Customizable Egg Muffins (Print View)

Fluffy baked egg muffins with vibrant veggies and melted cheese, perfect for anytime nourishment.

# What You'll Need:

→ Eggs

01 - 8 large eggs
02 - 1/4 cup milk (dairy or non-dairy)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Vegetables

05 - 1/2 cup diced bell peppers (red, yellow, or green)
06 - 1/2 cup chopped fresh spinach
07 - 1/4 cup diced red onion
08 - 1/2 cup halved cherry tomatoes

→ Cheese

09 - 3/4 cup shredded cheddar cheese (alternatives: feta, mozzarella, or Swiss)

→ Optional Mix-Ins

10 - 1/4 cup cooked, crumbled bacon or sausage (omit for vegetarian)
11 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
12 - 1/4 teaspoon red pepper flakes

# Step-by-Step Directions:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
03 - Add diced bell peppers, spinach, red onions, cherry tomatoes, shredded cheese, and any optional mix-ins to the egg mixture. Stir thoroughly to combine.
04 - Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 22 minutes until the muffins are set in the center and lightly golden on top.
06 - Allow muffins to cool in the tin for five minutes before removing. Serve warm or cool completely for storage.

# Expert Suggestions:

01 -
  • You can prep a whole week of breakfasts in under 40 minutes, then actually sit down without rushing.
  • Every muffin tastes different depending on what vegetables catch your eye at the market, so they never get boring.
  • They reheat perfectly and taste just as good cold, which means your breakfast doesn't care what time you finally eat it.
02 -
  • Overfilled cups will overflow and bake into strange shapes—stick to three-quarters full even though it feels conservative, because these eggs rise more than you'd expect.
  • Check them at 18 minutes instead of assuming they need the full 22; every oven runs differently, and you can always pop them back in, but overdone eggs taste grainy and sad.
03 -
  • Whisk your eggs and milk until they're slightly frothy—this tiny extra step makes the muffins noticeably fluffier and more tender than if you just blend them.
  • Dice all your vegetables small and relatively uniform in size so they cook evenly and don't create hard chunks that surprise you in certain bites.
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