Ingredients (Only 4!)

  • 10–12 large eggs
  • Shredded cheese (cheddar, mozzarella, Colby Jack, or a blend)
  • Pre-cooked meat (ham, bacon, sausage, or turkey)
  • Vegetable of your choice (bell peppers, spinach, onions, or mixed veggies)

Optional: Salt, pepper, garlic powder, chili flakes, or herbs for additional seasoning.

Instructions – Step-by-Step

1. Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This temperature ensures the egg muffins cook evenly and stay gently moist instead of drying out.

2. Prepare Your Muffin Pan

Use a non-stick muffin tray or silicone baking cups, as shown in your image. Lightly coat with non-stick spray for easy release. Silicone cups work especially well because they prevent sticking and require no extra cleanup.

3. Chop the Meat and Vegetables

Dice your pre-cooked meat into small, bite-sized pieces. Chop the vegetables into even, small cubes to make sure they cook quickly and evenly during baking.

4. Fill Each Muffin Cup

Place a small amount of meat at the bottom of each muffin cup. Add your vegetables next. Finally, sprinkle shredded cheese on top. Keep in mind that the eggs will fill in the spaces and bind everything together.

5. Whisk the Eggs

Crack 10–12 eggs into a large bowl. Whisk until smooth and combined. For a slightly fluffier texture, you may add a splash of milk or cream, though this is optional.

6. Add Seasoning

Mix in a pinch of salt, black pepper, garlic powder, or any seasoning you enjoy. Mix well so the flavor is evenly distributed.

7. Pour Eggs Over the Fillings

Carefully pour the egg mixture into each muffin cup, filling about ¾ full. They will puff up slightly while baking.

8. Bake Until Set

Place the muffin tray in the preheated oven and bake for 18–22 minutes. Check for doneness: the centers should be set and no longer jiggly.

9. Cool and Remove

Allow the muffins to cool for 5–10 minutes before removing them. This helps them firm up and release from the pan easily.

10. Store and Reheat

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds.

Helpful Tips for the Best Egg Muffins

Using pre-cooked meat ensures your muffins don’t release extra moisture during baking.
Chop all ingredients small so they distribute evenly in each bite.
Do not overfill the cups—egg muffins rise slightly then settle as they cool.
Add a sprinkle of cheese on top before baking for a more golden finish.
If using watery vegetables like tomatoes or zucchini, pat them dry first.

Flavor Variations You Can Try

Southwestern-style with pepper jack cheese and jalapeños.
Veggie-lovers’ version with spinach, onions, mushrooms, and bell peppers.
Italian-style with mozzarella, tomatoes, and basil.
Breakfast classic with bacon and cheddar.
Low-fat version with turkey sausage and reduced-fat cheese.

Serving Suggestions

Serve warm on their own for a light breakfast.
Pair with toast or avocado for a heartier meal.
Serve with fruit salad for a balanced plate.
Enjoy them during brunch gatherings or potlucks.

Storing and Freezing

Refrigerate up to 4 days.
Freeze individually for up to 2 months.
Reheat frozen muffins in the microwave for 45–60 seconds.