Name: Cheesy Egg Muffins
Ingredients: Eggs: The star of the show! Eggs provide the protein base for our muffins and bind all the ingredients together. Use large eggs for the best results and a richer flavor.; Milk: Adding a splash of milk makes the egg muffins lighter and fluffier. You can use any type of milk you prefer – dairy or non-dairy options like almond milk or oat milk work equally well.; Shredded Cheese: Cheese is what brings the “cheesy” to these muffins! Choose your favorite type or a blend. Cheddar, mozzarella, Monterey Jack, or even a spicy pepper jack all work wonderfully. Pre-shredded cheese is convenient, but freshly grated cheese melts even better.; Cooked Meat (Optional): For extra protein and flavor, consider adding cooked meat. Crumbled bacon, cooked sausage, diced ham, or even shredded chicken are excellent additions. Make sure the meat is cooked and cooled before adding it to the muffins.; Vegetables (Optional): Sneak in some extra nutrients with chopped vegetables. Diced bell peppers, onions, spinach, mushrooms, tomatoes, or zucchini are all fantastic choices. Sautéing vegetables like onions and mushrooms beforehand can enhance their flavor and texture in the muffins.; Seasonings: Simple seasonings are key to enhancing the flavor. Salt and black pepper are essential, but feel free to experiment with garlic powder, onion powder, paprika, dried herbs like oregano or thyme, or even a pinch of red pepper flakes for a little heat.; Cooking Spray or Olive Oil: To prevent the muffins from sticking to the muffin tin, you’ll need cooking spray or a little olive oil to grease the cups.

Ingredients

Eggs: The star of the show! Eggs provide the protein base for our muffins and bind all the ingredients together. Use large eggs for the best results and a richer flavor.
Milk: Adding a splash of milk makes the egg muffins lighter and fluffier. You can use any type of milk you prefer – dairy or non-dairy options like almond milk or oat milk work equally well.
Shredded Cheese: Cheese is what brings the “cheesy” to these muffins! Choose your favorite type or a blend. Cheddar, mozzarella, Monterey Jack, or even a spicy pepper jack all work wonderfully. Pre-shredded cheese is convenient, but freshly grated cheese melts even better.
Cooked Meat (Optional): For extra protein and flavor, consider adding cooked meat. Crumbled bacon, cooked sausage, diced ham, or even shredded chicken are excellent additions. Make sure the meat is cooked and cooled before adding it to the muffins.
Vegetables (Optional): Sneak in some extra nutrients with chopped vegetables. Diced bell peppers, onions, spinach, mushrooms, tomatoes, or zucchini are all fantastic choices. Sautéing vegetables like onions and mushrooms beforehand can enhance their flavor and texture in the muffins.
Seasonings: Simple seasonings are key to enhancing the flavor. Salt and black pepper are essential, but feel free to experiment with garlic powder, onion powder, paprika, dried herbs like oregano or thyme, or even a pinch of red pepper flakes for a little heat.
Cooking Spray or Olive Oil: To prevent the muffins from sticking to the muffin tin, you’ll need cooking spray or a little olive oil to grease the cups.

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil. If you are using paper liners, you can use them, but the muffins might stick slightly to the paper. Greasing the tin directly works best for easy removal.
Whisk Eggs and Milk: In a large bowl, crack the eggs and add the milk. Whisk together thoroughly until the eggs and milk are well combined and slightly frothy. Whisking incorporates air, which helps to make the muffins lighter in texture.
Add Cheese and Seasonings: Add the shredded cheese to the egg mixture. Season generously with salt and black pepper. At this stage, you can also add any other seasonings you desire, such as garlic powder, onion powder, paprika, or dried herbs. Stir everything together until the cheese and seasonings are evenly distributed throughout the egg mixture.
Incorporate Meat and Vegetables (Optional): If you are using cooked meat and/or vegetables, add them to the bowl with the egg mixture. Gently fold them in until they are evenly dispersed. Be careful not to overmix at this stage, as overmixing can make the muffins tough.
Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about two-thirds to three-quarters full. Do not overfill the cups, as the muffins will puff up during baking.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg muffins are set and lightly golden brown on top. A toothpick inserted into the center of a muffin should come out clean when they are done. The baking time may vary slightly depending on your oven and the ingredients you have added.
Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool in the tin for a few minutes before gently removing the muffins. You can use a knife or spatula to loosen the edges if necessary. Serve warm and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 120
Fat: 8
Carbohydrates: 2
Protein: 8
Cholesterol: 200