Breakfast Egg Muffins
Nutritious and customizable baked egg muffins that are perfect for busy mornings, family brunches, or a delightful start to your day.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup diced bell peppers your choice of colors
- 1 cup fresh spinach, chopped
- ½ cup shredded cheese cheddar or your favorite variety
- to taste salt
- to taste pepper
Optional Add-Ins
- 1 cup diced onions optional
- 1 tablespoon herbs optional
- 1 cup lunch meat alternatives optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your muffin tin with cooking spray or liners.
- Crack the eggs into a large mixing bowl and whisk them until well combined.
- Add in the veggies: stir in the diced bell peppers, spinach, and cheese. Don’t forget to season with salt and pepper!
- Pour the mixture evenly into the prepared muffin tins, filling each cup about three-quarters full.
Baking
- Bake in the oven for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool for a few minutes before carefully removing them from the muffin tin.
Serving
- Enjoy your freshly baked muffins warm or allow them to cool and store for later!
Notes
These muffins are versatile and can be paired with fruit smoothies, salads, avocado toast, or enjoyed on their own. Customize with various vegetables and herbs to suit your taste preferences. Store in an airtight container in the fridge for up to five days or freeze for longer storage.