Making breakfast egg muffins is incredibly straightforward, even for beginner cooks. Follow these simple instructions to create a batch of delicious and nutritious muffins:

1. Preheat Your Oven and Prepare Muffin Tin: Start by preheating your oven to 375°F (190°C). While the oven is heating, grease a 12-cup muffin tin generously with cooking spray or oil. This is crucial to prevent the muffins from sticking and ensure they pop out easily once cooked. If you prefer, you can also use silicone muffin liners for easy removal.
2. Prepare Your Fillings (Vegetables and Meat): Wash and chop your chosen vegetables into small, bite-sized pieces. If you are using frozen vegetables, thaw them completely and squeeze out any excess water. If you’re adding cooked meat, dice it into small pieces as well. For vegetables like onions or mushrooms, you might want to sauté them lightly in a pan with a bit of oil until softened before adding them to the egg mixture – this enhances their flavor and texture in the muffins. However, softer vegetables like spinach or bell peppers can be added directly without pre-cooking.
3. Whisk Eggs and Milk/Cream: In a large mixing bowl, crack the 12 eggs. Add the milk or cream. Whisk vigorously with a whisk or fork until the eggs and milk are well combined and slightly frothy. Over-whisking is not necessary, just ensure the yolks and whites are fully incorporated. This mixture forms the base of your egg muffins.
4. Season the Egg Mixture: Now it’s time to season your egg mixture. Add salt, black pepper, garlic powder, onion powder, and any other herbs or spices you’ve chosen. Start with about ½ teaspoon of salt and ¼ teaspoon of pepper, and then adjust to your taste. Don’t be shy with seasoning – it really brings out the flavors of the eggs and fillings. Taste a tiny drop of the mixture (before adding fillings) and adjust seasonings as needed.
5. Add Cheese and Fillings to Egg Mixture: Stir in the shredded cheese and your prepared vegetables and cooked meat (if using) into the egg mixture. Distribute the fillings evenly throughout the mixture so that each muffin will have a good balance of ingredients. Gently fold everything together until just combined. Avoid overmixing at this stage.
6. Fill Muffin Cups: Pour or spoon the egg mixture evenly into the prepared muffin cups, filling each cup about ¾ full. Leaving a little space at the top allows for the muffins to rise slightly during baking without overflowing. If you want to add extra cheese on top, sprinkle a little more shredded cheese over the top of each muffin before baking.
7. Bake in Preheated Oven: Carefully place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden brown on top. The baking time can vary slightly depending on your oven and the amount of fillings you’ve added. To check for doneness, insert a toothpick into the center of a muffin – if it comes out clean, the muffins are cooked through. The muffins should also be firm to the touch and not jiggly in the center.
8. Cool Slightly and Serve: Once baked, remove the muffin tin from the oven and let it cool in the tin for a few minutes. This allows the muffins to firm up a bit and makes them easier to remove. After a few minutes of cooling, gently loosen the edges of the muffins with a knife or spatula and carefully lift them out of the muffin tin. Serve warm and enjoy!