Save My roommate Sarah used to meal prep these every Sunday, and the smell would drift through our entire apartment. I finally asked for the recipe when I caught her eating one warm from the oven on a Tuesday morning, looking way too smug about having breakfast ready before her alarm even went off.
Last month I made a batch for my sister who swears she hates breakfast food. She texted me three days later asking if I had accidentally added something addictive to them because she kept eating them cold straight from the fridge.
Ingredients
- 8 large eggs: Room temperature eggs whisk up fluffier and incorporate more air into your batter
- 1/4 cup milk: Any kind works, dairy or not, it just helps create that tender texture
- 1/2 tsp salt and 1/4 tsp black pepper: The only seasoning you really need, everything else is bonus flavor
- 1/2 cup diced bell peppers: Red and yellow bring sweetness while green adds a little crunch
- 1/2 cup chopped spinach: Fresh spinach wilts beautifully into the eggs without making them watery
- 1/4 cup diced red onion: Provides a subtle sharpness that cuts through the richness
- 1/2 cup cherry tomatoes halved: They burst slightly in the oven creating little pockets of sweetness
- 3/4 cup shredded cheddar cheese: Sharp cheddar gives the best flavor but whatever you have in your fridge will work
Instructions
- Preheat your oven and prep the pan:
- Set your oven to 375F and grease every single cup of your muffin tin thoroughly, even if you think they are nonstick
- Whisk your base:
- Beat the eggs, milk, salt, and pepper until the mixture is slightly frothy and uniform in color
- Add everything that makes them colorful:
- Dump in your vegetables, cheese, and any mix-ins you are using, then stir just until combined
- Fill the cups:
- Portion the batter evenly between all twelve cups, filling each about three quarters full
- Bake until set:
- Bake for 18 to 22 minutes until the centers are firm to the touch and the tops are starting to turn golden
- Cool briefly:
- Let them sit in the pan for five minutes before running a knife around the edges and popping them out
Save My toddler helped me make a batch last week and insisted on adding her own special ingredient which turned out to be way too much spinach. They came out green and dense but she ate three in a row because she made them herself.
Mix and Match Your Add-Ins
The beauty of these muffins is that they work with practically anything you have in your refrigerator. Leftover roasted vegetables from dinner, that last bit of cheese from taco night, or even some cooked bacon from weekend brunch all find a home here.
Storage Strategy
I keep three in the fridge for the week and freeze the rest in a silicone bag. They reheat in the microwave in about thirty seconds for those mornings when I am running late and need something faster than cereal.
Make Them Your Own
Some weeks I go all in on Mediterranean vibes with feta, olives, and sun-dried tomatoes. Other times I keep it simple with just cheddar and whatever vegetables need to be used up before they go bad.
- Try adding a spoonful of pesto to the egg mixture before baking
- A dash of hot sauce in the batter builds in heat without extra steps
- Mini muffins take about ten minutes less baking time if you want bite-sized versions
Save These muffins have saved me more mornings than I care to admit, and the best part is how easy it is to make them feel like a new recipe every time just by swapping out whatever is in the crisper drawer.
Recipe FAQs
- → Can I customize the vegetables in the egg muffins?
Yes, the vegetables can be swapped with your favorites like zucchini, mushrooms, or broccoli to suit your taste and availability.
- → What types of cheese work best in these muffins?
Cheddar, feta, mozzarella, or Swiss cheese all melt well and complement the flavors of the vegetables and eggs.
- → Is it possible to make these muffins dairy-free?
Absolutely. Use non-dairy milk alternatives and omit the cheese or substitute with plant-based cheese options.
- → How should I store leftover egg muffins?
Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to two months for longer storage.
- → What is the best way to reheat the egg muffins?
Reheat muffins in the microwave until warmed through, or gently warm them in a preheated oven to preserve texture.