Egg muffins are mini frittatas baked in a muffin tin — light, fluffy, and full of your favorite fillings. Great for breakfast meal prep or a healthy snack, they’re easy to make and easy to customize. This recipe makes 6 muffins (serves 2–3).
Ingredients
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4 large eggs
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¼ cup milk (optional, for a fluffier texture)
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¼ cup chopped onion
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¼ cup chopped bell pepper (any color)
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¼ cup chopped spinach
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⅓ cup shredded cheese (cheddar, mozzarella, or your favorite)
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Salt and black pepper, to taste
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Optional: cooked crumbled sausage, chopped mushrooms, cherry tomatoes, or herbs
Instructions
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Preheat oven to 375°F (190°C). Grease a muffin tin or line with silicone liners.
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In a bowl, whisk together the eggs and milk (if using). Add salt and pepper.
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Stir in chopped veggies, spinach, and cheese. Mix well.
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Pour the egg mixture evenly into the muffin cups, filling about ¾ full.
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Bake for 18–20 minutes, or until the centers are set and the tops are lightly golden.
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Let them cool slightly before removing from the tin.
Serving
Serve warm on their own or with toast, salsa, or avocado slices.
Storing
Store in the fridge for up to 4 days, or freeze for up to 1 month. Reheat in the microwave or oven.
Egg muffins are versatile, filling, and perfect for busy mornings or mid-day hunger.
