Description
Savory egg muffins are mini crustless quiches baked in a muffin tin, filled with eggs, cream, bacon, cheese, and vegetables, perfect for breakfast or brunch.
Ingredients
- 6 large eggs
- 1/4 cup heavy cream (or full-fat coconut milk)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cooked bacon (or diced ham/sausage)
- 1/4 cup chopped bell pepper
- 1/4 cup chopped onion
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Whisk the eggs and cream in a large bowl until uniform and slightly frothy.
- Stir in the cheddar, bacon, bell pepper, and onion, seasoning with salt and pepper.
- Fill each muffin cup about two-thirds full with the mixture.
- Bake for 18–20 minutes until set and lightly golden on top.
- Cool for 3–5 minutes before removing from the tin and serve warm.
Notes
These muffins can be made ahead, stored in an airtight container, and are easily reheated. They are gluten-free and flexible with mix-ins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American