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Egg and Cheese Muffins

Egg and Cheese Muffins

Egg and Cheese Muffins

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
oven
2
muffin tin
3
large mixing bowl
4
whisk
5
measuring cups and spoons
6
toothpick
7
wire rack
8
oven mitts

Ingredients

Dairy & Eggs

  • 1
    6 unit large eggs
  • 2
    0.5 cup milk

Cheese

  • 1
    1.5 cup cheddar cheese, shredded

Seasoning

  • 1
    0.5 teaspoon salt
  • 2
    0.25 teaspoon black pepper

Add-ins (Optional)

  • 1
    0.5 cup cooked ham, diced
  • 2
    0.5 cup bell pepper, diced
  • 3
    0.5 cup spinach, chopped

Directions

1

Preheat Oven and Prepare Muffin Tin

Preheat your oven to 375°F (190°C). This ensures the muffins bake evenly. If your oven runs hot, you might want to reduce the temperature slightly. Prepare a 12-cup muffin tin by lightly greasing each cup or using paper liners for easy removal. Greasing helps prevent the muffins from sticking. Alternatively, you can use silicone muffin cups, which require no additional preparation.

2

Whisk Eggs and Milk

In a large bowl, crack the eggs and add the milk. Whisk them together until the mixture is well combined and slightly frothy. Whisking introduces air, which makes the muffins fluffier. If you don’t have a whisk, a fork will work in a pinch.

3

Season Egg Mixture

Add the salt and pepper to the egg mixture and whisk again to combine. Taste and adjust seasoning as needed for your preference. Some people like to add a pinch of red pepper flakes for a subtle kick.

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4

Add Cheese and Optional Mix-ins

Gently fold in the shredded cheddar cheese into the egg mixture. Ensure it's evenly distributed. If using any additional ingredients (like diced ham, bell peppers, or spinach), fold them in at this step as well. Folding prevents overmixing, which can make the muffins tough.

5

Pour Mixture into Muffin Tin

Carefully pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full. Avoid overfilling to prevent overflow during baking. If you’re using paper liners, ensure they’re secure.

6

Bake the Muffins

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven. Start checking for doneness at 18 minutes and adjust accordingly. The muffins will puff up nicely as they bake.

7

Cool the Muffins

Once baked, remove the muffin tin from the oven. Be careful, as the pan will be hot. Place on a wire rack to cool for a few minutes before serving. This prevents the muffins from getting soggy and allows them to finish cooking. Use oven mitts to handle the hot tin.

8

Serve the Muffins

After cooling slightly in the tin, gently remove the muffins and transfer to a serving plate. Serve warm for the best taste. These muffins are perfect for a quick breakfast, brunch or snack and can be served as is or with a side of fresh fruit.

Recipe Tips

  • Use fresh, high-quality cheese for the best flavor.
  • Don't overbake the muffins, as they will become dry.
  • For a fluffier texture, use a hand mixer to whip the eggs for 1-2 minutes.
  • Store leftover muffins in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
  • You can customize the muffins by adding your favorite vegetables, meats or herbs.
  • When adding mix-ins, be sure to dice them into small pieces so they evenly distribute in the muffins.

Nutrition Facts (per serving)

Calories

120 kcal

Carbs

3g

Protein

7g

Fat

8g

Fiber

0g

Sugar

1g

Sat. Fat

5g

Sodium

200mg

Trans Fat

0g

Cholesterol

150mg

Potassium

50mg

Vitamin A

100%

Vitamin C

0.5%

Calcium

150%

Iron

0.5%

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