Fluffy egg muffins packed with cheese, veggies, and meats, ready for quick breakfasts or snacks.
# Components:
→ Base Components
01 - 8 large eggs
02 - 1/2 cup whole milk (optional for texture)
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Custom Add-Ins
05 - 1/2 cup shredded cheese, such as cheddar, mozzarella, or feta
06 - 1/2 cup diced bell peppers
07 - 1/4 cup finely chopped onion
08 - 1/2 cup cooked bacon, ham, or sausage, crumbled
09 - 1/4 cup chopped spinach or kale
10 - 1/4 teaspoon garlic powder (optional)
# Preparation Steps:
01 - Preheat oven to 375°F and grease a 12-cup muffin tin thoroughly with cooking spray or butter.
02 - In a large mixing bowl, whisk eggs, milk, salt, pepper, and garlic powder (if using) until mixture is well blended.
03 - Prepare add-ins by chopping all vegetables, shredding cheese, and cooking and crumbling selected meats as required.
04 - Evenly distribute vegetables, cheese, and meats into prepared muffin cups, then pour egg mixture over fillings until cups are about three-quarters full.
05 - Place tin on center rack and bake for 18 to 22 minutes, or until egg muffins are set and tops are lightly golden.
06 - Allow muffins to cool in the tin for 5 minutes, then gently release each muffin with a knife or spatula.
07 - Serve warm, or cool completely before storing in an airtight container in the refrigerator or freezer for later consumption.
