Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Pre-cooking vegetables helps prevent soggy muffins by removing excess moisture

Don't over-fill the muffin cups as the eggs will puff up during baking

For best results, use a good quality sharp cheddar for maximum flavor

Allow eggs to come to room temperature for more even cooking

To prevent sticking, grease the muffin tin generously even if using paper liners

Let muffins cool for a few minutes before removing from the tin to help them set up

For a lighter version, use 5 whole eggs and 5 egg whites

These freeze beautifully - make a double batch and freeze individually wrapped for quick breakfasts

To test if they're done, insert a knife in the middle - it should come out clean

Add a pinch of baking powder for slightly fluffier muffins

Cheddar Egg Muffins

Name: Cheddar Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: American
Ingredients: For the Base:; 10 large eggs; 1/4 cup milk (dairy or unsweetened non-dairy); 1 1/2 cups shredded sharp cheddar cheese, divided; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon dried oregano (optional); 1/4 teaspoon red pepper flakes (optional, for heat); Mix-ins (choose 1-2 cups total):; 1/2 cup diced bell peppers (any color); 1/2 cup diced onion; 1/2 cup chopped spinach or kale; 1/2 cup diced zucchini (excess moisture squeezed out); 1/2 cup chopped broccoli florets (small pieces); 1/4 cup sliced mushrooms; 1/4 cup diced tomatoes (seeds removed); 1/4 cup chopped fresh herbs (parsley, chives, basil); Protein Add-ins (optional):; 1/2 cup diced ham; 1/2 cup crumbled cooked bacon (about 6-8 strips); 1/2 cup cooked and crumbled breakfast sausage; 1/4 cup diced smoked salmon; For Serving (optional):; Sliced avocado; Salsa or hot sauce; Sour cream or Greek yogurt; Additional fresh herbs; Equipment:; 12-cup muffin tin

These Cheddar Egg Muffins deliver a protein-packed breakfast option in a convenient, portable form. A medium-difficulty recipe that requires attention to ingredient preparation and baking time, these savory muffins combine fluffy eggs, sharp cheddar cheese, and your choice of vegetables and proteins. Perfect for breakfast meal prep, quick weekday mornings, or a satisfying protein-rich snack, they're customizable with seasonal vegetables and various cheese options. Prepare a batch ahead of time for a week of nutritious grab-and-go meals that will keep you satisfied and energized throughout your busy day.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Base:

10 large eggs

1/4 cup milk (dairy or unsweetened non-dairy)

1 1/2 cups shredded sharp cheddar cheese, divided

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano (optional)

1/4 teaspoon red pepper flakes (optional, for heat)

Mix-ins (choose 1-2 cups total):

1/2 cup diced bell peppers (any color)

1/2 cup diced onion

1/2 cup chopped spinach or kale

1/2 cup diced zucchini (excess moisture squeezed out)

1/2 cup chopped broccoli florets (small pieces)

1/4 cup sliced mushrooms

1/4 cup diced tomatoes (seeds removed)

1/4 cup chopped fresh herbs (parsley, chives, basil)

Protein Add-ins (optional):

1/2 cup diced ham

1/2 cup crumbled cooked bacon (about 6-8 strips)

1/2 cup cooked and crumbled breakfast sausage

1/4 cup diced smoked salmon

For Serving (optional):

Sliced avocado

Salsa or hot sauce

Sour cream or Greek yogurt

Additional fresh herbs

Equipment:

12-cup muffin tin

Cooking spray or paper liners

Large mixing bowl

Medium skillet (for pre-cooking vegetables)

Whisk

Measuring cups and spoons

Cheese grater

Instructions

Preheat the oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or line with silicone or parchment paper liners.

If using vegetables that contain a lot of moisture (like onions, peppers, zucchini), sauté them in a skillet over medium heat for 3-5 minutes to remove excess moisture. Let cool slightly.

In a large bowl, whisk together the eggs and milk until well combined and slightly frothy.

Stir in 1 cup of the shredded cheddar cheese (save the remaining 1/2 cup for topping), salt, pepper, garlic powder, and any optional dried herbs or seasonings.

Fold in your choice of pre-cooked vegetables and protein add-ins, distributing evenly throughout the egg mixture.

Using a 1/4 cup measuring cup or large spoon, divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.

Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the tops of the muffins.

Bake for 18-20 minutes, or until the eggs are set and the cheese is melted and slightly golden. A toothpick inserted in the center should come out clean.

Allow the muffins to cool in the pan for 5 minutes before removing. Run a knife around the edges to loosen if necessary.

Serve warm, or let cool completely before storing in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

To reheat, microwave for 30 seconds from refrigerated or 1-2 minutes from frozen. Alternatively, reheat in a 350°F oven for about 10 minutes.

Cheddar Egg Muffins

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Cheddar Egg Muffins

Ingredients

Instructions