Easy and Delicious Breakfast Egg Muffins Recipe
If you're looking for a quick, protein-packed breakfast that's perfect for busy mornings, look no further than breakfast egg muffins. These mini frittata-style muffins are loaded with eggs, fresh vegetables, cheese, and optional meats, making them a healthy and satisfying choice. Ideal for meal prep, these breakfast egg muffins are versatile, easy to make, and a hit with the whole family.
Ingredients
- 8 large eggs
- 1/3 cup milk (whole, almond, or any preferred milk)
- Salt and pepper (to taste)
- 1/2 cup bell peppers (diced)
- 1/2 cup spinach (chopped)
- 3/4 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup cooked bacon, sausage, or ham (optional)
- Cooking spray or oil (for greasing the muffin tin)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or oil.
- Prepare the Fillings: Dice the bell peppers, chop the spinach, and cook and crumble your preferred meat (if using). Shred your chosen cheese.
- Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Assemble the Muffins: Evenly divide the vegetables, cheese, and optional meats among the muffin cups. Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store for later.
Notes
- These muffins can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in the microwave or oven before serving.
- Customize with your favorite mix-ins like mushrooms, zucchini, feta cheese, or sun-dried tomatoes.
- For a dairy-free version, omit the cheese and use a plant-based milk alternative.