Ah, savory egg muffin cups—these are little bite-sized frittatas baked in a muffin tin. Perfect for breakfast, brunch, meal prep, or a healthy snack! You can pack them with veggies, cheese, herbs, and even meats if you like.
Here’s a full breakdown:
Ingredients (makes ~12 muffin cups)
Egg mixture:
- 6 large eggs
- ¼ cup milk (any kind)
- Salt and pepper to taste
Vegetables (finely chopped):
- ½ cup bell peppers
- ½ cup spinach or kale
- ¼ cup onion
- ¼ cup mushrooms (optional)
- ¼ cup cherry tomatoes, chopped (optional)
Cheese:
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
Optional add-ins:
- Cooked bacon, sausage, or ham
- Fresh herbs like parsley, chives, or oregano
- Red chili flakes for a little heat
Method
- Preheat oven to 180°C (350°F). Grease a muffin tin lightly with oil or use silicone liners.
- Prepare the egg mixture:
- In a bowl, whisk eggs, milk, salt, and pepper until smooth.
- Prepare the veggies and add-ins:
- If using raw vegetables that release water (like mushrooms), sauté briefly to reduce moisture.
- Mix vegetables, cheese, and any optional meat or herbs into the egg mixture.
- Fill muffin cups:
- Pour the egg mixture evenly into each muffin cup, filling about ¾ full (they puff up while baking).
- Bake:
- Bake for 18–22 minutes, until the eggs are set and slightly golden on top.
- Remove from oven and let cool 5 minutes before gently removing from the tin.
- Serve warm or let cool and store in the fridge for up to 4 days. They can also be frozen and reheated easily!
💡 Tips:
- For fluffier muffins, you can separate the egg whites, whip them, and fold them into the yolks.
- Customize endlessly—broccoli & cheddar, spinach & feta, or even taco-style with corn & salsa.
I can also give a super quick 5-minute microwave version for busy mornings—it’s a real game-changer. Do you want me to show that version too?
