Egg Muffins
Egg muffins are easy to make, portable, and endlessly customizable, making them a perfect breakfast for busy mornings or leisurely brunches.
Ingredients
Main Ingredients
- 6 large large eggs Main ingredient
- 1/2 cup shredded cheese (cheddar or your preference) Choose your favorite cheese
- 1/2 cup diced vegetables (like bell peppers, spinach, or onions) Customize with your choice of veggies
- 1/2 cup cooked meat (such as bacon, sausage, or ham) Optional ingredient
- to taste Salt and pepper For seasoning
- Cooking spray or oil for greasing the muffin tin Prevents sticking
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure it's ready for baking.
- Grease a muffin tin with cooking spray or a little oil to prevent sticking.
- In a large bowl, whisk together the eggs, adding salt and pepper for flavor.
- Mix in the shredded cheese and diced vegetables. If you’re using meat, stir that in as well.
- Pour the mixture evenly into the muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until the eggs are set and lightly golden on top.
- Once baked, allow the muffins to cool slightly before gently removing them from the tin.
- Serve warm and enjoy, or store them for future breakfasts.
Notes
Egg muffins are fantastic on their own but can benefit from salsa or a light side salad. Leftovers can be stored in the refrigerator for up to five days and reheated in the microwave. For longer storage, freeze them for up to three months.