Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with cooking spray or butter.
Step 2: Prepare the Egg Mixture
In a large mixing bowl, whisk together:
- Eggs
- Milk
- Garlic powder
- Onion powder
- Salt
- Black pepper
Whisk until smooth and well combined.
Step 3: Add the Fillings
Stir in
- Cheddar cheese
- Parmesan cheese (if using)
- Green onions
- Bell peppers
- Parsley
Add any optional ingredients you’d like and mix gently.
Step 4: Fill the Muffin Cups
Evenly divide the mixture among the prepared muffin cups, filling each about ¾ full.
Step 5: Bake
Bake for 18–22 minutes, or until the egg muffins are puffed up, lightly golden, and set in the center.
To check for doneness, insert a toothpick into the center—it should come out clean.
Step 6: Cool and Serve
Let the muffins cool in the pan for 5 minutes.
Run a butter knife around the edges if needed, then carefully remove and serve warm.
🍽️ Serving Suggestions
These egg muffins are delicious with:
- Buttered toast
- Fresh fruit
- Avocado slices
- Hash browns
- A green salad
- Salsa or hot sauce
💡 Tips for Success
- Don’t overfill the muffin cups, as the eggs will puff up while baking.
- Chop vegetables into small pieces for even cooking.
- Let the muffins cool slightly before removing them from the pan.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 20–30 seconds for a quick breakfast.
Enjoy these light, fluffy, cheesy egg muffins—they’re simple to make, packed with flavor, and perfect for busy mornings! 🧀🥚✨
