Description
Cheesy Egg Muffins
Quick, easy, and bursting with cheesy goodness, these egg muffins are perfect for breakfast meal prep!
Ingredients:
6 eggs
1 cup shredded cheese
½ cup diced red pepper
¼ cup green onions
½ cup chopped ham
¼ cup milk
Salt & pepper
Instructions:
Preheat oven to 375°F (190°C) and grease muffin tin.
Whisk eggs, milk, salt, and pepper.
Stir in cheese, peppers, onions, and ham.
Fill muffin cups evenly.
Bake for 18-20 minutes until fluffy.
Enjoy with hot sauce or salsa!
#BreakfastIdeas #EggMuffins #CheeseLover
Step-by-Step Guide
Follow these detailed instructions for perfect egg muffins every time. First, preheat your oven to 375°F (190°C) and thoroughly grease a standard 12-cup muffin tin with non-stick spray or butter. In a large mixing bowl, crack the 6 eggs. Add the 1/4 cup of milk, a generous pinch of salt, and a few cracks of black pepper. Whisk vigorously for 60-90 seconds until the mixture is completely uniform and slightly frothy. This incorporates air for a fluffier texture. Next, fold in the 1 cup of shredded cheese, 1/2 cup diced red pepper, 1/4 cup sliced green onions, and 1/2 cup chopped ham. Stir until just combined. Using a ladle or measuring cup, evenly distribute the mixture into the prepared muffin cups, filling each about 3/4 full. Carefully place the tin in the center of the preheated oven. Bake for 18-20 minutes. They are done when the tops are lightly golden and the centers are set and spring back to the touch.
Serving Suggestions
These versatile muffins can be enjoyed in many ways. For a classic breakfast, serve them warm with a side of hot sauce, salsa, or a dollop of sour cream. They pair wonderfully with a fresh fruit salad or avocado slices. For a heartier meal, crumble them over a bed of greens for a protein-packed salad topping. They also make an excellent on-the-go snack straight from the refrigerator.
How-to Summary
Grease a muffin tin and preheat the oven to 375°F. Whisk eggs, milk, salt, and pepper. Fold in cheese, peppers, onions, and ham. Fill the muffin cups 3/4 full and bake for 18-20 minutes until set and golden.
Frequently Asked Questions
Can I make these egg muffins ahead of time? Absolutely. They are ideal for meal prep. Let them cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-60 seconds.
Can I freeze them? Yes. After cooling, place them in a single layer on a baking sheet to flash freeze for 1 hour, then transfer to a freezer bag. They will keep for 2-3 months. Thaw overnight in the fridge or reheat from frozen.
What are good cheese substitutes? Any melty cheese works well, such as cheddar, Monterey Jack, mozzarella, or feta for a tangy twist. Dairy-free cheese can also be used.
Are they customizable? Definitely. Omit the ham for a vegetarian version and add spinach, mushrooms, or broccoli. You can also use cooked sausage, bacon, or turkey.
Why did my muffins deflate? This is often due to overmixing the eggs, which incorporates too much air, or opening the oven door too early during baking. Let them rest in the tin for 5 minutes after removing from the oven.
Common Mistakes to Avoid
Avoid overfilling the muffin cups, as the eggs will puff up and overflow. Do not overmix the batter after adding the fillings, as this can make the texture dense. Ensure your oven is fully preheated before baking for even cooking. Always grease the tin well, even if it’s non-stick, to guarantee easy removal. Finally, let the muffins cool in the tin for 5 minutes before using a knife to gently loosen and lift them out.
Conclusion
These Cheesy Egg Muffins are the ultimate solution for a nutritious, portable, and delicious breakfast. With endless customization options and excellent make-ahead potential, they simplify busy mornings. Mastering the simple technique and avoiding common pitfalls ensures a perfect batch every time. Incorporate this recipe into your weekly routine for a guaranteed protein-packed start to your day.
