These egg muffins are great for using up large quantities of eggs. You can also customize it any way you’d like – add cheese, your favorite veggies, and plenty of cheese. We
10 large eggs
1/4 cup whole milk or unsweetened oat milk
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/2 to 3/4 cup shredded gruyere cheese or dairy free cheese or any cheese you like
5 slices cooked bacon or other meat, diced – we used vegan sausage
1 1/4 cups cooked finely chopped broccoli or any veg that you’d like
1/4 cup grated Parmesan cheese
Preheat oven to 375 F. Grease a 12 spot muffin tin with nonstick cooking spray.
Whisk together the eggs and milk until blended. Then stir in the seasonings, cheese, veggies, and any meat.
Use a ladle or large spoon to fill the muffin tins about 3/4 full. Sprinkle Parmesan or other cheese of choice on top.
Bake for 15-18 minutes, until the muffins are cooked through, and golden brown on the edges.
Let cool for 5 minutes, then turn muffins out onto a clean towel. You may need to run a thin knife around the sides. The muffins may be eaten warm or cold. Refrigerate leftovers.