Makes: 6 large muffins
Bake: 190°C / 375°F
Time: ~30 minutes
Ingredients
Egg mixture
- 6 large eggs
- ½ cup (120 ml) heavy cream or whole milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup shredded mozzarella
- ½ cup shredded sharp cheddar
- 2 tbsp grated Parmesan
- 2 tbsp chopped chives or green onion
For the crispy cheesy tops
- ¾ cup shredded mozzarella
- ¼ cup Parmesan
- 2–3 tbsp everything bagel seasoning
- 1 tbsp sesame seeds, optional
- 1 tbsp melted butter
Method
- Heat oven to 190°C / 375°F. Generously butter a 6-cup jumbo muffin pan. For the really browned edges in the photo, butter the sides especially well.
- Make the custard. Whisk eggs, cream, salt, pepper, garlic powder and onion powder until completely combined.
- Stir in the mozzarella, cheddar, Parmesan and chives.
- Fill the pan generously. Divide the mixture between 6 jumbo muffin cups, filling each about ¾–⅘ full.
- Mix the topping mozzarella and Parmesan. Sprinkle a generous layer over each muffin.
- Brush the exposed cheese lightly with melted butter, then cover generously with everything seasoning. This is what helps create that deeply golden, crunchy surface.
- Bake 22–28 minutes, until puffed and the centers are just set. For an especially browned top, switch to broil/grill for 1–2 minutes at the end. Watch them closely.
- Let them rest 5–10 minutes before removing. They will deflate slightly — that’s normal.
🔥 The secret to the photo-like result
The important part isn’t just the eggs. Use plenty of cheese on top and let some cheese touch the buttered sides of the muffin cups. It fries against the pan and creates that thick, caramelized, crispy ring.
For an even richer version, add 2–3 tablespoons cream cheese to the egg mixture and use low-moisture mozzarella rather than fresh mozzarella.
