• Crack the eggs into a large bowl and whisk the eggs very well.
• Add salt, garlic powder, onion powder and also black pepper powder (if using) and mix well to combine with the egg mixture evenly.
• Add the shredded cheese also to the egg mixture, and mix well to combine.

To bake egg and cheese muffins

• Preheat oven to 350 degree Fahrenheit.
• To bake the egg muffins, make sure to use non stick muffin pan or use a silicon muffin pan.
• I use a silicon muffin pan which is extremely easy to use, as the muffins won't stick to the pan and it's also easy to pull out the muffins once it's baked.
• Add the prepared egg mixture to the moulds in the muffin pan, fill only about half of the moulds with the egg cheese mixture.
• Because the egg muffins will rise as they bake, so you only need to fill about half of the moulds.
• Once ready, place the muffin pan in the preheated oven and bake for about 25 to 30 minutes or until the top is lightly golden brown in color and the inside is completely set and cooked.
• Enjoy the simple and delicious egg and cheese muffins for a quick grab and go breakfast or you can also enjoy these as a mid morning snack or evening snack or sides!