Here’s an easy, savory breakfast egg muffin recipe—great for make-ahead breakfasts 🥚🧁
Savory Breakfast Egg Muffins
Makes 12
Ingredients
- 8 large eggs
- ¼ cup milk (or cream for richer muffins)
- Salt and black pepper
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ½ cup cooked vegetables (bell peppers, spinach, onions, mushrooms)
- ½ cup cooked protein (ham, turkey, sausage, or bacon)
- Optional: herbs (chives, parsley), paprika, or chili flakes
Instructions
- Preheat oven to 180°C (350°F). Grease a 12-cup muffin tin or line with silicone liners.
- Whisk eggs with milk, salt, and pepper.
- Fill cups evenly with veggies, protein, and cheese.
- Pour egg mixture over fillings, about ¾ full.
- Bake for 18–22 minutes, until set in the center.
- Cool slightly, then remove from tin.
Tips
- Don’t overfill—they puff up while baking.
- For extra flavor, sauté veggies first.
- Store in the fridge up to 4 days or freeze up to 2 months.
- Reheat gently in the microwave or oven.
If you want, I can suggest vegetarian combos, high-protein versions, or kid-friendly flavors.
