Our Best Egg Muffin Recipe

These egg muffins are incredibly versatile—feel free to customize the fillings to suit your preferences or use up leftovers in your fridge. They’re perfect for meal prepping, ensuring you have a nutritious and delicious option ready to go throughout the week. Enjoy!

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 12 large eggs
• 1/2 cup milk (any kind, but whole milk adds richness)
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1 cup diced vegetables (such as bell peppers, onions, spinach, or tomatoes)
• 1/2 cup cooked meat (optional, such as bacon, ham, or sausage)
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional, for extra flavor)
• 1/2 teaspoon onion powder (optional, for extra flavor)
• 1/4 teaspoon smoked paprika (optional, for a smoky taste)
• Non-stick cooking spray or olive oil for greasing the muffin tin

Instructions:

1. Preheat Your Oven:
   Start by preheating your oven to 375°F (190°C). This ensures that your egg muffins cook evenly and get a nice golden top.
2. Prepare the Muffin Tin:
   Spray a 12-cup muffin tin generously with non-stick cooking spray or brush it with olive oil. This will prevent the egg muffins from sticking and make it easy to pop them out once they’re done.
3. Crack the Eggs:
   In a large mixing bowl, crack all 12 eggs. Whisk them together until the yolks and whites are fully combined. This is the base for your egg muffins.
4. Add the Milk:
   Pour in the 1/2 cup of milk. This helps to make the egg muffins light and fluffy. Whisk again until the milk is fully incorporated.
5. Season the Eggs:
   Season the egg mixture with salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Stir well to ensure the seasonings are evenly distributed.
6. Prepare the Fillings:
   If you’re adding cooked meat, make sure it’s diced into small pieces. For the vegetables, chop them into bite-sized pieces. You can mix and match depending on your taste and what you have on hand.
7. Assemble the Muffins:
   Evenly distribute the diced vegetables and cooked meat among the muffin cups. Try to fill each cup about halfway with the fillings.
8. Add the Cheese:
   Sprinkle the shredded cheese over the fillings in each muffin cup. This will melt into the eggs, adding richness and flavor.
9. Pour the Egg Mixture:
   Carefully pour the egg mixture into each muffin cup, filling them almost to the top. The eggs will puff up slightly as they bake, so leave a little room.
10. Bake the Muffins:
    Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the egg muffins are set in the center and slightly golden on top. You can check for doneness by inserting a toothpick into the center of a muffin—it should come out clean.
11. Cool and Serve:
    Once done, remove the muffin tin from the oven and let the muffins cool in the pan for a few minutes. Run a knife around the edges of each muffin to loosen them, then gently remove them from the tin.
12. Enjoy or Store:
    Serve your egg muffins warm as a quick breakfast or snack. They can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave for about 30 seconds.