Savory Breakfast Egg Muffins
Prep time: 15 mins | Cook time: 20-25 mins | Yields: 12 muffins
Ingredients
The Base:
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10-12 Large Eggs (depending on how many veggies you add)
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1/2 cup Milk (or heavy cream for a richer texture)
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1/2 tsp Salt and 1/4 tsp Black Pepper
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1/2 tsp Garlic Powder (optional, for extra flavor)
The Fillings (as seen in your photo):
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Red Bell Pepper: Finely diced
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Green Onions or Chives: Freshly chopped
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Ham or Bacon: Cooked and diced
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Shredded Cheese: Cheddar, Mozzarella, or Monterey Jack
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Fresh Herbs: Parsley for garnish
Instructions
1. Preparation
Preheat your oven to 375°F (190°C). Grease a standard 12-slot muffin tin generously with cooking spray or butter to prevent sticking. You can also use silicone liners like the ones shown in your image.
2. Mix the Egg Base
In a large glass mixing bowl, crack the eggs. Add the milk, salt, pepper, and garlic powder. Use a whisk to beat the mixture vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
3. Layer the Fillings
Instead of mixing everything in the bowl, it is better to distribute the solid ingredients directly into the muffin cups first. This ensures every muffin gets an equal amount of “goodies.”
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Place a spoonful of diced ham, peppers, and cheese into each muffin slot.
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Sprinkle some chopped chives on top.
4. Pour and Bake
Carefully pour the egg mixture into each muffin cup until they are about 3/4 full. Do not fill them to the very top, as they will rise like soufflés in the oven. Give each one a tiny stir with a fork if needed.
5. Baking
Place the tin in the center rack of the oven. Bake for 20 to 25 minutes, or until the centers are set (not jiggly) and the tops are lightly golden brown.
6. Cooling and Serving
Let the muffins cool in the pan for about 5 minutes. They will deflate slightly as they cool—this is normal! Use a plastic knife or spatula to gently pop them out.
Pro-Tips for Success
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Storage: These stay fresh in the fridge for up to 4 days in an airtight container.
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Reheating: Microwave for 30–45 seconds for a quick “on-the-go” breakfast.
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Customization: You can swap the ham for spinach, mushrooms, or feta cheese if you prefer a vegetarian version.
