By Akshara
January 18, 2026
Egg muffins are useful when mornings are rushed but skipping breakfast is not an option. Baking the eggs keeps the texture even and soft, and they reheat without turning rubbery. They also hold vegetables well without leaking or collapsing.
6 eggs ¼ cup milk or cream ¼ cup finely chopped vegetables ¼ cup grated cheese Salt and pepper to taste Butter or oil for greasing
Whisk eggs with milk, salt and pepper until well combined.
Stir in vegetables and cheese.
Pour into greased muffin moulds, filling about three-quarters full.
Bake at 180°C for 18–20 minutes until just set.
Cool slightly before removing. Eat warm or store refrigerated.