Customizable Egg Muffins (Printable)

Fluffy egg bites filled with vegetables and cheese, great for healthy breakfasts or on-the-go snacks.

# What You Need:

→ Eggs

01 - 8 large eggs
02 - 1/4 cup milk (dairy or non-dairy)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1/2 cup diced bell peppers (red, yellow, or green)
06 - 1/2 cup chopped spinach
07 - 1/4 cup diced red onion
08 - 1/2 cup cherry tomatoes, halved

→ Cheese

09 - 3/4 cup shredded cheddar cheese (or feta, mozzarella, or Swiss)

→ Optional Mix-Ins

10 - 1/4 cup cooked, crumbled bacon or sausage (omit for vegetarian)
11 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
12 - 1/4 teaspoon red pepper flakes

# How to Make It:

01 - Set oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a large bowl, whisk together eggs, milk, salt, and black pepper until blended and slightly frothy.
03 - Incorporate diced vegetables, shredded cheese, and any chosen optional mix-ins into the egg mixture, stirring to combine evenly.
04 - Distribute mixture evenly into the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes until centers are set and tops are lightly golden.
06 - Let muffins cool in the tin for 5 minutes before removing. Serve warm or cool completely for storage.

# Expert Advice:

01 -
  • You can make twelve breakfasts in under forty minutes and feel like an adult who has their life together
  • The vegetables actually taste good instead of feeling like a punishment
02 -
  • Overfilling the cups makes them stick and creates weird overflow situations
  • Letting them cool in the pan for those five minutes actually matters for clean removal
03 -
  • Use silicone liners instead of paper for the easiest removal ever
  • Grating your own cheese melts better than the pre-shredded stuff
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