Breakfast Egg Muffins
Breakfast Egg Muffins are a delicious and nutritious way to start your day. These mini muffins combine fluffy eggs, vibrant veggies, and melted cheese into a satisfying grab-and-go breakfast. With their savory flavor and customizable ingredients, they’re perfect for busy mornings or leisurely weekends. Enjoy them warm or store them for later—either way, they promise to elevate your breakfast routine!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup bell peppers, diced
- 1 cup fresh spinach, chopped
- 1 cup sharp cheddar cheese, grated
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- Spray a muffin tin with non-stick cooking spray.
- In a bowl, whisk the eggs until frothy; add salt and pepper.
- Stir in diced bell peppers, chopped spinach, and grated cheddar cheese.
- Pour the mixture into the muffin cups until about ¾ full.
- Bake for 20-25 minutes until golden brown and set in the center.
- Allow muffins to cool for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 210mg
Keywords: Customize with your favorite veggies or proteins like feta cheese or cooked bacon for variety. Store leftovers in an airtight container in the fridge for up to four days; reheat in the microwave for a quick meal.