Breakfast Egg Muffins
Breakfast Egg Muffins are a quick and healthy way to enjoy a protein-packed breakfast on the go. Filled with eggs, veggies, cheese, and optional meats, these customizable muffins are perfect for meal prep or feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 large eggs
- 1/4 cup (60 ml) milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (75 g) diced bell peppers
- 1/2 cup (75 g) chopped spinach
- 1/2 cup (50 g) shredded cheddar cheese (or your favorite cheese)
- 1/4 cup (30 g) diced onions
- 1/2 cup (75 g) cooked and crumbled bacon or sausage (optional)
- Cooking spray or oil (for greasing the muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
- Mix the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Add Fillings: Stir in the diced bell peppers, spinach, cheese, onions, and optional bacon or sausage.
- Fill Muffin Cups: Divide the egg mixture evenly among the muffin tin cups, filling each about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the muffins are set and the tops are slightly golden.
- Cool and Serve: Let the muffins cool for 5 minutes before carefully removing them from the tin. Serve warm or store for later.
Notes
- These muffins can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in the microwave or oven before serving.
- Customize with your favorite mix-ins like mushrooms, zucchini, feta cheese, or sun-dried tomatoes.
- For a dairy-free version, omit the cheese and use a plant-based milk alternative.
Find it online: https://ukfinda.com/breakfast-egg-muffins/