Ingredients
8 large eggs
1/4 cup milk (optional for fluffiness)
1 cup shredded cheese (cheddar, mozzarella, or blend)
1 cup diced vegetables (bell peppers, spinach, onions, mushrooms)
1/2 cup cooked protein (bacon, sausage, or ham - optional)
Salt and pepper, to taste
Cooking spray or oil for greasing muffin tin
Instructions
Preheat oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin.
In a bowl, whisk together eggs, milk, salt, and pepper.
Evenly distribute vegetables, cheese, and protein into each muffin cup.
Pour egg mixture over fillings, filling each cup about ¾ full.
Bake for 18–22 minutes, or until eggs are set and lightly golden.
Let cool slightly, then remove and serve.
Notes
Cooking Tips
- Use silicone muffin liners for easy removal.
- Don’t overfill—eggs expand while baking.
- Let muffins cool slightly before removing to prevent sticking.
- Chop ingredients small for even cooking.
Variations
- Vegetarian: Skip meat and add more veggies like zucchini or tomatoes.
- Low-Carb/Keto: Use full-fat cheese and meats, avoid starchy veggies.
- Dairy-Free: Omit cheese or use dairy-free alternatives.
- Spicy: Add jalapeños, hot sauce, or pepper jack cheese.
- Mediterranean: Add feta, olives, spinach, and sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 90–120
- Sugar: 1g
- Fat: 7g
- Carbohydrates: 2–3g
- Fiber: 0.5g
- Protein: 7g