Ingredients
Equipment
Method
Preheat Oven & Prepare Muffin Pan
- Preheat your oven to 375°F (190°C). Place silicone muffin liners in your muffin pan.
Whisk Eggs & Spices
- Crack 10 large eggs into a medium mixing bowl or large measuring cup. Add the salt, pepper, onion powder, garlic powder, cayenne pepper, and 1-2 tablespoons of heavy cream (or full-fat coconut milk if dairy-free). Gently whisk until just blended, avoiding over-whisking.
Layer Fillings & Pour Eggs
- Layer the diced ham, green onions, red onion, and shredded cheddar jack cheese into each muffin cup. Reserve a small amount of these ingredients for sprinkling later. Carefully pour the whisked egg mixture into the muffin cups, filling each about halfway. Let it settle, then top off almost to the brim. Gently stir the ingredients in each cup with a fork to ensure even mixing. Sprinkle the reserved toppings over each cup.
Bake to Perfection
- Place the muffin pan in the preheated oven and bake for 25 minutes. The egg cups are done when lightly puffed, set in the center, and have slightly golden edges. Do not overcook.
Cool & Release
- Remove from the oven and let sit in the muffin tin for 1-2 minutes. The egg muffins will easily release from silicone liners. If using a greased metal pan, run a sharp knife around the edge of each muffin cup before gently lifting them out.
Nutrition
Notes
The secret to tender, non-rubbery eggs is 1-2 tablespoons of heavy cream per 10 eggs, which inhibits protein coagulation. Silicone muffin liners are highly recommended for easy release. These cups are excellent for meal prep, customizable with various proteins and cheeses, and freezer-friendly. To avoid watery muffins, sauté watery vegetables first. Prevent overcooking, avoid paper liners, don't overfill, and ensure proper seasoning. Store refrigerated for 3-4 days, or frozen for 2-3 months. Reheat quickly in microwave, oven, or air fryer as instructed in the article. Nutrition information is estimated based on common ingredients and serving sizes and may vary.