Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (substitute for pepperjack or habanero cheese for a spicier muffin)
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped spinach
- 1/4 cup sliced green onions
- 1/2 cup sliced mushrooms
- 1/2 cup cooked bacon, crumbled
- 1/2 cup cooked sausage, crumbled (or sliced lunch meat)
- 2 tablespoons chopped green onion (optional garnish)
- Bottle of Cholula (for garnish or dipping)
- Salt and pepper to taste
- Non-stick spray or olive oil for greasing
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
- Sauté Vegetables and Meat: In a skillet over medium heat, sauté the onions, mushrooms, and any uncooked meats (like sausage) until the onions are soft and the meat is fully cooked. Drain any excess grease.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
- Add Mix-Ins: Stir in the cooked vegetables, meats, cheeses, cilantro, and anything else.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and the tops are golden.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before removing them. Serve warm or at room temperature.