Easy 4-Ingredient Egg Muffins

Egg muffins are like mini frittatas baked in a muffin tin—portable, protein-packed, and full of flavor. They’re ideal for breakfast, brunch, or even a light snack. The best part? You can whip them up in minutes using just a few ingredients, and they store wonderfully for busy mornings.

For this 4-ingredient version, you’ll need eggs, cheese, veggies, and a touch of seasoning. Beyond that, you can get creative—add ham, spinach, mushrooms, or even a sprinkle of chili flakes for heat.

Perfect for all ages, they’re a healthy alternative to fried breakfasts and a clever way to sneak in veggies.

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🛒 Ingredients (Base Recipe – 4 Ingredients)

• 6 large eggs

• ½ cup shredded cheese (cheddar, mozzarella, or your favorite)

• ½ cup chopped veggies (bell peppers, spinach, broccoli, or onion)

• Salt & pepper to taste

👉 Optional add-ins: cooked bacon bits, chopped ham, fresh herbs, or chili flakes.

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🍳 Instructions

Step 1: Prep the Pan

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a muffin tin or line with silicone muffin cups to prevent sticking.

Step 2: Mix the Eggs

1. In a large bowl, whisk eggs until smooth.

2. Stir in cheese, chopped veggies, salt, and pepper.

Step 3: Fill the Muffin Tins

1. Pour the egg mixture evenly into the muffin cups, filling about ¾ full.

2. Add extra cheese or herbs on top if desired.

Step 4: Bake

1. Bake for 18–20 minutes, or until eggs are set and tops are golden.

2. Allow to cool slightly before removing from the tin.

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🍴 Serving Suggestions

• Serve warm with a slice of whole-grain toast.

• Pair with a fresh fruit salad for a complete breakfast.

• Enjoy as a grab-and-go snack during the day.

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🌟 Tips for Success

• Don’t overfill muffin cups—eggs puff up as they bake.

• Use silicone muffin molds for easy release.

• Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.

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❓ Related Questions & Answers

1. Can I make these egg muffins ahead of time?

Yes! Store in the fridge and reheat in the microwave for 30–40 seconds.

2. How do I make them fluffy?

Whisk the eggs well and don’t overbake—just until set.

3. Can I make them dairy-free?

Skip the cheese or use dairy-free alternatives.

4. What protein can I add?

Cooked bacon, sausage, ham, or even shredded chicken work perfectly.

5. Are they keto-friendly?

Yes—since they’re low-carb and high in protein, egg muffins are great for keto diets.