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Easy Egg Muffins

Easy Egg Muffins

Easy Egg Muffins

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Oven
2
Muffin tin
3
Large bowl
4
Whisk
5
Cutting board
6
Knife
7
Measuring cups
8
Measuring spoons
9
Spatula or knife (for removing muffins)
10
Oven mitts

Ingredients

Eggs & Dairy

  • 1
    6 large eggs
  • 2
    0.25 cup milk
  • 3
    0.25 cup shredded cheddar cheese

Vegetables

  • 1
    0.5 small bell pepper
  • 2
    0.25 small onion

Seasoning

  • 1
    0.25 teaspoon salt
  • 2
    0.25 teaspoon black pepper

Meat (Optional)

  • 1
    0.5 cup cooked breakfast sausage

Directions

1

Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures the muffins bake evenly and rise properly. If you don’t have an oven thermometer, test by hand (it should feel quite warm inside).

2

Prepare the Muffin Tin

Lightly grease a 12-cup muffin tin with cooking spray or a bit of oil. This prevents the muffins from sticking. If you don’t have cooking spray, use a paper towel to lightly coat each cup with oil.

3

Chop Vegetables and Sausage

Finely chop the bell pepper and onion. You can use a knife, carefully holding the tip of the knife on the cutting board with your non-dominant hand and then slowly rocking the knife to cut. If you have a food processor, you can pulse them a few times, but be careful not to over-process. If you're using breakfast sausage, dice it into small pieces.

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4

Whisk Eggs and Seasonings

In a large bowl, crack the 6 large eggs. Add the milk, salt, and pepper. Whisk until everything is well combined. The mixture should look light yellow and slightly frothy. Whisking incorporates air, which gives the muffins a lighter texture.

5

Combine Ingredients

Add the chopped bell pepper, onion, and shredded cheddar cheese to the egg mixture. Gently stir until everything is well distributed. If you’re adding sausage, also add it now. Avoid over-mixing, which can make the muffins tough.

6

Fill Muffin Tin

Pour the egg mixture evenly into the greased muffin tin, filling each cup about ¾ full. This allows the muffins to rise without overflowing. Use a ladle or a measuring cup with a spout to pour the mixture into the muffin tin.

7

Bake the Muffins

Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and set. A toothpick inserted into the center should come out clean. Be careful when opening the oven, as the escaping hot air could burn you. Use oven mitts to avoid burning yourself on the hot muffin tin.

8

Cool and Serve

Remove the muffin tin from the oven and let it cool for a few minutes before removing the muffins. This helps them set and prevents them from breaking. Carefully slide a knife or spatula around the edges to help release the muffins. Serve warm.

Recipe Tips

  • For softer muffins, use a splash of heavy cream instead of milk.
  • Customize your muffins with your favorite veggies and cheese.
  • Add a pinch of red pepper flakes for a little spice.
  • Store leftover muffins in the fridge for up to 3 days. Reheat in the microwave or oven.

Nutrition Facts (per serving)

Calories

120 kcal

Carbs

3g

Protein

8g

Fat

8g

Fiber

1g

Sugar

1g

Sat. Fat

4g

Sodium

200mg

Cholesterol

150mg

Vitamin A

200%

Vitamin C

5%

Iron

1%

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