Breakfast Egg Muffins
Breakfast Egg Muffins are the ultimate morning meal, offering a delightful combination of fluffy eggs, vibrant veggies, and gooey cheese. These bite-sized wonders are not only packed with protein but are also customizable to suit your taste preferences. Perfect for busy mornings or leisurely brunches, they can be made ahead and stored for quick meals throughout the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup diced bell peppers (mixed colors)
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (cheddar or feta)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray.
- In a large bowl, whisk the eggs until fluffy.
- Fold in the diced bell peppers, chopped spinach, and shredded cheese.
- Season with salt and pepper, adjusting to taste.
- Pour the mixture evenly into each muffin cup, filling them about two-thirds full.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg
Keywords: - Use silicone muffin pans for easy removal. - Feel free to substitute vegetables based on what you have on hand, such as zucchini or mushrooms. - Store leftovers in an airtight container in the fridge for up to five days or freeze them for up to three months.