Cheese Egg Muffins

Cheese egg muffins are a delicious, fluffy, protein-rich breakfast made with fresh eggs, shredded cheese, milk, and a selection of flavorful vegetables and seasonings. They are baked in a muffin tin until the eggs become light and tender, the cheese melts beautifully, and the tops develop a lovely golden color.

Equipment

• 12-cup muffin tin
• large mixing bowl
• whisk or fork
• measuring cups and spoons
• cutting board
• sharp knife
• spoon or small measuring cup
• silicone spatula
• oven thermometer

Ingredients

• 10 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/3 cup milk
• 1 tablespoon butter or olive oil
• 1/2 cup finely diced bell pepper
• 1/4 cup finely chopped onion
• 1/2 cup fresh spinach, finely chopped
• 1/4 cup chopped fresh tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 tablespoon chopped fresh parsley or chives

Instructions

1. Preheat the oven to 350°F (175°C) and place the oven rack in the center position.
2. Grease all 12 cups of a standard muffin tin with butter, olive oil, or nonstick cooking spray.
3. Wash and prepare vegetables: dice bell pepper, finely chop onion and spinach, and cut tomatoes into small pieces. Remove excess moisture from watery vegetables.
4. Crack 10 eggs into a large mixing bowl and beat until yolks and whites are fully combined.
5. Pour in the milk and whisk gently until incorporated.
6. Add salt, black pepper, garlic powder, onion powder, and paprika, then whisk until evenly distributed.
7. Add shredded cheddar and mozzarella cheese and stir until distributed. Reserve a small handful of cheese for topping if desired.
8. Fold in the chopped bell pepper, onion, spinach, and tomatoes, stirring gently to distribute evenly.
9. Spoon the egg mixture into the prepared muffin tin, filling each cup approximately two-thirds to three-quarters full. Sprinkle reserved cheese over the tops if desired.
10. Bake for 18–25 minutes, or until the edges are set and the centers are no longer liquid (internal temperature should reach 160°F/71°C).
11. Remove from the oven and allow the muffins to rest for approximately 5 minutes.
12. Use a small silicone spatula or butter knife to loosen the edges and lift each muffin from the tin.
13. Garnish with chopped parsley, chives, or freshly ground black pepper and serve warm.

Notes

Vegetables are optional and can be omitted for simple cheese egg muffins. For best results, remove excess moisture from spinach, mushrooms, and tomatoes to prevent watery muffins. Do not overfill the cups to allow room for expansion. Muffins can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.