Description
Born from a whirlwind morning and a nearly empty fridge, these fluffy, cheesy wonders saved the day—and quickly became a family favorite. They’re light, flavorful, and customizable enough to make everyone at the table happy. Plus, they sneak veggies into breakfast like a charm. Inspired by my mom’s unmeasured magic and made for real-life madness, these egg puffs are a hug in muffin form.
Ingredients
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6 large eggs
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½ cup shredded cheese (cheddar, mozzarella, or blend)
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¼ cup heavy cream (or full-fat coconut milk)
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½ cup diced veggies (bell pepper, spinach, mushrooms)
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Salt & pepper to taste
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Optional: smoked paprika, bacon bits, diced ham, or sun-dried tomatoes
Instructions
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Preheat oven to 350°F (175°C). Place empty muffin tin in oven to warm.
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Grease tin with oil or butter just before filling.
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Whisk eggs vigorously for 90 seconds (or 2 mins with mixer).
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Toss cheese with 1 tsp arrowroot powder (for better texture).
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Sauté watery veggies like mushrooms or spinach to avoid soggy puffs.
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Mix eggs, cream, cheese, veggies, and seasonings in a bowl.
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Ladle mixture into muffin tin, filling ¾ full.
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Bake 15–20 minutes, until puffed and firm. Check for jiggle at 15.
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Cool 5 minutes, then release with a butter knife.
Notes
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Make extra and refrigerate—reheat in the toaster oven for 2 mins!
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Add hot sauce or avocado on top for next-level brunching.
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Use silicone muffin cups for easy cleanup and perfect release.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180
- Fat: 14g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 12g