Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with cooking spray or butter, or line it with silicone muffin liners to prevent sticking.
- In a medium bowl, whisk together the 6 large eggs, 1/4 cup milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and slightly frothy. This forms the fluffy base of your egg muffins.6 large eggs, 1/4 cup milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Evenly distribute your chosen chopped vegetables and optional additions (like cooked meats or herbs) among the prepared muffin cups. Aim for about 1-2 tablespoons of fillings per cup.1 cup chopped vegetables, cooked crumbled bacon, diced ham, your favorite herbs
- Carefully pour the whisked egg mixture over the fillings in each muffin cup, filling each about two-thirds to three-quarters full. Avoid overfilling to prevent overflow during baking.6 large eggs, 1/4 cup milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Sprinkle about 1-2 teaspoons of shredded cheese over the top of the egg mixture in each muffin cup. This will create a lovely golden-brown crust as they bake.1/2 cup shredded cheese
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg muffins are set and the tops are lightly golden. A toothpick inserted into the center should come out clean.
- Once baked, carefully remove the muffin tin from the oven. Let the egg muffins cool in the tin for about 5-10 minutes before attempting to remove them. This helps them firm up. Gently lift them out using a spoon or spatula. Serve warm or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave (30-60 seconds) or toaster oven. Freeze for up to 2-3 months.