Egg Muffins (Oven-Baked Breakfast Cups)
These are basically mini frittatas baked in a muffin tray—great for meal prep, quick breakfasts, or snacks.
Ingredients (makes ~6–12 muffins)
- 6–8 large eggs
- 1/4 cup milk (optional, makes them softer)
- 1/2 cup chopped vegetables (bell peppers, spinach, onions, tomatoes, mushrooms)
- 1/2 cup cooked protein (optional: chicken, sausage, turkey, or bacon)
- 1/2 cup shredded cheese (cheddar, mozzarella, or any you like)
- Salt and black pepper to taste
- 1/2 tsp paprika or chili flakes (optional)
- Oil or butter for greasing muffin tray
Step-by-step Instructions
1. Preheat oven
Set your oven to 180°C (350°F).
Lightly grease a muffin tin with oil or butter so nothing sticks.
2. Prepare filling
Chop all vegetables finely so they cook evenly.
If using meat, make sure it’s already cooked before adding.
3. Whisk eggs
In a bowl, beat the eggs until smooth.
Add milk, salt, pepper, and any spices. Mix well.
4. Add fillings
Stir in vegetables, meat, and cheese into the egg mixture.
Or you can layer them directly into muffin cups and pour eggs over.
5. Fill muffin tray
Pour mixture into muffin cups, filling each about 3/4 full (they rise slightly).
6. Bake
Bake for 18–25 minutes, until:
- Eggs are fully set
- Tops are slightly golden
- A toothpick comes out clean
7. Cool & serve
Let them cool for 5 minutes before removing. They firm up slightly as they cool.
Storage & Meal Prep
- Fridge: up to 4 days in an airtight container
- Freezer: up to 2 months
- Reheat: microwave 30–60 seconds
Variations
- Low-carb: skip milk and use more veggies
- Spicy: add green chilies or hot sauce
- High-protein: add chicken or tuna
- Vegetarian: spinach + mushrooms + cheese combo works really well
If you want, I can also give you a Pakistani-style version (with masala, green chilies, and desi flavors) or a weight-loss version with calories per muffin.