Ingredients
Equipment
Method
- Preheat the oven to 350°F and generously grease a 6‑cup muffin tin.
- In a medium bowl, whisk together the eggs, milk, and miso until smooth. Take a moment here—fully dissolving the miso ensures even seasoning throughout.
- Stir in the cheddar, scallions, and vegetables. Season lightly with salt and black pepper, keeping in mind that the miso and cheese already add salt.
- Divide the mixture evenly among the muffin cups.
- Bake for 18–20 minutes, until the egg bite centers are just set.
- Let cool slightly before removing. They’ll firm up as they rest.
Notes
- Store the egg muffins in an airtight container in the refrigerator for up to four days.
- Reheat in the microwave for 30–45 seconds, or warm gently in a low oven.
- They’re also perfectly good eaten at room temperature, which makes them easy to grab on the way out the door.
- Swap the cheddar for Gruyère or fontina for a softer, less sharp flavor.
- Add a pinch of red pepper flakes if you want heat.
- Use finely chopped broccoli stems or zucchini for extra texture without excess moisture.
Eggs provide protein, vegetables add fiber, and miso quietly carries the flavor. Nothing here is complicated or excessive, but each ingredient earns its place. These muffins are designed for human mornings. We always want something good, even when we eat it quickly.
If you’re going to prep breakfast ahead, it should be something you actually look forward to. This is mine.