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Customizable Breakfast Muffins

These versatile breakfast muffins are baked in a muffin tin, combining eggs, flour, cheese, herbs, and vegetables into a fluffy, golden-brown treat. They can be tailored to gluten-free, vegan, or dairy-free diets, offering a satisfying, handheld start to busy mornings. Their final texture is tender with melty cheese and a savory aroma, perfect for eating warm or at room temperature.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs preferably at room temperature
  • 1/2 cup milk dairy or plant-based
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup shredded cheese cheddar or mozzarella
  • 1/2 cup chopped herbs parsley or chives
  • 1/2 cup diced vegetables bell peppers or cooked spinach
  • 1/2 tsp salt
  • pepper to taste

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

  1. Preheat your oven to 190°C (375°F) and lightly grease your muffin tin or line it with paper liners.
  2. In a large mixing bowl, whisk together the eggs and milk until the mixture is smooth and slightly frothy—this helps ensure a light, airy muffin.
  3. In a separate bowl, sift together the flour, baking powder, salt, and pepper, then add this to the wet ingredients. Gently fold until just combined; avoid overmixing to keep the muffins tender.
  4. Fold in the shredded cheese, chopped herbs, and diced vegetables, spreading them evenly throughout the batter without overworking it.
  5. Spoon the batter into the prepared muffin cups, filling each about two-thirds full—you should see a slight mound over the top of each cup.
  6. Bake in the oven for 20–25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. The muffins will smell savory and cheesy as they bake.
  7. Remove the muffins from the oven and let them sit in the tin for about 5 minutes to help them set. Then, transfer them to a wire rack to cool slightly or serve warm directly from the tin.
  8. Enjoy these muffins while still warm, or store leftovers in an airtight container for up to two days. Reheat in the oven or microwave for a quick, satisfying breakfast.

Notes

Feel free to customize with different cheeses, herbs, or vegetables to suit your taste and dietary needs.