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Leftover Egg Muffins

Egg muffins are a versatile, baked breakfast dish that transforms leftover vegetables, meats, and cheeses into individual, fluffy muffins. Made by whisking eggs with seasonings and fillings, then baking until golden and just set, they offer a satisfying, portable morning meal with a tender texture and appealing appearance.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs fresh, room temperature for best fluffiness
  • 1/4 cup milk or cream for tenderness, optional
  • 1/2 cup cheddar cheese shredded, optional but adds richness
  • 1/2 cup roasted vegetables chopped leftovers like peppers, spinach, or zucchini
  • 1/2 cup cooked meats diced leftovers like ham, bacon, or turkey
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly ground, to taste
  • 2 tbsp fresh herbs chopped parsley or chives, optional

Equipment

  • Muffin tin
  • Whisk
  • Mixing bowls
  • Spray or butter

Method
 

  1. Preheat your oven to 180°C (350°F) and generously spray or butter your muffin tin to prevent sticking.
  2. In a large mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined and slightly frothy, about 30 seconds.
  3. Add the milk or cream to the eggs and whisk again to create a smooth mixture that’s light and airy.
  4. Stir in the shredded cheddar cheese, chopped roasted vegetables, diced meats, and chopped herbs, folding gently to evenly distribute everything.
  5. Season the mixture with salt and freshly ground black pepper, tasting and adjusting as needed.
  6. Using a spoon or ladle, pour the egg mixture into each muffin cup, filling about three-quarters full to allow room for rising.
  7. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, until the edges are golden brown and the center just sets with a slight jiggle.
  8. Once baked, remove the muffins from the oven and let them rest for 5 minutes. They will firm up slightly as they cool.
  9. Use a small spatula or knife to gently loosen the edges of each muffin, then carefully lift them out of the tin.
  10. Serve the muffins warm or at room temperature, garnished with additional herbs if desired. They make a satisfying, portable breakfast or snack.

Notes

Feel free to customize fillings with your favorite leftovers. For a dairy-free version, substitute plant-based cheese and milk. These muffins are best enjoyed within 3 days or frozen for longer storage.