Description
These nutrient-dense, crustless egg muffins are the ultimate grab-and-go breakfast solution. Featuring a light, custard-like texture, they are packed with fresh vegetables and protein to provide clean energy. Perfect for batch cooking, this base recipe is designed to be endlessly customizable, offering a convenient, healthy alternative to bread-heavy breakfasts. Whether you prefer classic broccoli cheddar or bold spicy jalapeño, these portable bites ensure you never skip a meal, even on your busiest mornings.
Ingredients
8 large eggs
1/4 cup whole milk or heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup finely chopped broccoli florets
1/2 cup diced bell peppers
1/4 cup diced onion
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin thoroughly.
In a large bowl, whisk the eggs, milk, salt, and pepper vigorously until no egg white strands remain.
Distribute the chopped vegetables and cheese evenly among the 12 muffin cups.
Pour the egg mixture over the fillings in each cup, filling each about three-quarters of the way full.
Bake for 15 to 20 minutes, or until the eggs are completely set and slightly golden on top.
Let the muffins cool in the tin for 5 minutes before removing to prevent sticking.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave for 30-60 seconds. Customize with nine variations: try sun-dried tomatoes and spinach, mushroom and feta, or jalapeño and diced cooked turkey breast.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: Modern American