4-Ingredient Loaded Egg Muffins

Ingredients

6 Large Eggs
1/2 cup Shredded Cheese (Cheddar, Monterey Jack, or Mozzarella work best)
1/2 cup Cooked Protein or Veggies (Finely chopped ham, bacon, or the green onions seen in your photo)
Salt & Pepper (To taste)

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Generously grease a standard 6-cup muffin tin with butter or non-stick cooking spray. This is a crucial step to ensure the muffins pop out easily after baking.

2. Prepare the “Fillings”

Divide your chopped green onions (or other chosen fillings) and the shredded cheese evenly among the muffin cups. You want the cups to be about half-full with these solid ingredients.

3. Whisk the Eggs

In a medium bowl, crack the 6 eggs. Add a pinch of salt and pepper. Whisk vigorously until the yolks and whites are completely combined and slightly frothy.

4. Pour and Fill

Carefully pour the egg mixture into each muffin cup, covering the cheese and onions. Fill each cup until it is about 3/4 full. Do not fill them to the very top, as they will rise and puff up like little soufflés in the oven.

5. Bake to Golden Perfection

Place the tin in the oven and bake for 18–22 minutes. You will know they are done when the centers are set (not jiggly) and the tops have turned a beautiful golden brown.

6. Cool and Serve

Let the muffins rest in the pan for about 5 minutes. This allows them to firm up. Use a plastic knife or spatula to gently run around the edges and lift them out. Serve warm!

A Little Tip for Success

The “Clean Out the Fridge” Dish: This recipe is very forgiving. If you have a stray mushroom, a handful of spinach, or a bit of leftover bell pepper, chop it up and toss it in!