Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and lightly grease the muffin tin with spray or a touch of oil to prevent sticking.
- Crack the eggs into a large mixing bowl and whisk vigorously until the yolks and whites are fully combined, and the mixture is slightly frothy.
- Stir in the shredded cheese, chopped vegetables, cooked bacon or sausage if using, and fresh herbs, folding everything together with a spatula.
- Season the mixture with salt, pepper, and a pinch of smoked paprika or your preferred spices, then give it a gentle stir to distribute evenly.
- Pour the egg mixture evenly into each muffin cup, filling them about three-quarters full—use a ladle or pour carefully for control.
- Place the muffin tin on an oven-safe tray or rack to catch any overflow, then transfer to the oven and bake for 20 to 22 minutes until the edges are golden brown and the muffins are puffed and set.
- Check for doneness by gently nudging the center of a muffin—if it jiggles slightly but is mostly firm, they’re ready. If still runny, bake for a few more minutes.
- Remove the muffins from the oven and let them rest in the tin for 5 minutes, allowing the steam to settle and the structure to firm up.
- Gently loosen the edges with a spatula if needed, then transfer the muffins to a wire rack or plate.
- Serve the egg muffins warm or at room temperature, or store in an airtight container in the fridge for up to 3 days. Reheat briefly in the microwave for a quick, satisfying breakfast.
Notes
Feel free to customize fillings with your favorite vegetables, cheeses, or meats. For a vegan version, substitute eggs with chickpea flour or plant-based egg replacers and use dairy-free cheese. Always keep an eye on baking times to prevent over-browning.