Ingredients:

  • 10 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1.5 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, finely minced

Instructions:

  1. Preheat the oven to 350°F (175°C) and ensure your rack is in the center. Note: This ensures the heat hits the top and bottom of the cups evenly.
  2. Whisk the 10 eggs, 1/4 cup milk, salt, pepper, and garlic powder in a large bowl. Whisk until the mixture is pale and no streaks of egg white remain.
  3. Froth the mixture with an immersion blender for 30 seconds if you have one. Note: This creates those tiny air pockets that make the muffins rise like a souffle.
  4. Grease every nook and cranny of your 12 cup muffin tin with butter or non stick spray. Don't skip the top rim of the cups.
  5. Distribute half of the 1.5 cups of cheddar cheese into the bottom of each well. Note: This creates a cheese floor that browns beautifully and prevents sticking.
  6. Pour the egg mixture over the cheese, filling each cup about 3/4 of the way. Leave space for the eggs to expand as they bake.
  7. Top with the remaining cheese and the 2 tbsp of minced chives. Note: Adding chives on top keeps them bright green and prevents them from sinking.
  8. Bake for 20 minutes at 350°F. Watch for the eggs to puff up and the cheese to turn a deep golden brown.
  9. Rest the pan on a wire rack for 2 minutes exactly. Note: The eggs will deflate slightly, which is normal and makes them easier to remove.
  10. Release each cup by running a thin knife or silicone spatula around the edges. They should pop out with a gentle tug.