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Savory Egg Muffins with Cheese and Herbs

Savory Egg Muffins with Cheese and Herbs
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These fluffy and golden savory egg muffins are a quick, protein-packed breakfast or brunch option. Filled with cheese, green onions, and fresh herbs, they’re easy to make and perfect for meal prep. Think of them as mini crustless quiches—simple, delicious, and endlessly versatile.

Ingredients

Scale

For the Egg Muffins

  • 4 large eggs, room temperature
  • 1/4 cup milk (dairy or unsweetened plant-based)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup finely chopped green onions
  • 1/4 cup diced tomatoes (seeded)
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and black pepper to taste
  • 1/2 tsp dried or fresh thyme (optional)

For Preparing the Pan

  • Olive oil or non-stick cooking spray

Instructions

  1. Preheat the Oven
    Heat your oven to 375°F (190°C) and grease a 6-cup muffin tin with olive oil or cooking spray.
  2. Mix the Egg Base
    In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth and slightly frothy.
  3. Add the Fillings
    Gently stir in the cheese, green onions, diced tomatoes, and thyme. Ensure the ingredients are evenly distributed but avoid overmixing.
  4. Fill the Muffin Cups
    Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full to allow room for puffing.
  5. Bake
    Place the muffin tin in the oven and bake for 18–20 minutes, or until the tops are golden and the centers are firm. A toothpick inserted in the middle should come out clean.
  6. Cool and Serve
    Let the muffins cool in the pan for 3–5 minutes before gently loosening the edges with a knife and removing them. Serve warm or at room temperature.

Notes

Serving Suggestions

  • Enjoy with a side of fresh fruit, a light salad, or whole-grain toast.
  • Garnish with fresh herbs, such as parsley or thyme, for extra flavor.

Tips & Tricks

  • Seed the tomatoes to avoid excess moisture in the muffins.
  • For fluffier results, whisk the eggs until slightly frothy before baking.

Storage & Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze muffins individually wrapped for up to 1 month. Thaw overnight in the fridge.
  • Reheating: Microwave for 20–30 seconds or warm in the oven at 300°F (150°C) until heated through.

Find it online: https://cakeshungry.com/savory-egg-muffins/