Egg Muffins


Ingredients

  • 6 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1/4 cup chopped onions
  • 1/2 cup chopped bell peppers (any color)
  • 1/2 cup cooked and crumbled bacon or diced ham (optional)
  • 1/4 cup chopped spinach or fresh herbs (optional)
  • Cooking spray or oil for greasing the muffin tin

Instructions

  1. Preheat Oven:
    Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with cooking spray or oil.
  2. Prepare Veggies & Protein:
    Chop all vegetables and cook any meats if using (like bacon or sausage).
  3. Whisk Eggs:
    In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
  4. Fill Muffin Cups:
    Evenly divide the vegetables, cheese, and cooked meat among the muffin cups.
  5. Pour Egg Mixture:
    Carefully pour the egg mixture over the fillings in each muffin cup until about 3/4 full.
  6. Bake:
    Bake for 18–22 minutes or until the eggs are set and the tops are lightly golden.
  7. Cool & Serve:
    Let cool for a few minutes before removing from the tin. Serve warm or store in an airtight container in the fridge for up to 4 days.

Tips:

  • Reheat in the microwave for 20–30 seconds.
  • You can freeze them for up to 2 months. Just thaw overnight and reheat before eating.

Let me know if you’d like a veggie-only version or keto-friendly one!

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