Fluffy Egg Muffins (Print Version)
Fluffy egg muffins packed with spinach, bell pepper, and cheddar cheese for a tasty, wholesome bite.
# What You'll Need:
→ Eggs and Dairy
01 - 8 large eggs
02 - 1/3 cup whole milk
03 - 1 cup shredded cheddar cheese
04 - 1/3 cup grated Parmesan cheese
→ Vegetables
05 - 1 cup baby spinach, chopped
06 - 1/2 cup red bell pepper, diced
07 - 1/2 cup cherry tomatoes, quartered
08 - 1/3 cup red onion, finely chopped
→ Herbs & Seasoning
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon dried Italian herbs
→ Oils
12 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - Heat olive oil in a skillet over medium heat. Add red onion and bell pepper; sauté for 3–4 minutes until softened. Stir in spinach and cook for 1 minute until wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk eggs, milk, salt, pepper, and Italian herbs until well combined.
04 - Fold in cheddar cheese, Parmesan, sautéed vegetables, and cherry tomatoes.
05 - Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
06 - Bake for 18–20 minutes, or until the muffins are puffed and set in the center.
07 - Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
# Expert Advice:
01 -
- They reheat beautifully so breakfast is ready before you even find your coffee mug
- Perfect portion control means no more awkward who gets the last slice moments
02 -
- Overfilling the cups leads to spillover and messy edges, so resist the urge to use every last drop
- Let them cool completely before storing or they will develop condensation that makes the texture soggy
03 -
- Use a cookie scoop for portioning it keeps the muffins uniform and prevents the mess of dripping egg mixture
- Rotate the pan halfway through baking if your oven has hot spots so they all rise evenly