Egg Muffins
Sofia Patel
@sofiapatelkitchen
Prep
10 min
Cook
15 min
Total
25 min
Servings
6
Difficulty
Easy
Let's cook
Grease very well
Grease a 12-cup muffin tin thoroughly, including the top surface, or use silicone cups. Egg sticks ferociously.
💡Silicone cups are worth buying for this alone.
Dry the fillings
Squeeze all the water out of the wilted spinach and cook off any liquid from the pepper. Wet fillings make the muffins collapse and weep.
Whisk the eggs well
Beat the eggs with the milk, salt, and pepper for 30 seconds until completely uniform.
Fill two-thirds
Divide the fillings between the cups, then pour the egg over to two-thirds full. They rise considerably and then settle.
Bake moderate
Bake at 350°F (175°C) for 20–22 minutes until just set and puffed. They will sink as they cool, which is normal.
Cool before removing
Cool 5 minutes in the tin, then run a knife around each and lift out.
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📝 Tips, swaps, and make-ahead notes
Keeps 5 days refrigerated or 2 months frozen. Reheat for 30 seconds in the microwave. Overbaking makes them rubbery and weepy, so pull them the moment the centres set.
- •Vegetarian: Mushrooms, sun-dried tomato, and feta.
- •Dairy-free: Skip the cheese and milk; add nutritional yeast.
- •Variety: Divide the plain egg mixture over different fillings in each cup.
Nutrition & Safety
Calories
186kcal
Protein
15g
Carbs
4g
Fat
12g
⚠️ Allergen & Safety Note
This recipe contains egg and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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