Egg Muffin Recipe

Prep: Remove the eggs from the fridge while you prep the ingredients (this allows them to come closer to room temperature to prevent over-whisking). Preheat oven to 375°F. Spray a regular size 12-count muffin pan generously with nonstick spray. I use cooking spray with flour and the muffins release easily after baking every time.

Prep Potatoes/Broccoli, If Using: Add cubed potatoes or broccoli to a microwave safe dish along with 1 ½ tablespoons water. Cover, and microwave for 2-3 minutes, or until tender. Drain and pat dry. Chop the broccoli into small pieces.

Layer Meat/Veggies: Layer each muffin cup with desired veggies and/or meats (add spinach first if using). I like to reserve a couple of each ingredient to place on top of the custard before baking for garnish (purely aesthetic). You can make all of one flavor variation, two different kinds, four different kinds or every cup can be different!

Add Cheese: Top each cup with cheeses. It’s okay to push the ingredients down after adding the cheeses to compact everything and make room for the custard.

Make Custard: In a large liquid measuring cup or mixing bowl, whisk the custard ingredients together just until combined, taking care not to overmix.

Add Custard: Pour the custard over the cheese in the muffin tin nearly to the top. It may take a minute soak to the bottom of each cup, so move on, then come back to top it off.

Bake: Bake at 375°F for 15–20 minutes or just until cooked through (cooking times can vary based on ingredients - i.e, high moisture ingredients can take longer to cook). The muffins should be set and golden around the edges. They will get quite puffy while baking, but deflate as they cool.

Cool: Let egg muffins cool in the pan for 5 minutes, the run a butter knife around the edges to pop out. Serve immediately with desired garnishes or cool on a wire rack for about 30 minutes to come to room temperature before storing in an airtight container in the fridge or flash freezing (see notes).