savory egg muffins

Equipment

• 12-cup muffin tin
• Large mixing bowl
• Whisk
• Measuring cups
• Spoon or ladle
• Cooling rack

Ingredients

For the Egg Base

• 10 large eggs
• ¼ cup milk (whole milk or almond milk)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Vegetables

• ½ cup diced bell peppers
• ¼ cup chopped spinach
• ¼ cup diced onions
• ¼ cup sliced mushrooms

Protein (Optional)

• ½ cup cooked turkey sausage, crumbled or
• ½ cup cooked bacon bits

Cheese

• ¾ cup shredded cheddar cheese

Optional Add-ins

• Chopped parsley
• Red pepper flakes
• Feta cheese
• Cherry tomatoes

For Greasing

• Cooking spray or olive oil

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C) .
2. Lightly grease a 12-cup muffin tin with cooking spray or brush with olive oil to prevent sticking.

Step 2: Prepare the Fillings

1. Dice all vegetables into small, even pieces.
2. If using sausage or bacon, cook it beforehand and allow it to cool slightly.
3. Shred your cheese if not already prepared.

Step 3: Whisk the Eggs

1. In a large mixing bowl, crack all 10 eggs.
2. Add:
3. Milk
4. Salt
5. Black pepper
6. Garlic powder
7. Onion powder
8. Whisk thoroughly for about 2–3 minutes until smooth and slightly frothy.
9. This step helps create fluffy egg muffins.

Step 4: Add Fillings

1. Fold in:
2. Bell peppers
3. Spinach
4. Onions
5. Mushrooms
6. Cooked meat (if using)
7. Half the cheese
8. Mix gently until evenly distributed.

Step 5: Fill Muffin Cups

1. Using a ladle or spoon, divide the egg mixture evenly into the muffin cups.
2. Fill each cup about ¾ full , leaving room for the eggs to expand while baking.
3. Top with the remaining shredded cheese.

Step 6: Bake

1. Place the muffin tin in the preheated oven.
2. Bake for 22–25 minutes , or until:
3. The tops are golden
4. The centers are fully set
5. A toothpick inserted comes out clean
6. Avoid overbaking to keep them moist.

Step 7: Cool

1. Remove from oven and let the muffins cool in the pan for 5 minutes .
2. Carefully loosen edges with a knife if needed and transfer to a cooling rack.

Nutrition

Calories: 110 · Protein: 9g · Fat: 7g · Carbohydrates: 2g · Fiber: 0.5g · Sugar: 1g