Description
These Breakfast Egg Muffins are a delicious and nutritious way to start your day. Packed with eggs, cheese, veggies, and your choice of protein, these easy-to-make muffins are perfect for meal prep or a quick on-the-go breakfast.
Ingredients
Scale
Egg Muffins:
- 8 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup cooked bacon or sausage crumbles (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat the oven to 375°F and grease a 12-cup muffin tin with nonstick spray.
- Prepare Egg Mixture: Whisk together eggs, milk, garlic powder, salt, and pepper. Stir in cheese, bell peppers, spinach, and bacon or sausage.
- Fill Muffin Cups: Pour the egg mixture into muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes until set and puffed up.
- Cool and Serve: Let cool for 5 minutes, then remove from the pan. Serve warm or store for later.
Notes
- Customize with your favorite veggies, cheeses, or proteins.
- These muffins freeze well and can be reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg muffin
- Calories: 90
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 125 mg
