Breakfast Egg Muffins
Delightful and creamy breakfast egg muffins filled with cheesy goodness and colorful vegetables, perfect for busy mornings and customizable to your taste.
Ingredients
Main Ingredients
- 12 large Eggs The base, providing protein and structure.
- 1/2 cup Milk Makes the muffins light and fluffy.
- 2 cups Diced Vegetables (Bell Peppers, Spinach, Onions) Adds color, nutrition, and texture.
- 1 cup Shredded Cheese (Cheddar, Mozzarella) Melts beautifully for a creamy richness.
- to taste Salt Essential for elevating all the flavors.
- to taste Pepper Essential for elevating all the flavors.
- 1 cup Optional Cooked Meat (Ham, Bacon, Sausage) For extra heartiness and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with cooking spray or brush with olive oil to prevent sticking.
- Chop your selected vegetables into small, even pieces.
- If you’re using meat, ensure it’s cooked and chopped into small bits.
- In a large bowl, crack the eggs and whisk them together with milk, salt, and pepper.
Cooking
- Add the diced vegetables and optional meat to the egg mixture, stirring until everything is well combined.
- Fill each muffin cup about three-quarters full with the egg mixture.
- Sprinkle a generous amount of shredded cheese on top of each muffin cup.
- Place the muffin tin in the oven and bake for 18-20 minutes, or until the tops are golden and a toothpick comes out clean.
Serving
- Once baked, remove the muffins from the oven and let them cool for a few minutes.
- Carefully pop them out of the muffin tin using a fork or your fingers.
- Serve warm, maybe with a sprinkle of herbs or hot sauce on top for a little zing.
Notes
For best results, choose fresh ingredients and avoid overmixing the eggs. You can also meal prep by making a batch over the weekend, storing leftovers in the fridge for up to five days.