Savory Breakfast Egg Muffins
Ingredients (makes 12)
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8 large eggs
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¼ cup milk or heavy cream
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1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
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½ cup cooked meat (bacon, sausage, or ham), chopped
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½ cup vegetables, finely chopped
(bell peppers, spinach, onions, mushrooms) -
½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika (optional)
Instructions
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Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin well or use silicone liners. -
Whisk eggs with milk, salt, pepper, garlic powder, and paprika.
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Fill muffin cups evenly with meat, veggies, and cheese.
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Pour egg mixture over fillings (about ¾ full).
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Bake 18–22 minutes, until set and lightly golden.
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Cool 5 minutes, then remove.
Make-Ahead & Storage
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Fridge: 4–5 days
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Freezer: up to 2 months
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Reheat: microwave 20–30 sec
Flavor Combos (so good)
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Bacon + cheddar + chives
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Sausage + pepper jack
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Spinach + feta
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Ham + Swiss
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Mushroom + gruyère
Low-Carb / Keto Tip
Skip veggies or use spinach/zucchini only
Use heavy cream + full-fat cheese
If you want:
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Dairy-free
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Vegetarian
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Air fryer version
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Extra fluffy trick
tell me your vibe and I’ll tweak it 😄