Mini Egg Muffins

These little egg muffins are the answer to busy mornings. Fluffy, savory, and packed with cheese and veggies, they bake up in a mini muffin tin in under half an hour — and they are just as good grabbed cold from the fridge the next day as they are warm from the oven. Think of them as tiny crustless quiches you can eat with your fingers.

I love making a batch on Sunday and keeping them ready for the week: breakfast, lunchboxes, after-school snacks, they cover all of it. The filling is endlessly flexible, so use whatever vegetables and cheese you already have.

Why You’ll Love This Recipe: Ready in under 30 minutes, and perfect for making ahead. Fluffy, cheesy, and packed with vegetables in every bite. Great for breakfast, lunchboxes, and snacks. Easy to customize with whatever fillings you have on hand.

Instructions: 1. Preheat the oven to 350°F (175°C) and grease a 12-cup mini muffin tin very well with cooking spray or butter — this step matters, or the muffins will stick. 2. In a medium bowl or jug, whisk the eggs, milk, salt, pepper, and garlic powder together until no streaks remain. 3. Divide the chopped spinach, bell pepper, cheese, and green onions evenly among the muffin cups. 4. Pour the egg mixture over the fillings, filling each cup about three-quarters full so the muffins have room to puff up. 5. Bake for 15–18 minutes, until puffed up, golden around the edges, and fully set in the center with no runny egg. 6. Let the muffins cool in the tin for 5 minutes, then run a thin knife around the edges and lift them out. Serve warm or at room temperature.

Tips & Variations: Chop the vegetables very finely so they cook through and the muffins hold together well. Swap in cooked bacon, sausage, mushrooms, or any cheese you like — just keep the total fillings about the same. The muffins puff up in the oven and settle as they cool — that’s completely normal.

Storage: Store in an airtight container in the fridge for up to 4 days, or freeze in a zip-top bag for up to 1 month. Reheat in the microwave for 20–30 seconds, or warm in a 300°F oven for about 10 minutes.