Name: Easy Breakfast Egg Muffins
Ingredients: Eggs: The star of the show! Eggs are the protein-packed base for our muffins, providing structure and richness. You’ll need a dozen large eggs for a standard batch, but feel free to adjust the quantity based on how many muffins you want to make.; Milk or Cream: A splash of dairy (or non-dairy alternative) adds moisture and creaminess to the egg mixture, preventing the muffins from becoming dry. Whole milk, 2% milk, almond milk, or even a bit of heavy cream all work wonderfully.; Shredded Cheese: Cheese adds flavor and a delightful meltiness to the muffins. Cheddar, mozzarella, Monterey Jack, or a blend of your favorites are all great choices. Pre-shredded cheese saves time, but freshly shredded will melt even better.; Cooked Meat (Optional): For a heartier muffin, consider adding cooked meat. Crumbled bacon, cooked sausage, diced ham, or even shredded chicken or turkey are excellent additions. Make sure the meat is cooked beforehand for food safety.; Vegetables (Optional): Sneak in some extra nutrients with chopped vegetables! Diced bell peppers, onions, spinach, mushrooms, zucchini, or cherry tomatoes are all fantastic options. Sautéing harder vegetables like onions and peppers beforehand can soften them and enhance their flavor.; Seasonings: Simple seasonings make a big difference. Salt and black pepper are essential for flavor enhancement. You can also experiment with garlic powder, onion powder, paprika, dried herbs like oregano or thyme, or a pinch of red pepper flakes for a little heat.; Cooking Spray or Oil: To prevent your muffins from sticking to the muffin tin, you’ll need to grease it well. Cooking spray is quick and easy, but you can also use olive oil or melted butter to grease each cup.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful breakfast egg muffins. Don’t worry, the ingredient list is short and sweet, and you probably already have most of these staples in your kitchen!

Eggs: The star of the show! Eggs are the protein-packed base for our muffins, providing structure and richness. You’ll need a dozen large eggs for a standard batch, but feel free to adjust the quantity based on how many muffins you want to make.
Milk or Cream: A splash of dairy (or non-dairy alternative) adds moisture and creaminess to the egg mixture, preventing the muffins from becoming dry. Whole milk, 2% milk, almond milk, or even a bit of heavy cream all work wonderfully.
Shredded Cheese: Cheese adds flavor and a delightful meltiness to the muffins. Cheddar, mozzarella, Monterey Jack, or a blend of your favorites are all great choices. Pre-shredded cheese saves time, but freshly shredded will melt even better.
Cooked Meat (Optional): For a heartier muffin, consider adding cooked meat. Crumbled bacon, cooked sausage, diced ham, or even shredded chicken or turkey are excellent additions. Make sure the meat is cooked beforehand for food safety.
Vegetables (Optional): Sneak in some extra nutrients with chopped vegetables! Diced bell peppers, onions, spinach, mushrooms, zucchini, or cherry tomatoes are all fantastic options. Sautéing harder vegetables like onions and peppers beforehand can soften them and enhance their flavor.
Seasonings: Simple seasonings make a big difference. Salt and black pepper are essential for flavor enhancement. You can also experiment with garlic powder, onion powder, paprika, dried herbs like oregano or thyme, or a pinch of red pepper flakes for a little heat.
Cooking Spray or Oil: To prevent your muffins from sticking to the muffin tin, you’ll need to grease it well. Cooking spray is quick and easy, but you can also use olive oil or melted butter to grease each cup.

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Instructions

Ready to get cooking? These instructions are so simple, even beginner cooks can master them. In just a few steps, you’ll have a batch of delicious and healthy breakfast egg muffins ready to enjoy!

Preheat Your Oven and Prepare the Muffin Tin: Start by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you put the muffins in, leading to even cooking. While the oven is heating, grease a standard 12-cup muffin tin generously with cooking spray or oil. Make sure to coat all the nooks and crannies to prevent sticking. If you’re using paper or silicone liners, you can skip greasing, but liners are not strictly necessary.
Whisk the Eggs and Dairy: In a large mixing bowl, crack all your eggs. Add the milk or cream to the bowl. Using a whisk, vigorously whisk the eggs and dairy together until they are well combined and slightly frothy. This incorporates air, resulting in lighter and fluffier muffins. Ensure the yolks and whites are fully blended.
Add Seasonings and Cheese: Now it’s time to add flavor! Season your egg mixture with salt, pepper, and any other spices you desire, such as garlic powder, onion powder, or dried herbs. Stir in the shredded cheese. Reserve a little cheese to sprinkle on top of the muffins later if you like a cheesy crust. Mix everything until the seasonings and cheese are evenly distributed throughout the egg mixture.
Incorporate Meat and Vegetables (Optional): If you’re adding cooked meat and/or vegetables, gently fold them into the egg mixture. Distribute them evenly throughout the bowl so that each muffin cup gets a good mix of fillings. Be careful not to overmix at this stage, as it can make the muffins tougher.
Fill the Muffin Cups: Carefully pour or spoon the egg mixture into the prepared muffin tin, filling each cup about three-quarters full. Leaving some space at the top allows the muffins to rise without overflowing. If you reserved extra cheese, sprinkle a little on top of each muffin now.
Bake to Golden Perfection: Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes, or until the egg muffins are set and lightly golden brown on top. A good way to check for doneness is to insert a toothpick into the center of a muffin; it should come out clean when the muffins are fully cooked. The muffins should also feel firm to the touch and no longer jiggly in the center.
Cool and Serve (or Store): Once baked, remove the muffin tin from the oven and let it cool in the tin for a few minutes. This allows the muffins to set a bit more and makes them easier to remove. After a few minutes of cooling, gently loosen the edges of the muffins with a knife or spatula and carefully remove them from the muffin tin. Serve them warm and enjoy! If you’re not serving them immediately, let them cool completely before storing them in an airtight container in the refrigerator.

Nutrition

Serving Size: one normal portion
Calories: 200
Fat: 14
Carbohydrates: 4
Protein: 15
Cholesterol: 250mg