These savory cheesy egg muffins are a delightful and easy-to-make breakfast or snack. They’re like a fluffy, flavorful omelet baked in a convenient, portable muffin form. The top image shows the preparation process, with a golden-yellow egg and cheese mixture being spooned into a muffin tin and topped with extra shredded cheese. The bottom image displays the finished product—perfectly baked, golden-brown muffins with a delicious crust and a tender, savory interior. They are excellent for meal prep, as they can be made ahead of time and reheated for a quick, satisfying bite. This recipe is a fantastic way to start your day, and its customizable nature allows you to add a variety of ingredients, from vegetables to cooked meats, to suit your taste. The combination of fluffy eggs and melted, savory cheese creates a comforting and irresistible treat that the whole family will love. This recipe is also naturally gluten-free and can be adapted to be low-carb, making it a versatile option for various dietary needs.
Ingredients:
- 12 large eggs, or 10 extra-large eggs
- 1/2 cup (120 ml) milk (whole milk, half-and-half, or even heavy cream for a richer texture)
- 1 1/2 cups (170g) shredded cheese, divided (a good melting cheese like sharp cheddar, Monterey Jack, or a cheddar-jack blend works best)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional, but adds great flavor)
- A pinch of cayenne pepper or paprika (optional, for a hint of warmth)
- Cooking spray or butter for greasing the muffin tin
Optional Add-ins (choose a total of 1 to 1 1/2 cups of your favorites, finely chopped and cooked if necessary):
- Chopped cooked bacon or sausage
- Finely diced ham
- Sautéed bell peppers and onions
- Sautéed mushrooms
- Chopped spinach or kale, wilted and squeezed of excess water
- Diced tomatoes (seed and drain well to avoid excess moisture)
- Green onions or chives
- A spoonful of salsa
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin generously with cooking spray or butter to prevent the muffins from sticking. This is a crucial step for easy removal.
- Combine the Wet Ingredients: In a large bowl, crack all 12 eggs. Whisk them vigorously until they are well-beaten and have a uniform, pale yellow color. Add the milk, salt, black pepper, garlic powder, and any other dry seasonings you’re using. Continue whisking until everything is fully combined and the mixture is frothy. This aeration is key to creating a light and fluffy texture.
- Mix in the Cheese and Add-ins: Stir in 1 cup of the shredded cheese into the egg mixture. If you’re using any of the optional add-ins like cooked bacon, vegetables, or herbs, fold them into the mixture now. Make sure the ingredients are evenly distributed throughout the egg mixture. Be careful not to overmix, as this can make the muffins tough.
- Fill the Muffin Tin: Carefully pour or spoon the egg mixture into each of the 12 muffin cups. Fill each cup about three-quarters of the way full. This leaves room for the muffins to rise without overflowing. The visual in the top image of the user-provided photo perfectly demonstrates this step.
- Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of each filled muffin cup. The cheese will melt and brown beautifully, creating the appealing golden crust shown in the bottom image.
- Bake: Place the muffin tin on the center rack of your preheated oven. Bake for 18-22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly firm to the touch. The exact baking time may vary depending on your oven and the amount of ingredients you’ve added.
- Cool and Serve: Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes. This allows them to firm up slightly, making them much easier to remove. After 5 minutes, run a knife or a small spatula around the edges of each muffin to loosen it. Carefully lift each muffin out of the tin and transfer them to a plate.
- Enjoy: These savory egg muffins are delicious served warm, right out of the oven. They pair wonderfully with a side of fruit, toast, or a simple green salad. For make-ahead purposes, you can store them in an airtight container in the refrigerator for up to 3-4 days. They reheat beautifully in the microwave for 30-60 seconds or in the oven at a low temperature until warmed through. This recipe is a fantastic meal prep option for busy mornings, offering a healthy and satisfying breakfast that’s ready to go. You can also freeze them for up to a month and thaw them in the refrigerator overnight before reheating. The versatility and convenience of this recipe make it a perfect addition to your breakfast repertoire.