The picture appears to show savory baked egg muffins/omelet cups made with eggs, cheese, green onions/herbs and vegetables. Since the exact recipe used for the photo isn’t provided, the recipe below is a close, practical reconstruction rather than a claim that it is the photographer’s original recipe. Similar tested egg-muffin recipes use eggs, vegetables and cheese and bake them in a muffin tin at about 350°F/175°C–180°C until the centers are set.
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Spend Smart Eat Smart
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Recipe at a glance
Yield: 12 regular muffins
Prep: 15 minutes
Cook: 18–25 minutes
Oven: 180°C / 350°F
Difficulty: Easy
Type: Breakfast / snack / lunchbox / meal prep
Vegetarian: Yes
Gluten-free: Yes, provided all packaged ingredients are gluten-free
Main ingredients: Eggs, milk, cheese, vegetables and herbs
Ingredients
Egg mixture
8 large eggs
½ cup (120 ml) milk
½ cup shredded cheddar or mozzarella
¼ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
¼ tsp chili flakes — optional
Vegetables
Use approximately 1½ cups total:
½ cup finely chopped onion
½ cup finely chopped green/yellow/red bell pepper
½ cup chopped spinach
2–3 tbsp chopped green onions/spring onions
1–2 tbsp fresh coriander/cilantro or parsley
You can substitute mushrooms, broccoli, zucchini or other vegetables. Tested versions commonly use combinations of broccoli, peppers, onion, spinach and other vegetables.
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Spend Smart Eat Smart
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For the pan
1–2 tsp oil or butter, or cooking spray
Optional additions
For a richer version, add:
¼ cup feta cheese
¼ cup cooked chicken
¼ cup cooked turkey/sausage
2 tbsp grated Parmesan
Jalapeño
Green chilies
Chopped tomatoes
Important: If using tomato, mushrooms, spinach or zucchini, avoid adding excessive moisture because watery vegetables can make the muffins soggy.
Step-by-step method
1. Preheat the oven
Set the oven to:
180°C / 350°F
Grease a 12-cup muffin pan thoroughly.
A silicone muffin mold can also make removal easier.
2. Prepare the vegetables
Finely chop:
Onion
Bell pepper
Spinach
Green onions
Coriander/parsley
For particularly watery vegetables such as mushrooms or zucchini, sauté them for a few minutes first and allow excess moisture to evaporate.
3. Whisk the eggs
Crack 8 eggs into a large bowl.
Add:
½ cup milk
Salt
Black pepper
Garlic powder
Oregano
Chili flakes, if using
Whisk until combined.
Don’t aggressively over-whisk; you only need a smooth mixture.
4. Add cheese
Mix in:
½ cup shredded cheddar or mozzarella.
For extra-cheesy muffins, you can reserve 2–3 tablespoons to sprinkle on top.
5. Add vegetables
Stir the chopped vegetables and herbs into the egg mixture.
Alternatively, for the appearance shown in your image, you can put the vegetables directly into each muffin cup first and pour the egg mixture over them.
6. Fill the muffin cups
Pour the mixture into the prepared muffin tin.
Fill each cup approximately ⅔ to ¾ full.
Don’t fill right to the top because the eggs expand while baking. This filling level is also recommended in other egg-muffin recipes.
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DadaGastro
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7. Add cheese on top
Sprinkle a little additional cheddar/mozzarella over each muffin.
This gives the golden, cheesy top visible in your photograph.
8. Bake
Bake at:
180°C / 350°F for approximately 18–25 minutes.
They’re ready when:
The centers are set.
They no longer look liquid.
The tops are lightly golden.
A knife/toothpick inserted near the center comes out without wet egg.
Published egg-muffin recipes commonly use roughly 18–25 minutes at 350°F, although the exact time varies with pan size and filling.
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Spend Smart Eat Smart
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9. Cool
Remove the pan from the oven and let the muffins rest for 5 minutes.
Run a small knife around the edges and gently lift them out.
Egg muffins can puff considerably in the oven and then settle slightly as they cool—that is normal.
How to get the golden top in the picture
For a particularly attractive result:
5. Add vegetables
Stir the chopped vegetables and herbs into the egg mixture.
6. Fill the muffin cups
Use cheddar + mozzarella.
Put a little cheese on top rather than mixing all of it into the eggs.
Bake until the edges become golden.
For the final 1–2 minutes, you can use the oven’s top heat/broiler while watching continuously.
Don’t overcook them just to make them brown—the egg can become rubbery.
Pakistani-style spicy version
Ifyou want a flavor closer to a Pakistani breakfast/snack, use:
8 eggs
½ cup milk
½ cup cheddar
½ cup capsicum
¼ cup onion
¼ cup green onion
¼ cup spinach/coriander
1–2 green chilies
½ tsp red chili flakes
¼ tsp black pepper
½ tsp garlic powder
½ tsp cumin powder
Salt to taste
You can also add a small amount of cooked chicken tikka or shredded chicken.
