Description
Breakfast Egg Muffins are a quick, protein-packed breakfast option made with eggs, vegetables, and cheese baked in a muffin tin.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup chopped spinach
- 1/4 cup diced onion
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray or oil.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Add shredded cheese, bell pepper, spinach, onion, salt, and pepper. Mix until evenly distributed.
- Pour the egg mixture evenly into the prepared muffin tin cups.
- Bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin. Serve warm or store for later.
Notes
- You can customize with your favorite vegetables or proteins like ham or bacon.
- Store leftovers in the fridge for up to 4 days or freeze for up to a month.
- Reheat in the microwave for 30-60 seconds before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 170mg