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Customizable Egg Muffins

Egg muffins are baked individual egg cups that can be personalized with various fillings like cheese, vegetables, and meats. These muffins have a tender, fluffy texture with golden edges, perfect for busy mornings or meal prep. Their versatile nature makes them a satisfying, portable breakfast option that can be tailored to any taste or dietary need.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs fresh, large eggs give a rich, custardy texture
  • 1/4 cup milk whole milk for tenderness, can substitute with almond milk
  • 1/2 cup cheddar cheese shredded, adds flavor and meltiness
  • 1/2 cup spinach chopped, fresh or thawed frozen, for color and nutrients
  • 1/4 cup bell peppers diced, optional for crunch and sweetness
  • 1/4 cup cooked sausage crumbled or diced, optional for heartiness
  • 2 tablespoons fresh herbs chopped chives or parsley brighten the flavor
  • 1/4 cup milk or cream optional, for extra tenderness
  • to taste salt and pepper season generously and taste before baking

Equipment

  • Muffin tin
  • Whisk

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or line with parchment liners to prevent sticking.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and slightly frothy, about 30 seconds. This creates a uniform base for your muffins.
  3. Chop your fillings: dice the bell peppers, crumble or dice cooked sausage, and chop the herbs. Keep the spinach chopped and ready to go.
  4. Divide the fillings evenly among the muffin cups, about 1-2 tablespoons each, creating a colorful base for each muffin.
  5. Pour the egg mixture over the fillings in each cup, filling about three-quarters full. Use a small jug or spoon for precision, ensuring even distribution.
  6. Sprinkle the shredded cheese evenly over each muffin, pressing lightly to help it melt and create a golden top.
  7. Bake in the preheated oven for 18-22 minutes, until the muffins are puffed, golden around the edges, and set in the center. You’ll hear a gentle bubbling as they bake.
  8. Check for doneness: the tops should be lightly browned, and the centers should jiggle just slightly when shaken. Insert a toothpick into the middle—if it comes out clean, they’re ready.
  9. Remove the muffin tin from the oven and let the muffins rest for 5 minutes to firm up, making removal easier and preventing sogginess.
  10. Gently loosen the edges with a small spatula or spoon, then transfer the muffins to a plate or cooling rack. Serve warm or at room temperature, garnished with extra herbs if desired.

Notes

Feel free to customize fillings based on your preferences—try different cheeses, vegetables, or meats. For a dairy-free version, substitute milk with almond milk and dairy-free cheese. Make ahead by assembling the muffin cups and storing in the fridge overnight before baking in the morning.