No Frying Pan Required: These Fluffy Egg Muffins Are the Ultimate Effortless Upgrade to Your Morning Routine

When it comes to choosing something for breakfast, we usually think healthy versions will take a lot of time for cooking, so we’d rather grab something quick and, well, not so good for the body.

However, this recipe for the most delicious egg and milk muffins can radically change your breakfast routine and make it better and tastier — especially since these portioned omelets can be prepared within minutes.

Ingredients: 2 chicken eggs, 60 ml of milk of any fat content, 1.5 tablespoons of wheat flour, 2 pinches of salt, 1 pinch of ground black pepper, 1 tablespoon of vegetable oil.

Preheat the oven to 180°C.

Pour the milk into a deep bowl, add the salt and ground black pepper.

Add the flour and mix thoroughly until smooth, making sure there are no lumps.

Crack in the eggs and whisk the mixture until smooth. There’s no need to whisk for too long — just enough to combine the whites and yolks.

Grease the silicone muffin cups with vegetable oil on all sides.

Divide the egg mixture among the cups, filling them about halfway.

Place the cups in the preheated oven and bake for 8–10 minutes until done and lightly golden.

Remove the omelets from the oven, let them cool slightly, and carefully remove them from the cups.

Serve warm. Top with fresh vegetables, salad, avocado, cold cuts, or cheese, if you like.