BREAKFAST EGG MUFFINS
These breakfast egg muffins are fluffy, packed with veggies, cheese, and your choice of meat. Perfect for a quick, healthy breakfast or meal prep, they are easy to make and great for busy mornings.
Ingredients
- 8 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- ½ cup diced bell peppers
- ¼ cup diced onions
- ½ cup cooked and crumbled bacon or sausage
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or oil.
Mix Ingredients:
- In a large bowl, whisk eggs and milk until smooth. Stir in cheese, bell peppers, onions, cooked meat, salt, and pepper.
Fill Muffin Tin:
- Pour the egg mixture evenly into the prepared muffin cups, filling about ¾ full.
Bake:
- Bake for 18–20 minutes or until eggs are set and lightly golden on top.
Cool & Serve:
- Let muffins cool for 5 minutes before removing from the tin. Serve warm.
Notes
Make Ahead:
Prepare muffins in advance and store in the fridge for up to 5 days or freeze for up to 3 months. Customizing the Flavor:
Add spinach, mushrooms, or swap cheddar for feta or mozzarella. Serving Suggestions:
Enjoy with toast, fresh fruit, or a side salad. Allergy-Friendly Options:
Use dairy-free cheese or omit cheese for a dairy-free version. Storage Tips:
Keep in an airtight container in the refrigerator and reheat in the microwave before serving.
Prepare muffins in advance and store in the fridge for up to 5 days or freeze for up to 3 months. Customizing the Flavor:
Add spinach, mushrooms, or swap cheddar for feta or mozzarella. Serving Suggestions:
Enjoy with toast, fresh fruit, or a side salad. Allergy-Friendly Options:
Use dairy-free cheese or omit cheese for a dairy-free version. Storage Tips:
Keep in an airtight container in the refrigerator and reheat in the microwave before serving.