Here’s a simple, versatile recipe for Egg Muffins—perfect for breakfast, meal prep, or a healthy snack 🥚🧀🍅
🧁 Egg Muffins
Ingredients (makes 6–8 muffins)
- 6 large eggs
- ¼ cup milk (optional, for fluffier eggs)
- Salt & pepper, to taste
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- ½ cup diced vegetables (bell peppers, spinach, mushrooms, tomatoes, etc.)
- ¼ cup cooked bacon, ham, or sausage (optional)
- Fresh herbs (parsley, chives, or cilantro), optional
Instructions
- Preheat oven
- Preheat to 375°F (190°C).
- Grease a 6–8 cup muffin tin or line with silicone liners.
- Prepare egg mixture
- In a bowl, whisk eggs, milk, salt, and pepper.
- Stir in cheese, vegetables, cooked meat, and herbs.
- Fill muffin tin
- Pour the mixture evenly into muffin cups (~¾ full).
- Bake
- Bake 18–22 minutes, or until eggs are set and lightly golden.
- Let cool 2–3 minutes before removing.
- Serve & store
- Serve warm for breakfast, or refrigerate up to 4 days.
- Reheat in microwave for 30–60 seconds.
🌟 Tips & Variations
- Vegetarian: Skip meat and add more vegetables.
- Low-carb: Perfect as-is, just keep veggies low-carb if needed.
- Meal prep: Make a batch on Sunday for grab-and-go breakfasts.
- Flavor boost: Add a pinch of smoked paprika, chili flakes, or garlic powder.
If you want, I can also give 3 creative flavor combinations for egg muffins, like Mexican, Mediterranean, or spinach & feta versions.
Do you want me to do that?
