Preheat your oven to 180°C (350°F). Spray your muffin tin generously with non-stick spray or wipe with oiled paper towels to prevent sticking. Set aside.
In a large mixing bowl, crack in all six eggs. Whisk thoroughly until the yolks and whites are fully combined, creating a smooth, slightly frothy mixture with a uniform color.
Add the milk to the eggs and whisk again, ensuring the mixture is well combined and slightly airy. Season with salt and pepper for flavor.
Prepare your fillings: if using vegetables, sauté them for about 3-4 minutes until softened and slightly caramelized. Chop cooked bacon or ham into small pieces.
Distribute a teaspoon of shredded cheese into the bottom of each muffin cup. Follow with a small spoonful of sautéed vegetables and bits of meat, pressing them gently into the cheese.
Pour the egg mixture evenly over the fillings in each muffin cup, filling about three-quarters full. Tap the tin lightly on the counter to help settle the fillings and remove air bubbles.
Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are ready when they’re golden around the edges and just set in the center with a slight jiggle.
Remove the muffins from the oven and allow them to rest for 5 minutes. This helps set the center and makes removing them easier.
Gently loosen the edges with a spatula or spoon and lift the muffins out of the tin. Serve warm, garnished with additional herbs if desired.
Enjoy these tender, customizable egg muffins with hidden cheesy or veggie surprises—perfect for a quick breakfast or meal prep.
