EGG MUFFINS

Absolutely! Here’s a simple and versatile Egg Muffins recipe—perfect for breakfast on the go 🍳🧁.

Egg Muffins

Ingredients (Makes 6–8 muffins)

• 6 large eggs

• ¼ cup milk (optional, makes them fluffier)

• Salt & pepper, to taste

• ½ cup shredded cheese (cheddar, mozzarella, or your favorite)

• ½ cup diced veggies (bell peppers, spinach, mushrooms, onions, etc.)

• Optional: ½ cup cooked bacon, sausage, or ham, diced

Instructions

1. Preheat oven

   • 350°F (175°C). Grease a muffin tin or use silicone muffin cups.

2. Mix eggs

   • In a bowl, whisk eggs, milk, salt, and pepper until smooth.

3. Add fillings

   • Stir in cheese, veggies, and meat (if using).

4. Fill muffin tin

   • Pour the egg mixture evenly into 6–8 muffin cups (about ¾ full).

5. Bake

   • Bake 20–25 minutes until eggs are set and lightly golden.

6. Serve or store

   • Serve warm, or let cool and store in an airtight container in the fridge for up to 5 days.

   • Optional: reheat in microwave for 30–60 seconds.

Tips

• For fluffier muffins, whisk eggs longer to incorporate air.

• Add fresh herbs (parsley, chives, or basil) for extra flavor.

• You can make a meal prep batch and freeze muffins individually—just microwave before eating.

If you want, I can also give a “low-carb, super-fluffy version” that uses egg whites, cream cheese, and spinach—perfect for a protein-packed breakfast.