Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and lightly grease the muffin tin to prevent sticking.
- In a large mixing bowl, whisk the eggs until they become frothy and slightly pale, about 30 seconds—that's when they’re nicely combined and ready for fillings.
- Chop your vegetables like bell peppers and spinach into small, uniform pieces, around 1 cm. Add them to the bowl with the eggs for even distribution.
- Stir in the crumbled cooked bacon or sausage if using, then sprinkle in the grated cheese and chopped parsley for flavor and color.
- Season the mixture generously with salt and pepper, then give everything a gentle fold with a spatula to combine without deflating the eggs.
- Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full to allow room for rising.
- Sprinkle a little extra cheese or herbs on top of each muffin for a golden, cheesy crust once baked.
- Bake in the preheated oven for 20-25 minutes, until the muffins are puffed, golden, and a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them rest for about 5 minutes—they’ll set and make removal easier.
- Gently loosen the edges with a silicone spatula or small knife, then carefully lift each muffin out and transfer to a wire rack to cool slightly.
- Serve your egg muffins warm or at room temperature, sliced or whole—perfect for a quick, satisfying breakfast on the go.
Notes
Feel free to customize with your favorite leftovers, herbs, and cheeses for endless variations. These muffins are best enjoyed fresh but can be refrigerated for up to 4 days or frozen for longer storage.