Description
Fluffy and customizable egg muffins packed with vegetables, cheese, and your choice of meat. Perfect for a quick breakfast, meal prep, or a healthy snack!
Ingredients
Scale
- 12 large eggs
- 1/2 cup milk (any kind works, whole milk preferred)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped vegetables (bell peppers, onions, spinach recommended)
- 1 cup cooked and crumbled breakfast sausage (or bacon, ham, or vegetarian alternative)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional: 1/4 cup chopped fresh herbs (chives, parsley, or dill)
- Optional: A dash of hot sauce
Instructions
- Preheat: Preheat oven to 375°F (190°C).
- Egg Mixture: In a large bowl, crack eggs. Add milk, salt, and pepper. Whisk until light and frothy (1-2 minutes).
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add chopped vegetables (onions and bell peppers first). Sauté until softened (5-7 minutes). Add spinach during the last minute until wilted. Remove from heat and let cool slightly.
- Assemble: Grease a 12-cup muffin tin. In the egg mixture bowl, add cooked sausage, sautéed vegetables, and shredded cheese. Add fresh herbs, if using. Gently fold until evenly distributed.
- Fill Muffin Tin: Carefully pour egg mixture into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle extra cheese on top, if desired.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden brown. A toothpick inserted into the center of a muffin should come out clean.
- Cool and Remove: Remove from oven and let cool for a few minutes before removing muffins. Run a knife or spatula around the edges of each cup to loosen them. Gently lift them out of the tin.
- Serve: Serve warm.
Notes
- Vegetable Variations: Mushrooms, zucchini, broccoli, and asparagus are all great options.
- Meat Variations: Ground beef, shredded chicken, or even leftover steak would work well.
- Cheese Variations: Try different types of cheese, such as pepper jack, Gruyere, or feta.
- Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.
- Make it Vegetarian: Omit the meat and add more vegetables, or use a vegetarian sausage alternative.
- Add Some Greens: Stir in some chopped kale or collard greens for extra nutrients.
- Make it Dairy-Free: Use a dairy-free milk alternative, such as almond milk or soy milk, and a dairy-free cheese alternative.
- Make it Gluten-Free: These egg muffins are naturally gluten-free, as long as you use gluten-free sausage or bacon.
- Individualize Them: Let everyone in your family choose their own fillings and make their own custom egg muffins. This is a great way to get kids involved in the cooking process.
- Don’t Overbake: Overbaking will result in dry, rubbery muffins. Keep a close eye on them and remove them from the oven as soon as they are set.
- Cool Completely Before Freezing: Make sure the muffins are completely cool before freezing them. This will help prevent freezer burn.
- Storage: Store in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- Reheating: Microwave for 30-60 seconds or bake at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes