Egg muffins · Breakfast recipes · The food is so different and delicious

Oven-baked egg muffins are a fantastic option for a hearty, versatile, and delicious breakfast. In this recipe, I suggest making egg muffins with three different types of fillings:

Four cheeses “(cheeses Suluguni, Brie, Dor Blue and Parmesan).
“Champignons with onions and herbs” (champignons, onions, Salami sausage, Suluguni cheese, herbs).
“Brie Cheese with Salami”

Ingredients:

Chicken eggs – 5
Cream 10% (or milk) – 70 ml (~¼ cup + 1 tsp)
Champignons – 100 g (~3.5 oz)
Onions – 1
Suluguni cheese (or firm mozzarella) – 50 g (~1.8 oz)
Brie cheese – 50 g (~1.8 oz)
Dor Blue cheese – 50 g (~1.8 oz)
Parmesan (or other aged cheese) – 20 g (~¾ oz)
Salami – 50 g (~1.8 oz)
Fresh herbs (dill, parsley, green onions, or others) – to taste
Microgreens cress – to taste
Butter – 20 g (~1.5 tbsp)
Vegetable oil – 1 tbsp.
Ground black pepper – to taste
Salt – to tasty

Cooking process

1. The first step is to prepare the filling for the egg muffins.

Wash the champignons thoroughly and slice them. Peel the onion and cut it into small cubes.

Heat a mixture of butter and vegetable oil in a pan and add the onion. Sauté until it turns light golden brown. Then add the mushrooms and cook together until golden brown. Season with salt and pepper to taste at the end.

2. Next, prepare the remaining filling ingredients. Cut the salami, Brie, and Dor Blue cheeses into small pieces. Grate the Suluguni cheese coarsely and the Parmesan finely. Finely chop the fresh herbs.

3. Mix the eggs with the cream and a pinch of salt. There’s no need to overbeat—just stir thoroughly with a whisk until you get a smooth, homogeneous mixture.

4. Divide the prepared filling evenly among the molds. This amount of ingredients should yield 6–8 muffins.

I used silicone molds, which don’t require greasing before baking. If you’re using metal molds, it’s best to lightly grease them with oil before adding the filling.

Pour the egg mixture into each mold. Bake in a preheated oven at 190 °C (375 °F) for 17–20 minutes.

Serve the egg muffins warm, garnished with finely chopped herbs or microgreens. They turn out light and airy, with a delicate texture. These individual baked omelets are perfect not only for breakfast but also as a light meal or snack.