Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or butter. If you don't have a non-stick tin, consider using muffin liners for easier removal.
- In a large bowl, crack the 12 large eggs. Add the 1/4 cup of milk, salt, and pepper to taste. Whisk vigorously with a fork or a whisk until the yolks and whites are thoroughly combined and slightly frothy. This helps to create a lighter, fluffier texture in your egg muffins.12 large eggs large eggs, 1/4 cup milk, to taste salt, to taste black pepper
- If using vegetables like onions, bell peppers, or mushrooms, it's best to sauté them briefly before adding them to the egg muffins. Heat 1/2 tablespoon of olive oil or butter in a small skillet over medium heat. Add your chopped vegetables and cook until softened and slightly tender, about 3-5 minutes. This step helps to remove excess moisture and intensifies their flavor. If using spinach, you can wilt it quickly in the same skillet.1 tablespoon olive oil or butter, 1/2 cup finely chopped cooked vegetables
- Distribute your chosen fillings evenly among the 12 prepared muffin cups. This could include the sautéed vegetables, shredded cheese, cooked meats, or any other add-ins you’ve selected. Aim for about 1-2 tablespoons of fillings per muffin cup.1/2 cup finely chopped cooked vegetables, 1/2 cup shredded cheese, cooked crumbled bacon, diced ham, cherry tomatoes (halved), herbs
- Carefully pour the whisked egg mixture over the fillings in each muffin cup. Fill each cup about two-thirds to three-quarters full. Be careful not to overfill, as the egg muffins will puff up slightly as they bake.
- Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the egg muffins are set and the centers are no longer jiggly. A toothpick inserted into the center of a muffin should come out clean.
- Once baked, remove the muffin tin from the oven and let the egg muffins cool in the tin for a few minutes. This allows them to firm up. Carefully use a spoon or spatula to gently lift the egg muffins out of the tin. Serve warm or at room temperature.
Notes
These egg muffins can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
