Description
These easy, fluffy mini egg and cheese muffins are the perfect make-ahead breakfast. Whisk, scoop, and bake for a high-protein, customizable meal that stores well in the fridge or freezer.
Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk (or 2%, oat, or almond milk)
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1 crack black pepper
- Butter or cooking spray (for greasing)
- Optional add-ins: 1-2 cups total of cooked bacon bits, diced ham, sautéed spinach, chopped bell peppers, diced onions, or jalapeños
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper liners or grease thoroughly with butter or cooking spray.
- In a medium bowl, crack the 12 eggs. Add milk, baking powder, salt, and pepper. Whisk vigorously for 30-60 seconds until pale and frothy to incorporate air.
- Stir in the shredded cheese and any chosen mix-ins (ensure veggies are cooked and drained).
- Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full. Smooth the tops.
- Bake for 12-15 minutes until puffed, golden, and set in the center.
- Let cool in the pan for 2 minutes, then transfer to a wire rack or plate.
- Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Notes
Ensure vegetables are cooked and drained before adding to prevent watery muffins. Do not overbake as eggs continue to cook after removal from the oven. For best results, whisk eggs vigorously to create a fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 85
- Sugar: 1
- Sodium: 120
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 6
Keywords: egg muffins, breakfast recipe, meal prep, high protein, gluten-free, easy breakfast, mini muffins, cheese muffins