Egg & Cheese Muffins
These muffins are basically eggs whisked together with your favorite ingredients and baked in a muffin pan. Small, utensil-free, and oh-so-easy to gobble up!
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Servings: 11 Muffins
Calories: 143kcal
Ingredients
- 8 eggs
- ⅓ cup non-dairy milk or half-and-half milk or whole milk
- ¼ tsp salt
- ⅓ tsp black pepper, freshly ground
- ⅓ tsp onion powder
- ⅓ tsp garlic powder
- ⅔ cup bell pepper, finely chopped
- ½ cup tomatoes, finely chopped
- ½ cup fresh spinach, finely chopped
- 1 cup feta cheese, crumbled
- 1 ½ tbsp red pepper flakes or chopped chives or chopped parsley (optional garnishes)
Instructions
- Preheat your oven to 375°F. Spray your muffin pan (12-count) with non-stick spray, and spray your muffin liners if you want to use those.
- Grab yourself a medium bowl. Whisk your eggs, milk, pepper, garlic powder, onion powder, and salt. Just a quick mix until everything is combined (about 2 cups)
- Spoon in your chopped spinach, bell pepper, or whatever you like (2 tablespoons). Sprinkle a generous tablespoon of cheese over the top.
- Pour your egg mix into every cup, filling them up to ¾ full. Pop them in the oven. Let them bake for 16 to 20 minutes until they're puffy with the edges turning golden brown. It's normal if they rise unevenly.
- Let them sit in the pan (out of the oven) for about 5 minutes. Dig in right away, or let them chill completely and stash them in the fridge or freezer for later. Feel free to go wild with extra garnishes.
Notes
- Don't have a muffin tin? You can use a mini pie pan or even a ramekin dish. Just adjust the cooking time slightly depending on the size.
- For an extra decadent touch, add a dollop of cream cheese or pesto to the center of each muffin before baking.
- Want to make the cheesiest egg muffins ever? Sprinkle a layer of shredded cheese on the bottom of the muffin cup before filling it with your other ingredients.
- If you have watery vegetables like spinach or tomatoes, squeeze out any excess moisture before adding them to your egg mixture.
- Egg muffins reheat beautifully! Warm them up in a preheated oven at 350°F (175°C) for a few minutes (the best option) or microwave them for about 30 seconds to 1 minute.
- Once cooled completely, store them in an airtight container in the freezer for up to 3 months. Reheat from frozen or thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 143kcal | Carbohydrates: 2g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 202mg | Sodium: 365mg | Potassium: 140mg | Fiber: 4.8g | Sugar: 1g | Calcium: 67mg | Iron: 3mg
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