🥚 Egg Muffins (Quick & Healthy Breakfast)
Perfect for meal prep or a grab-and-go breakfast. You can customize with veggies, cheese, or meat.
Ingredients (makes 6–8 muffins)
- 6 large eggs
- ¼ cup milk
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- ½ cup chopped vegetables (bell peppers, spinach, onions, tomatoes)
- Optional: cooked bacon, ham, or sausage
- Salt & pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat oven: 180°C / 350°F. Grease a muffin tin or use liners.
- Whisk eggs: In a bowl, mix eggs, milk, salt, and pepper until smooth.
- Add mix-ins: Stir in cheese, veggies, and any meat.
- Fill muffin cups: Pour mixture evenly into the tin, about ¾ full.
- Bake: 18–22 minutes until eggs are set and lightly golden.
- Cool & serve: Let them cool a few minutes, then remove from tin.
Tips
- Can store in fridge for 3–4 days; reheat in microwave for 30–60 seconds.
- Use any leftover vegetables or meats for variety.
- Add herbs like parsley, chives, or basil for extra flavor 🌿
I can also give a mini veggie-only version that’s super low-calorie and still fluffy if you want.
