Breakfast Egg Muffins
Breakfast Egg Muffins are a versatile and convenient way to start your day right. These portable, protein-packed bites combine the goodness of eggs with a variety of your favorite ingredients, making them a popular choice for busy mornings.
Servings: 12 servings
Calories: 150kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Eggs
- 8 large eggs Fresh, high-quality eggs serve as the base.
Vegetables
- 1 cup diced bell peppers Mix of red, yellow, and green for color.
- 1 cup chopped spinach Adds vibrant color and subtle earthiness.
- 1 cup shredded cheese Use your favorite cheese for creaminess.
- 1/2 cup diced onion Contributes savory flavor.
- 1/2 cup diced tomatoes Adds juiciness and freshness.
Seasonings
- 1 teaspoon garlic powder Enhances overall flavor.
- 1/2 teaspoon salt Adjust according to taste.
- 1/4 teaspoon black pepper Adds mild heat and depth.
Optional Ingredients
- fresh herbs (basil or parsley) Chopped herbs can elevate the taste.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a standard muffin tin with cooking spray or line it with muffin liners.
- In a large mixing bowl, crack the eggs and whisk until well combined.
- Add the diced bell peppers, chopped spinach, shredded cheese, diced onion, diced tomatoes, garlic powder, salt, and black pepper to the beaten eggs. Stir well.
- Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
- If desired, sprinkle additional cheese or herbs on top of each muffin.
- Bake for 20 to 25 minutes, or until set and lightly golden.
- Let cool for a few minutes, then run a knife around the edges to loosen and lift out of the tin.
- Allow to cool on a wire rack and store in an airtight container.
Notes
Feel free to modify the quantities and ingredients to suit your taste preferences.