Easy Breakfast Egg Muffins
Easy Breakfast Egg Muffins are the perfect solution for busy mornings! These flavorful, protein-packed muffins are a delightful combination of eggs, fresh veggies, and cheese, making them not only delicious but also customizable to suit your taste. Whether enjoyed warm or stored for quick breakfasts later, these muffins are sure to brighten your day with their fluffy texture and vibrant colors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes about 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers
- 1/2 cup diced spinach
- 1/4 cup diced onions
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked bacon or sausage crumbles (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with nonstick spray.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the diced vegetables and shredded cheese (add cooked meat if using).
- Pour the mixture into the muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until puffed and golden brown; a toothpick should come out clean.
- Allow muffins to cool slightly before transferring them to a wire rack.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 210mg
Keywords: For added flavor, experiment with different vegetables or spices like garlic powder or paprika. Use silicone muffin cups for easy removal and cleanup. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.