Description
Breakfast Egg Muffins are the perfect solution for busy mornings, combining fluffy eggs with colorful vegetables and rich cheese for a nutritious, on-the-go meal. With just a few simple ingredients and straightforward steps, these muffins can be customized to fit your taste preferences. Ideal for meal prep, you can whip up a batch in advance and enjoy them throughout the week, ensuring that breakfast is always quick and delicious!
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup bell peppers (chopped)
- 1 cup spinach (lightly sautéed)
- 1/2 cup grated cheese (cheddar or feta)
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together eggs and milk; season with salt and pepper.
- Fold in chopped bell peppers and sautéed spinach until evenly mixed.
- Stir in grated cheese.
- Fill muffin cups about two-thirds full with the egg mixture.
- Bake for 20-25 minutes or until set; allow to cool before serving.
Notes
Use fresh ingredients for optimal flavor.
Avoid overfilling muffin cups to prevent overflow while baking.
Experiment with different vegetables or add cooked meats like bacon or sausage for added variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 210mg