Mornings are hard. Breakfast shouldn’t be. These cheesy egg muffins are the answer: grab, reheat, and go.
They’re fluffy, cheesy, and packed with whatever add-ins you have lurking in the fridge. Make a batch on Sunday. Thank yourself all week.
Ingredients
Makes 12 muffins.
- 8 large eggs
- ½ cup milk (any kind works)
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional add-ins (pick 1-2):
– ½ cup cooked bacon or sausage, crumbled
– ¼ cup diced bell peppers
– ¼ cup chopped spinach
– ¼ cup diced onion
Step-by-Step Instructions
Step 1: Prep the Pan
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin generously with nonstick spray or butter (don’t skimp or they’ll stick).
Step 2: Whisk the Eggs
- In a large bowl, whisk eggs, milk, salt, and pepper until frothy and well combined.
Step 3: Add Cheese and Mix-ins
- Stir in shredded cheese and your chosen add-ins.
Step 4: Fill and Bake
- Pour egg mixture evenly into muffin cups (about ¾ full).
- Bake for 18-20 minutes until puffed and golden on top.
- A toothpick inserted in the center should come out clean.
Step 5: Cool and Pop Out
- Let cool in the pan for 5 minutes. Run a knife around the edges and pop them out. They will deflate slightly—that’s normal.
Summary
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 12 muffins
Difficulty: Easy
Storage Notes
Fridge:
Store in an airtight container for up to 5 days. Reheat in the microwave for 20-30 seconds.
Freezer (Best for Meal Prep):
Cool completely. Freeze in a single layer on a tray, then transfer to a freezer bag. Store for up to 3 months. Reheat from frozen for 45-60 seconds.
Pro Tip:
Reheat in an air fryer at 300°F for 3-4 minutes for slightly crispy edges instead of soft ones.
