Description
These savory breakfast egg muffins are packed with protein and vegetables, making them a perfect grab-and-go meal for busy mornings. With eggs, cheese, and optional bacon or sausage, they’re customizable to suit your taste preferences. Perfect for meal prep and storage!
Ingredients
Scale
- 8 large eggs
- ¼ cup milk or cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup diced bell peppers
- ½ cup chopped spinach
- ½ cup shredded cheddar cheese
- ¼ cup diced onions
- ½ cup cooked and crumbled bacon or sausage (optional)
- Cooking spray or oil for greasing
Instructions
- Preheat the 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 until fully combined.
- 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 ¾ 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, such as mushrooms, zucchini, feta cheese, or sun-dried tomatoes.
- For a dairy-free version, omit the cheese and use a plant-based milk alternative.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American