Customizable Egg Muffins (Printable Version)

Fluffy baked egg bites loaded with veggies and cheese, perfect for a nutritious breakfast or on-the-go snack.

# Needed Ingredients:

→ Eggs and Dairy

01 - 8 large eggs
02 - 1/4 cup milk (dairy or non-dairy)
03 - 3/4 cup shredded cheddar cheese (or feta, mozzarella, or Swiss)

→ Seasonings

04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon red pepper flakes (optional)

→ Vegetables

07 - 1/2 cup diced bell peppers (red, yellow, or green)
08 - 1/2 cup chopped spinach
09 - 1/4 cup diced red onion
10 - 1/2 cup cherry tomatoes, halved

→ Optional Mix-Ins

11 - 1/4 cup cooked, crumbled bacon or sausage (omit for vegetarian)
12 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)

# Preparation Steps:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a large bowl, whisk eggs, milk, salt, and black pepper until thoroughly combined and slightly frothy.
03 - Add diced vegetables, shredded cheese, and any optional mix-ins to the egg mixture. Stir evenly to combine.
04 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes until the centers are set and tops are lightly golden.
06 - Let muffins cool in the tin for 5 minutes before removing. Serve warm or cool completely for storage.

# Expert Advice:

01 -
  • They're genuinely filling for a breakfast that doesn't require a three-course setup.
  • You can swap vegetables and cheeses based on whatever's lurking in your crisper drawer.
  • One batch feeds you for days without the repetition feeling stale.
02 -
  • Don't skip the resting time—five minutes lets the eggs set fully so they release from the tin without falling apart.
  • Overfilled cups will create a mess on your oven floor, so three-quarters full is genuinely the sweet spot.
  • If your vegetables release a lot of moisture, pat them dry before folding them in to avoid soggy muffins.
03 -
  • Finely chop your vegetables before folding them in so they distribute evenly and cook through without creating tough, chunky pockets.
  • If you want muffins that taste intentional rather than like a vegetable dump, cook your vegetables lightly first—sautéed peppers and onions have more developed flavor than raw ones.
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