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Savory Breakfast Muffins

These savory breakfast muffins are quick and customizable, made by mixing eggs, cheese, vegetables, and flour, then baking until golden and fluffy. They have a moist, tender interior with a slightly crispy top, perfect for busy mornings or meal prep. The muffins retain their moistness and flavor when reheated, making them a reliable morning staple.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs preferably farm-fresh, at room temperature
  • 1 cup milk dairy or plant-based
  • 1.5 cups all-purpose flour can substitute with whole wheat or gluten-free options
  • 1 teaspoon baking powder fresh for best rise
  • 1 cup shredded cheese cheddar, pepper jack, or Swiss
  • 1/2 cup sautéed vegetables bell peppers, spinach, or your favorite
  • 2 tablespoons chopped fresh herbs chives or parsley
  • to taste salt and pepper adjust to preference

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease your muffin tin or line with paper liners.
  2. In a large bowl, whisk together the eggs until they are slightly frothy and well combined, about 30 seconds. This helps incorporate air and makes the muffins fluffy.
  3. Add the milk to the eggs and whisk again until smooth. This mixture will serve as the moist base for your batter.
  4. Sift or whisk in the flour and baking powder, stirring gently until just combined. A few lumps are okay; avoid overmixing to keep the muffins light and airy.
  5. Fold in the shredded cheese, sautéed vegetables, and chopped herbs. Mix just until evenly distributed, being careful not to deflate the batter.
  6. Season the batter with salt and pepper to taste, giving it a quick stir to distribute the seasoning evenly.
  7. Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  8. Bake in the preheated oven for 20–25 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean. The aroma of cheese and herbs will fill your kitchen.
  9. Remove the muffins from the oven and let them rest in the tin for about 5 minutes. This helps them set and makes removal easier.
  10. Transfer the muffins to a wire rack or plate to cool just enough to handle. They should be moist, fluffy, and slightly crispy on top.
  11. Serve warm or at room temperature. These muffins are perfect on their own or with a spread of butter—enjoy the savory, cheesy goodness!

Notes

For extra flavor, sprinkle some additional herbs or cheese on top before baking. To make vegan, substitute eggs with flaxseed meal and use dairy-free cheese and plant-based milk.