Healthy vegetable version
For a lighter version:
Use 8 eggs + 2 egg whites
Use reduced-fat cheese
Increase spinach, peppers and broccoli
Use low-fat milk
Reduce added salt
Skip processed meat
A University of Connecticut Extension version uses eggs, vegetables, cheddar, salt and garlic powder and bakes them at 350°F for 20–25 minutes.
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Community Nutrition
Approximate nutrition
For the basic recipe above, assuming 8 eggs + ½ cup milk + ½ cup cheddar + vegetables, divided into 12 muffins:
Nutrient Approx. per muffin
Calories 80–100 kcal
Protein 6–7 g
Fat 5–7 g
Carbohydrates 1–3 g
Fiber ~0.5 g
Sugar ~1 g
Sodium Depends heavily on cheese/salt
These are estimates because the nutritional value changes substantially with the type and quantity of cheese, milk and vegetables. For comparison, an Iowa State Extension egg-muffin recipe lists about 100 calories and 9 g protein per serving.
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Iowa State University Extension Blogs
Storage
Refrigerator
Cool completely and place in an airtight container.
For best quality, use within 3–4 days.
Freezer
Egg muffins can also be frozen. Allow them to cool completely, freeze individually, then transfer to a freezer bag/container. The American Egg Board specifically recommends cooling before freezing for make-ahead egg muffins.
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American Egg Board
Reheating
From refrigerator:
Microwave: 20–40 seconds, depending on your microwave.
From frozen:
60–90 seconds, checking halfway through.
Heat until steaming hot throughout.
Frequently Asked Questions
Q1. Why did my egg muffins become watery?
Usually because the vegetables released too much water.
Fix: sauté mushrooms/zucchini/spinach first, drain tomatoes, and don’t overload the cups with vegetables.
Q2. Why did my egg muffins collapse?
A little collapsing is completely normal. Eggs puff in the oven and lose some of that air as they cool.
Avoid over-whisking and overcooking.
Q3. Why are my muffins rubbery?
Most likely overbaking.
Remove them as soon as the center is set. Different ovens and muffin-pan sizes can change the cooking time considerably.
Q4. Can I make them without milk?
Yes.
Replace the milk with an equal amount of water, or simply omit it. Milk makes the mixture somewhat richer and softer.
Q5. Can I use cream instead?
Yes. Use the same amount, but the muffins will be richer.
Q6. Can I use only egg whites?
Yes. They’ll be lighter and lower in fat, but the texture can be less rich.
Q7. Can I use paneer?
Absolutely.
Finely crumble ½ cup paneer and combine it with the vegetables. You can also use paneer + cheddar for a very flavorful version.
Q8. Can I add potatoes?
Yes, but use fully cooked potatoes cut into very small cubes. Raw potatoes may not cook properly during the short baking time.
Q9. Can I add chicken?
Yes. Use fully cooked diced or shredded chicken. About ½ cup works well.
Q10. Can I make these without cheese?
Yes. Simply omit it. Increase the herbs and vegetables slightly for flavor.
Q11. Can I make them in an air fryer?
Yes. Use silicone muffin cups or an air-fryer-safe muffin mold. A reasonable starting point is around 160–170°C / 320–340°F, checking early because air fryers vary considerably.
Q12. Can I make them in a large muffin pan like the one in the picture?
Yes. If your cups are substantially larger than standard muffin cups, fill them about ⅔ full and expect a somewhat longer cooking time. Check the center rather than relying solely on the clock.
Q13. How do I prevent sticking?
Grease the muffin cups generously, particularly around the sides.
Silicone liners/molds can make removal easier.
Q14. Can children eat these?
Yes, provided the ingredients are appropriate for the child’s age and dietary needs. For young children, chop vegetables very finely and avoid large/hard pieces.
Q15. Are they keto?
The basic egg-and-cheese version is low in carbohydrates, but whether it fits a particular ketogenic diet depends on the exact ingredients and your daily carbohydrate target.
Q16. Are they gluten-free?
Eggs, vegetables, milk and plain cheese are naturally gluten-free. However, check labels on processed meats, seasonings and cheese if strict gluten avoidance is required.
Q17. Can I prepare them the night before?
Yes. Bake them completely, cool them, refrigerate in an airtight container and reheat the next morning.
Q18. Why do the vegetables sink?
They’re heavier than the liquid egg mixture.
For a more even appearance, distribute vegetables between the cups first and then pour the egg mixture over them. Best combination for the pictured style
For the closest golden, fluffy, cheesy vegetable muffin look, I’d use:
8 eggs + ½ cup milk + ½ cup cheddar + ½ cup capsicum + ¼ cup onion + ¼ cup spinach + 3 tbsp green onion + coriander + garlic + black pepper + a little chili.
Bake at 180°C / 350°F for about 20–22 minutes, then rest for 5 minutes.
That gives you the soft egg center, green vegetable flecks, melted cheese and browned edges seen in the image. Similar established recipes use the same basic egg/vegetable/cheese formula and comparable baking temperatures and times.
S
Spend Smart Eat Smart
+1
Allergen note: the standard recipe contains egg and dairy (milk/cheese). If serving someone with an allergy, use appropriate substitutes and check packaged-ingredient labels.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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