Breakfast Egg Muffins
🛒 What You’ll Need
- 8-10 large Eggs (the base for our fluffy muffins!) 🥚
- ½ cup Cooked ham or bacon, diced 🥓
- 1 cup Shredded cheddar cheese (for that melty goodness!) 🧀
- ½ cup Cherry tomatoes, halved 🍅
- ¼ cup Green bell peppers, diced 🫑
- 2 tbsp Fresh chives or green onions, chopped 🌿
- ¼ cup Milk or heavy cream (optional, for extra fluffiness!) 🥛
- Salt & Pepper to taste 🧂🖤
👩🍳 Instructions
- Prep Your Station: Preheat your oven to 350°F and generously grease a muffin tin with non-stick spray so your eggs slide right out! ⏲️📈🔥
- Whisk it Up: In a large bowl or measuring pitcher, whisk your eggs together until the yolks and whites are fully combined and frothy. 🥣🌪️🥚
- The Mix-Ins: Add your diced ham, bell peppers, halved cherry tomatoes, and chives to the egg mixture. Stir gently to distribute the colors! 🍅🥓🌿
- Fill the Cups: Pour the egg mixture into each muffin cup until they are about ¾ of the way full. You want to leave a little room for them to rise! 🧁📐✨
- Cheese it Up: Sprinkle a generous amount of shredded cheddar cheese over the top of each muffin for that beautiful golden crust. 🧀🤝🤤
- Bake to Perfection: Bake for 20–25 minutes or until the centers are set and the tops are slightly golden and puffed up as seen in the photo! ⏲️📈🙌
- Cool & Serve: Let them rest for a few minutes before removing from the tin. Serve warm or store them for later! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Non-Stick” Secret: If you really want to avoid sticking, use silicone muffin liners! They pop right out with zero effort every time. 🧁🛡️💎
- The “Veggie” Hack: Feel free to swap the ham for spinach or mushrooms for a vegetarian version that’s just as delicious and colorful! 🍃🍄🎯
