Ingredients:

  • 12 Large Eggs
  • 1/2 cup Milk (or Cream/Dairy-Free Alternative)
  • 1/2 teaspoon Fine sea salt
  • 1/4 teaspoon Freshly ground Black Pepper
  • 1/2 cup Cooked Meat (e.g., Diced Ham, Crumbled Sausage)
  • 1/2 cup Shredded Cheese (e.g., Cheddar, Monterey Jack)
  • 1/2 cup Chopped Vegetables (e.g., Spinach, Peppers, Onion)
  • 1 tablespoon Fresh Herbs (e.g., Chives, Parsley)

Instructions:

  1. Preheat oven to 375°F (190°C). Thoroughly grease the 12 cups of a standard muffin tin with cooking spray or butter.
  2. If using high-water content vegetables like mushrooms or onions, sauté them briefly until softened and drain off excess moisture. Prepare all solid fillings (meats, cheeses, pre-cooked veg).
  3. In a large bowl, whisk the 12 large eggs until they are light and foamy (about 1 minute). Add the milk, salt, and pepper, whisking gently to incorporate.
  4. Evenly distribute the solid fillings among the 12 prepared muffin cups, filling them about 1/3 full.
  5. Carefully pour the egg mixture over the fillings in each cup, filling them approximately 3/4 full to leave headspace.
  6. Bake for 18–20 minutes, or until the muffins are set, slightly golden brown, and a toothpick inserted into the centre comes out clean.
  7. Let the muffins cool in the tin for 5 minutes. Carefully run a butter knife around the edge of each muffin to loosen it, then transfer to a wire rack to cool before storing.