Here’s a clean, simple, and delicious “Breakfast Egg Muffins 3-WAY” recipe inspired by the photo — those perfectly baked mini frittatas in a muffin tin. 🧁🥚✨
Breakfast Egg Muffins – 3 Ways
Makes 12 muffins | Bake at 350°F (175°C) for 18–22 minutes
Base Egg Mixture (same for all 3)
Ingredients:
- 8 large eggs
- 1/2 cup milk (or heavy cream for richer muffins)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
Instructions:
- Preheat oven to 350°F and grease a 12-cup muffin tin.
- Whisk eggs, milk, salt, pepper, and garlic powder.
- Stir in shredded cheese.
- Divide into 3 bowls (for 3 different flavors).
🌿 Way 1 – Spinach & Tomato (Fresh & Light)
Add to Bowl #1:
- 1 cup chopped spinach (fresh or frozen, squeezed dry)
- 1/2 cup cherry tomatoes, halved
- Optional: 1/4 cup feta cheese
➡️ Flavor notes: bright, fresh, and healthy.
🥓 Way 2 – Bacon & Cheddar (Classic Comfort)
Add to Bowl #2:
- 6 slices cooked bacon, chopped
- 1/2 cup diced onion (optional)
- Optional: extra cheddar for more cheesiness
➡️ Flavor notes: savory, smoky, and totally craveable.
🌶️ Way 3 – Mushroom & Bell Pepper (Veggie Packed)
Add to Bowl #3:
- 1 cup sautéed mushrooms
- 1/2 cup diced bell pepper (any color)
- Optional: 1/4 tsp paprika or chili flakes
➡️ Flavor notes: earthy, flavorful, and hearty.
Bake
- Fill muffin cups 3/4 full with each mixture.
- Bake 18–22 minutes, until set and lightly golden.
- Cool 5 minutes, then remove.
Storage
- Refrigerate: up to 5 days
- Freeze: up to 2 months (reheat in microwave)
Serve
Perfect for:
- Meal prep
- Breakfast on-the-go
- Kids’ lunchboxes