Customizable Egg Muffins (Print View)

Fluffy baked egg cups full of fresh vegetables and cheese, ideal for breakfast or healthy snacks.

# 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 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

# How To Make It:

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 mixing bowl, whisk together eggs, milk, salt, and black pepper until fully blended and slightly frothy.
03 - Add diced vegetables, shredded cheese, and any optional mix-ins to the egg mixture. Stir thoroughly to evenly distribute all ingredients.
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 light golden on top.
06 - Let muffins cool in the tin for 5 minutes before removing. Serve warm or allow to cool completely before storing.

# Expert Insights:

01 -
  • They come together in under 20 minutes of actual cooking time, which feels like a minor miracle on a weekday morning.
  • Make them once and you have grab-and-go breakfasts ready for days, no reheating drama required.
  • Every batch tastes different depending on what you toss in, so they never feel boring or repetitive.
02 -
  • Overstuffing the muffin cups causes them to overflow and stick to the tin, so filling three quarters full is genuinely the sweet spot and not just a suggestion.
  • Vegetables with high water content like zucchini and mushrooms will release liquid as they bake, so chop them slightly smaller so they cook faster and release less water.
03 -
  • Using silicone liners instead of nonstick spray eliminates sticking entirely and makes cleanup a breeze—they're one of those small kitchen investments that actually pay dividends.
  • Let the oven fully preheat before baking so the muffins set evenly from the moment they go in, which prevents the sad flat-bottomed centers that happen with a cold oven.
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