Description
Breakfast Egg Muffins are the ultimate solution for busy mornings, offering a delicious and nutritious meal that can be customized to suit your taste. These savory muffins are packed with protein and vibrant vegetables, making them a satisfying option for breakfast or any time of day. Perfect for meal prep, you can whip up a batch in advance and enjoy them warm or cold throughout the week. Pair them with avocado slices or a yogurt parfait for a wholesome start to your day. With simple ingredients and easy instructions, Breakfast Egg Muffins will quickly become a staple in your kitchen.
Ingredients
- 6 large eggs
- 1/2 cup whole milk (or plant-based milk)
- 1 cup bell peppers, diced
- 1 cup fresh spinach, chopped
- 1/2 cup grated cheese (cheddar or feta)
Instructions
- Preheat the oven to 350?F (175?C) and prepare a muffin tin with non-stick spray or silicone liners.
- In a bowl, whisk together the eggs and milk until smooth.
- Stir in diced bell peppers, chopped spinach, and grated cheese until evenly mixed.
- Pour the egg mixture into muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until tops are golden brown and set. Cool slightly before serving.
Notes
Customize fillings by adding cooked bacon or saut?ed onions for extra flavor.
To make ahead, prepare the egg mixture the night before and bake in the morning.
These muffins freeze well; store in an airtight container for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 186mg