Egg muffins are a fantastic, versatile dish perfect for breakfast, brunch, or even a quick snack. They’re simple to make, customizable, and can be prepared ahead of time for busy mornings. Here’s a basic recipe:
Easy Egg Muffins Recipe
Ingredients
- 6 large eggs
- 1/4 cup milk (optional, for fluffiness)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup diced vegetables (bell peppers, spinach, onions, etc.)
- 1/4 cup cooked and crumbled bacon, sausage, or ham (optional)
- Salt and pepper, to taste
- Cooking spray or butter, for greasing
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or butter. - Prepare the Filling:
Chop your desired vegetables and any optional proteins like bacon or sausage. - Mix the Egg Base:
In a medium bowl, whisk together the eggs, milk, salt, and pepper. - Assemble the Muffins:
Evenly distribute the vegetables, protein, and cheese into the muffin cups. Pour the egg mixture over the fillings, filling each cup about 3/4 full. - Bake:
Place the muffin tin in the oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top. - Cool and Serve:
Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm, or let them cool completely for storage.
Storage Tips
- Refrigerate: Store in an airtight container for up to 4 days. Reheat in the microwave for 30 seconds to 1 minute.
- Freeze: Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag. Reheat directly from frozen in the microwave for about 2 minutes.
Customization Ideas
- Vegetarian: Add mushrooms, zucchini, or broccoli.
- Spicy: Mix in jalapeños or hot sauce.
- Herbs: Fresh parsley, chives, or dill can add a burst of flavor.
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