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. Prepare the Mushroom Filling

In a skillet, heat butter and vegetable oil over medium heat.
Add the onion and sauté until it becomes soft and light golden brown.
Add the sliced mushrooms and cook together for about 7–8 minutes, until the mushrooms are golden and all the liquid has evaporated.
Season with salt and pepper to taste. Remove from heat and let cool slightly.

2. Prepare the Rest of the Filling

Cut the salami, Brie, and Dor Blue cheeses into small cubes.
Grate the Suluguni on a coarse grater and the Parmesan finely.
Finely chop the fresh herbs.

3. Make the Egg Mixture

In a medium bowl, whisk together the eggs, cream, and a pinch of salt.
No need to overbeat — just whisk until smooth and evenly blended.

4. Assemble the Muffins

Preheat the oven to 375°F (190°C).

Divide the mushroom mixture, cheeses, salami, and herbs evenly among 6–8 muffin molds.

💡 Tip: Silicone muffin molds don’t need to be greased.
If you’re using metal ones, lightly coat them with oil or cooking spray.

Pour the egg mixture evenly into each mold, filling them about ¾ full.

5. Bake

Bake in the preheated oven for 17–20 minutes, until the muffins are puffed up and lightly golden on top.
Let them cool slightly before removing from the molds.

6. Serve

Serve the egg muffins warm, garnished with extra herbs or microgreens.
They’re wonderfully light, airy, and full of flavor — perfect for breakfast, brunch, or a light snack on the go!