Customizable Egg Muffins (Printer-Friendly)

Fluffy baked egg cups with colorful vegetables and melty cheese, perfect for breakfast or snack.

# What You Need:

→ Eggs

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

→ Vegetables

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

→ Cheese

09 - 3/4 cup shredded cheddar cheese (or 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

# 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 smooth and slightly frothy.
03 - Add diced vegetables, shredded cheese, and any optional mix-ins. Stir thoroughly to combine.
04 - Spoon mixture evenly into muffin cups, filling each approximately 3/4 full.
05 - Bake for 18 to 22 minutes until set in the center and tops are lightly golden.
06 - Allow muffins to cool in the pan for 5 minutes before removing. Serve warm or cool completely for storage.

# Expert Suggestions:

01 -
  • They taste nothing like what you'd expect from something so simple—fluffy, cheesy, and completely satisfying.
  • Make a batch on Sunday and you've solved breakfast decisions for the entire week without thinking twice.
  • They're endlessly customizable, so you can use whatever vegetables are getting sad in your crisper drawer.
02 -
  • Don't skip the cooling period in the pan—I learned this the hard way when I tried to remove a muffin too early and watched it crumble into the bottom of the tin.
  • Squeeze excess moisture from frozen spinach or any watery vegetables, or your egg muffins will come out soggy instead of fluffy.
  • These freeze beautifully for up to two months, and a quick 30-second microwave reheat brings them back to life better than you'd expect.
03 -
  • Room temperature eggs whisk more smoothly and incorporate air better than cold ones, so pull them from the fridge a few minutes early.
  • Shred your own cheese instead of using pre-shredded if you can—it melts into silky pockets instead of clumping slightly, which actually matters here.
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