Here’s a simple and tasty way to make egg muffins—perfect for breakfast or a snack:
Ingredients (makes 6-8 muffins)
- 6 large eggs
- 1/4 cup milk (any kind)
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup chopped vegetables (like bell peppers, spinach, mushrooms, or onions)
- Optional: cooked bacon, sausage, or ham, chopped
Instructions
- Preheat Oven: Set oven to 180°C (350°F) and grease a muffin tin or use silicone liners.
- Mix Eggs: In a bowl, whisk eggs, milk, salt, and pepper until smooth.
- Add Fillings: Stir in cheese, vegetables, and meat (if using).
- Pour into Tin: Evenly pour mixture into muffin cups, filling about 3/4 full.
- Bake: 18–20 minutes, or until eggs are set and lightly golden.
- Cool & Serve: Let muffins cool 2–3 minutes before removing. Serve warm or store in the fridge for up to 5 days.
💡 Tip: You can make a big batch, freeze them individually, and reheat in the microwave for 30–60 seconds for a quick breakfast.
If you want, I can also give a low-carb or veggie-only version that’s super fluffy. Do you want me to?
