Description
These Breakfast Egg Muffins are a convenient and nutritious way to start your day. Packed with eggs, veggies, cheese, and protein, they are easy to prepare and perfect for meal prepping. Baked to golden perfection, they make for a delicious, grab-and-go breakfast option that’s both satisfying and wholesome.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk (dairy or plant-based)
- Salt and pepper to taste
Fillings
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced chicken sausage or turkey slices
Other
- Nonstick cooking spray
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Whisk eggs: In a mixing bowl, whisk together the 6 large eggs, 1/4 cup of milk, salt, and pepper until the mixture is smooth and fully combined.
- Divide veggies and protein: Evenly distribute the diced bell peppers, chopped spinach, and diced chicken sausage or turkey slices among the muffin cups to ensure every muffin is well-filled.
- Pour egg mixture: Carefully pour the egg mixture over the fillings in each muffin cup, filling them about 3/4 full to allow room for rising.
- Top with cheese: Sprinkle shredded cheddar cheese evenly over the top of each filled muffin cup for a cheesy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and have a slightly golden color on top.
- Cool & Serve: Remove the muffins from the oven and allow them to cool for a few minutes before gently removing them from the tin. Serve warm or store for later enjoyment.
Notes
- Feel free to customize the fillings by adding your favorite vegetables or proteins.
- Use dairy-free cheese and milk alternatives to make this recipe vegan-friendly.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Reheat in the microwave for about 30 seconds before serving.
