Egg Muffins.

Equipment

• Muffin tin (12-cup)
• Mixing bowl
• Whisk or fork
• Non-stick spray or oil
• Measuring cups

Ingredients

Base Ingredients:

• 8 large eggs
• ¼ cup milk (optional, for fluffier texture)
• Salt (½ teaspoon or to taste)
• Black pepper (¼ teaspoon)

Add-Ins (Customize as you like):

• ½ cup diced bell peppers
• ¼ cup chopped onions
• ½ cup spinach (fresh or frozen, drained)
• ½ cup shredded cheese (cheddar, mozzarella, or your choice)
• ½ cup cooked meat (chicken, turkey, or beef – optional)

Optional Extras:

• Mushrooms (chopped)
• Cherry tomatoes (halved)
• Fresh herbs (parsley, cilantro, or chives)
• Chili flakes for spice

Instructions

Step 1: Preheat Oven

1. Preheat your oven to 180°C (350°F) . Lightly grease a muffin tin with oil or non-stick spray to prevent sticking.

Step 2: Prepare Fillings

1. Chop all vegetables into small, even pieces. If using meat, ensure it is already cooked and diced. For frozen vegetables like spinach, squeeze out excess moisture.

Step 3: Whisk Eggs

1. In a large bowl, crack the eggs and whisk until smooth. Add milk (if using), salt, and pepper. Mix well until slightly frothy.

Step 4: Assemble Muffins

1. Evenly distribute the vegetables, cheese, and meat into each muffin cup. Fill each cup about halfway with the mixture.

Step 5: Add Egg Mixture

1. Pour the egg mixture over the fillings until each cup is about ¾ full . Do not overfill, as the muffins will rise while baking.

🔥 Cooking Instructions

1. Place the muffin tray in the preheated oven and bake for 20–25 minutes . The egg muffins are done when:
2. The tops are set and slightly golden
3. A toothpick inserted in the center comes out clean
4. Avoid overbaking, as this can make the muffins rubbery.

Nutrition

Calories: 90–120 kcal · Protein: 6–8 g · Fat: 6–8 g · Carbohydrates: 1–3 g · Fiber: 0.5–1 g · Sugar: <1 g