These “Savory Egg, Cheese, and Herb Breakfast Muffins” are the ultimate solution for a delicious, convenient, and wholesome breakfast or brunch. As beautifully illustrated in the accompanying image, these muffins are prepared by combining a creamy, light yellow egg mixture with vibrant green herbs or scallions, then baked to a glorious golden-brown perfection. The top panel of the image clearly shows the process of filling a muffin tin, with some cups already containing pre-chopped ingredients, suggesting a layered or mixed approach to preparation. The finished muffins in the bottom panel are plump, inviting, and reveal a tender, cheesy interior studded with those fresh green specks, promising a burst of flavor in every bite. These savory muffins are not only incredibly easy to make, making them perfect for meal prepping a busy week, but they also offer a fantastic way to customize with your favorite vegetables, cheeses, and meats. They are a delightful alternative to traditional scrambled eggs, portable, and perfect for on-the-go mornings or as part of a larger breakfast spread. The combination of fluffy eggs, melted cheese, and aromatic herbs creates a comforting and satisfying meal that is both hearty and light. This comprehensive guide will walk you through preparing the egg base, incorporating your desired fillings, baking them to perfection in a muffin tin, and achieving that irresistible golden crust and tender interior seen in the image.
Ingredients:
- For the Egg Mixture:
- 12 large eggs
- ½ cup (120ml) milk (whole milk, 2%, or skim, or unsweetened non-dairy milk)
- ¼ cup (60ml) heavy cream (optional, for extra richness and creaminess)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of garlic powder (optional, for savory depth)
- For the Fillings (as seen in image and suggested):
- ½ cup (about 40g) chopped fresh scallions (green onions), both white and green parts
- ½ cup (about 40g) chopped fresh chives or parsley
- 1 cup (113g) shredded cheese (e.g., cheddar, Monterey Jack, Gruyere, or a mix)
- Optional additions (choose 1-2, about ½ cup total per addition):
- Cooked and crumbled bacon or sausage
- Diced ham
- Sautéed bell peppers (any color), finely diced
- Sautéed spinach, squeezed dry and chopped
- Sautéed mushrooms, finely diced
- Equipment:
- 12-cup standard muffin tin
- Paper muffin liners (optional, but recommended for easy removal)
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula or spoon for mixing fillings
- Ladle or pouring cup (as seen in image)
Instructions:
Part 1: Prepare Your Muffin Tin and Oven
- Preheat Oven: Preheat your oven to 350∘F (175∘C).
- Prepare Muffin Tin: Lightly grease a 12-cup standard muffin tin with cooking spray, even if using paper liners. If not using liners, ensure the cups are well-greased to prevent sticking.
Part 2: Prepare the Egg Mixture and Fillings
- Whisk Eggs: In a large mixing bowl, whisk together the 12 large eggs until the yolks and whites are fully combined and slightly frothy.
- Add Liquids and Seasonings: Whisk in the milk, optional heavy cream, salt, black pepper, and optional garlic powder. Continue whisking until the mixture is well combined and smooth. The image shows a light, creamy batter being poured.
- Prepare Fillings: If using optional cooked meats or sautéed vegetables, prepare them now and ensure they are cooled.
- Distribute Fillings (Two Methods):
- Method 1: Individual Cup Filling (as suggested by top image): Divide the chopped scallions/chives and shredded cheese evenly among the 12 muffin cups. If using other optional fillings (bacon, peppers, etc.), distribute them into the cups as well. This method allows for visible layers of ingredients.
- Method 2: Mix All In: Stir all the chopped scallions/chives, shredded cheese, and any other optional fillings directly into the whisked egg mixture. This creates a more homogenous muffin. Both methods work well; choose based on preference.
Part 3: Assemble and Bake the Muffins
- Pour Egg Mixture: If using Method 1 (fillings already in cups), carefully pour the egg mixture over the fillings in each muffin cup, filling each cup about ¾ full. A ladle or pouring cup, as seen in the image, is ideal for this. If using Method 2 (fillings mixed in), simply pour the egg mixture with fillings into the cups, filling each about ¾ full.
- Bake: Carefully transfer the muffin tin to the preheated oven. Bake for 20-25 minutes, or until the muffins are puffed up, golden brown on top, and set in the center. A skewer or toothpick inserted into the center should come out clean. The cooking time may vary slightly depending on your oven and the amount of fillings.
- Cool: Once baked, remove the muffin tin from the oven. Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool slightly or completely. This helps prevent them from becoming soggy on the bottom.
Part 4: Serve and Store
- Serve Warm: These “Savory Egg, Cheese, and Herb Breakfast Muffins” are best served warm, when the cheese is melty and the eggs are fluffy.
- Garnish (Optional): You can garnish with extra fresh chopped herbs before serving, if desired.
- Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave for 30-60 seconds, or in a toaster oven until warmed through. They also freeze well.
Tips for Success:
- Don’t Overfill: Filling the muffin cups about ¾ full ensures they have room to puff up without overflowing, creating a nice domed top like those in the image.
- High-Quality Cheese: Using a good quality cheese that melts well will result in creamier, more flavorful muffins.
- Customize Fillings: This recipe is incredibly versatile. Feel free to experiment with different vegetables (diced bell peppers, spinach, mushrooms), cooked meats (ham, bacon, sausage), or different types of cheese to suit your taste. Ensure any vegetable additions are cooked and excess moisture is removed to prevent watery muffins.
- Fresh Herbs: Fresh herbs like chives and parsley provide a brighter, more vibrant flavor compared to dried herbs, which is suggested by the visible green flecks in the image.
- Meal Prep Friendly: These muffins are excellent for meal prepping. Make a large batch, let them cool completely, and then store them in the refrigerator or freezer for quick breakfasts throughout the week.