time; for firmer muffins, bake a bit longer. Store cooled muffins in an airtight container for up to 4 days or freeze for up to 3 months.