Description
Fluffy, cheesy egg muffin cups that are perfect for busy mornings. This simple 5-ingredient recipe is kid-approved, freezer-friendly, and requires minimal active time.
Ingredients
Scale
- 12 large eggs
- 1/2 cup milk (whole, skim, or almond)
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional mix-ins: diced ham, cooked bacon bits, or sautéed spinach
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk eggs, milk, salt, and pepper vigorously for 30-60 seconds until frothy.
- Stir in shredded cheddar cheese and any optional mix-ins.
- Divide the mixture evenly among the muffin cups, filling them about 3/4 full.
- Bake for 18-20 minutes until puffed, golden on top, and set in the center.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Ensure mix-ins like vegetables are pre-cooked and cooled to avoid excess moisture. Cool muffins completely before storing to prevent sogginess. Reheat on medium power in the microwave for 30-60 seconds.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 90
- Sugar: 1
- Sodium: 200
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 7
Keywords: breakfast muffins, egg muffins, meal prep, make-ahead breakfast, healthy breakfast, kid-friendly breakfast, gluten-free breakfast