¼ cup milk (or a dairy-free alternative)

½ cup shredded cheese (cheddar, feta, or your choice)

½ cup chopped vegetables (bell peppers, spinach, green onions, etc.)

¼ cup cooked bacon or ham (optional)

Salt & pepper to taste

½ tsp garlic powder (optional)

½ tsp paprika (optional)

Instructions:

Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin.

Prepare Ingredients

Chop your veggies and cooked bacon/ham.

Whisk Eggs

In a bowl, whisk the eggs, milk, salt, pepper, garlic power, and paprika.

Assemble Muffins

Divide the chopped veggies and meat evenly into each muffin cup. Pour the egg mixture over them, filling about ¾ of the way. Sprinkle with cheese.

Bake

Bake for 18-22 minutes or until the egg muffins are set and slightly golden on top.

Cool & Serve

Let them cool for a few minutes before removing from the tin. Serve warm or store for meal prep!

Tips for Perfect Egg Muffins

 Grease the Muffin Tin Well – Use cooking spray or brush with oil to prevent sticking. Silicone muffin cups also work great!
 Whisk Eggs Thoroughly – This ensures a fluffy texture and even distribution of ingredients.
 Don’t Overfill – Fill each muffin cup about ¾ full to prevent overflowing as they rise.
 Let Them Cool – Allow muffins to cool for a few minutes before removing them to avoid breaking.
 Storage & Reheating – Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30-45 seconds.

Delicious Variations

Mediterranean Style – Sun-dried tomatoes, feta cheese, spinach, and black olives.
Cheesy Veggie Delight – Bell peppers, mushrooms, onions, cheddar cheese.
Classic Bacon & Cheddar – Crispy bacon, cheddar, and chives.
️ Spicy Tex-Mex – Jalapeños, pepper jack cheese, and diced chorizo.
Healthy Greens – Kale, spinach, zucchini, and goat cheese.

FAQ

Q: Are egg muffins healthy?

 Yes! They are high in protein, low in carbs, and can be packed with vegetables for added fiber and nutrients.

Q: Can I make egg muffins dairy-free?

 Absolutely! Just skip the cheese or use a dairy-free alternative. You can also use unsweetened almond or oat milk instead of regular milk.

Q: How do I prevent my egg muffins from being soggy?

 Avoid using watery vegetables (like tomatoes) without draining them. You can sauté veggies like mushrooms and spinach beforehand to reduce moisture.

Q: Can I freeze egg muffins?

 Yes! Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat in the microwave for 1-2 minutes.

Nutrition Information (Per Muffin – Approximate Values)

Calories: ~100-120 kcal

Protein: 7-9g

Carbs: 1-3g (varies with added ingredients)

Fat: 7-9g

Fiber: 0-1g