Servings: 12 egg muffins
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes

Ingredients

• 8 large eggs
• ¼ cup milk (whole, 2%, or unsweetened almond milk)
• 1 cup shredded cheddar cheese (or mozzarella)
• ¼ cup chopped green onions
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)
• Non-stick cooking spray or 1 tablespoon melted butter for greasing the pan

Optional Add-ins

Choose up to 1 cup total:

• Diced cooked bacon
• Cooked breakfast sausage
• Diced ham
• Spinach (chopped)
• Bell peppers
• Mushrooms (cooked)
• Broccoli (finely chopped)
• Tomatoes (seeded)
• Fresh parsley or chives

---

Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a 12-cup muffin pan well.
3. Whisk eggs, milk, salt, pepper, garlic powder, and onion powder until smooth.
4. Divide cheese and vegetables evenly among muffin cups.
5. Pour egg mixture about ¾ full into each cup.
6. Bake for 20–25 minutes, until the centers are set and the tops are lightly golden.
7. Let cool for 5 minutes before removing with a butter knife.
8. Serve warm.

---

Nutrition Information

Approximate values per egg muffin (based on 12 muffins with cheddar cheese only):

Nutrition varies depending on cheese and add-ins.

---

Storage

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months

Reheating

• Microwave: 20–30 seconds
• Oven: 300°F for 8–10 minutes
• Air fryer: 320°F for 3–4 minutes

---

Helpful Tips

• Don’t overfill the muffin cups.
• Cook watery vegetables first to reduce moisture.
• Silicone muffin pans release egg muffins more easily.
• Let them cool a few minutes before removing.
• Whisk well for a fluffier texture.

---

Variations

Western

• Ham
• Cheddar
• Bell peppers
• Onion

Veggie

• Spinach
• Mushrooms
• Broccoli
• Mozzarella

Mexican

• Pepper Jack cheese
• Jalapeños
• Salsa
• Cilantro

Mediterranean

• Feta cheese
• Spinach
• Sun-dried tomatoes
• Olives

---

Frequently Asked Questions

Q: Why did my egg muffins collapse?
A: Eggs naturally puff up while baking and settle as they cool. This is normal.

Q: Can I make them without milk?
A: Yes. You can omit the milk or use a dairy-free alternative.

Q: Can I freeze them?
A: Yes. Wrap individually or store in a freezer-safe container for up to 2 months.

Q: Why are they watery?
A: Vegetables such as mushrooms, tomatoes, and spinach release water. Cook and drain them before adding.

Q: Can I use egg whites only?
A: Yes. Replace 8 whole eggs with about 2 cups of liquid egg whites.

Q: How do I keep them from sticking?
A: Grease the pan thoroughly or use silicone muffin cups.

Q: Are they keto-friendly?
A: Yes, if made without high-carbohydrate add-ins.

Q: Can I prepare them ahead of time?
A: Yes. They’re excellent for meal prep and can be refrigerated or frozen.