This Egg and Cheese Muffins are quick, tasty bites perfect for breakfast or a snack. They are made with fluffy eggs, melted cheese, and can be cooked in muffin tins for easy, grab-and-go eating.
I like how simple it is to customize. Sometimes I add some cooked ham or veggies for extra flavor—yum! These muffins make mornings so much easier.
For best results, let them cool a little before eating. They store well in the fridge, so I often make a batch to enjoy during busy days.
Ingredients & Substitutions
Eggs: Eggs are the base of these muffins, making them filling and protein-packed. I recommend using large eggs for consistent results. If you’re out, you can try liquid egg substitutes or even smashed tofu for a vegan twist.
Cheese: Cheese adds creamy richness and flavor. Cheddar is classic, but feel free to swap in mozzarella or Monterey Jack for a milder taste. Using pre-shredded cheese makes preparation quicker, but freshly grated melts best.
Breakfast Muffin or English Muffin: The muffin holds everything together and provides a sturdy, crispy base. You can use whole wheat, gluten-free, or even large bread slices cut into rounds as alternatives.
Salt & Pepper: Basic seasonings boost flavor. I suggest tasting before adding more—sometimes less salt is better, especially if your cheese is salty. For a different flavor, sprinkle some paprika or herbs.
How do I prevent the eggs from sticking to the muffin cups?
Use a non-stick spray or line your muffin tin with cupcake liners before pouring in the egg mixture. I find spraying with cooking spray works well and makes cleanup easier. For extra non-stick power, lightly coat the cups with butter or oil.
- Step 1: Spray the muffin tin or liners thoroughly to prevent sticking.
- Step 2: Pour the egg mixture into the cups without overfilling.
- Step 3: Let the muffins cool slightly before removing to avoid breaking.
How to Make Egg and Cheese Muffins?
Ingredients You’ll Need:
Eggs and Dairy
- 6 large eggs
- ½ cup shredded cheddar cheese
Vegetables and Seasonings
- ½ cup chopped bell peppers (any color)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Extras and Oil
- 1 tablespoon olive oil or non-stick spray
How Much Time Will You Need?
10 minutes prep + 15 minutes cooking + minimal rest time = approximately 25 minutes total
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 375°F. Grease a muffin tin with oil or spray. Chop the bell peppers and set aside.
2. Mix the Eggs
In a bowl, whisk the eggs until well combined. Stir in shredded cheese, peppers, salt, and pepper.
3. Fill the Muffin Tin
Pour the egg mixture evenly into the muffin cups. Fill about ¾ full to give space for rising.
4. Bake
Place the muffin tin in the oven. Bake for 15 minutes or until set and lightly golden on top.
5. Serve
Let the muffins cool for a few minutes. Remove from the tin and enjoy warm or at room temperature.
