*You may start with 8 eggs, and then if you don’t have enough to fill the cups two-thirds of the way, whisk an additional egg or two as needed. You could add two teaspoons of milk to each additional egg, but it’s also okay to skip it at this point. Precise number of eggs depends on use of mix-ins and variance in egg size.
**Whole and 2% milk make the egg muffins fluffier and creamier, but I’ve made them with nonfat milk, and that works in a pinch.
***Vegetables like mushrooms, onions, and zucchini may be used but are best cooked first. Tomatoes and broccoli may be used uncooked. Just make sure to chop the broccoli finely so it fully cooks, and omit the juices and seeds that are released from the tomatoes when chopped.
Optional additions: You could add any of the following to the whisked eggs: 1 teaspoon of your favorite hot sauce, ½ teaspoon garlic or onion powder, ½ teaspoon dried mustard, ½ teaspoon dried Italian herbs or 2 tablespoons of minced fresh herbs like chives, basil, and parsley.
Storage: The cooled muffins may be stored in an airtight container in the refrigerator for up to 4 days. They may also be frozen for up to one month.
Reheating: Gently reheat refrigerated muffins (or frozen and thawed muffins) in the microwave until warmed through to the center, about 30 seconds. If reheating from frozen, the muffins will take about 1 minute, depending upon your microwave. For best texture, take care not to overheat.