🧁 Savory Egg & Veggie Breakfast Muffins (Mini Omelet Cups)
🥚 Ingredients (Makes ~12 muffins)
-
6 large eggs
-
1 cup milk (or half-and-half for richer taste)
-
1 cup shredded cheese (cheddar, mozzarella, or mix)
-
½ cup diced bell peppers (red/green/yellow)
-
¼ cup finely chopped onion (optional)
-
¼ cup chopped fresh herbs (parsley or chives)
-
½ cup diced cooked ham, chicken, or sausage (optional)
-
Salt & black pepper — to taste
-
Cooking spray or oil (for greasing)
👩🍳 Instructions
-
Preheat oven to 180°C (350°F).
-
Lightly grease a muffin tin or line with paper/foil cups.
-
In a bowl, whisk eggs and milk until smooth.
-
Stir in cheese, veggies, herbs, and meat (if using).
-
Season with salt and pepper.
-
Pour mixture into muffin cups, filling about ¾ full.
-
Bake for 18–22 minutes, until set and lightly golden.
-
Cool for 5 minutes, then remove and serve warm.
😋 Optional Add-Ins
-
Spinach or mushrooms
-
Corn or peas
-
Chili flakes for heat 🌶️
-
Feta for Mediterranean flavor
❓ Q & A
Q: Can I make these without meat?
👉 Yes! They’re delicious as vegetarian muffins.
Q: How do I store leftovers?
👉 Refrigerate in an airtight container for up to 4 days.
Q: Can I freeze them?
👉 Yes 👍 Freeze up to 2 months. Reheat in microwave or oven.
Q: Why did mine sink slightly?
👉 Normal! Eggs puff while baking and settle as they cool.
Q: How to make them fluffy?
👉 Add a little extra milk or a pinch of baking powder.