Savory egg muffins are a simple, protein-packed option you can prep ahead for breakfast or snacks. Think of them as mini omelets baked in a muffin tin—easy to customize with whatever you have on hand.
Basic Savory Egg Muffins Recipe
Ingredients (makes ~12 muffins):
- 8 large eggs
- 1/4 cup milk (optional, for fluffiness)
- Salt and pepper to taste
- 1/2 cup chopped vegetables (bell peppers, spinach, onions, mushrooms)
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- 1/2 cup cooked protein (chicken, sausage, or turkey—optional)
- Oil or butter for greasing
Instructions:
- Preheat oven to 180°C (350°F) and grease a muffin tin.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Evenly distribute veggies, cheese, and protein into each muffin cup.
- Pour the egg mixture over the fillings (about 3/4 full).
- Bake for 18–22 minutes until set and lightly golden.
- Let cool slightly, then remove and serve.
Flavor Ideas
- Mediterranean: Spinach, feta, olives, tomatoes
- Meaty: Chicken + cheddar + green onions
- Veggie-loaded: Mushrooms, peppers, zucchini
- Spicy: Green chilies + pepper jack + herbs
Tips
- Don’t overfill—they puff up while baking.
- Use silicone molds or parchment liners to prevent sticking.
- Store in the fridge up to 4 days or freeze for longer. Reheat in the microwave for ~30–60 seconds.
If you want, I can tailor a version using ingredients you already have at home.