Breakfast Egg Muffins (Multiple Flavors)
Breakfast Egg Muffins are a delightful way to kickstart your day with a burst of flavor and nutrition. These easy-to-make, portable muffins are packed with protein, vegetables, and cheese, making them perfect for busy mornings or leisurely brunches. Customize them with your favorite ingredients for endless variations that will keep your breakfast routine exciting!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/2 cup whole milk (or almond/oat milk)
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1 cup grated cheese (cheddar, feta, or mozzarella)
- 1 cup cooked meat (diced ham or sausage)
- Salt and pepper to taste
Instructions
- 1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
- 2. In a bowl, whisk together the eggs, milk, salt, and pepper until frothy.
- 3. Chop the bell peppers, spinach, cheese, and cooked meat into small pieces.
- 4. Gently fold the prepared ingredients into the egg mixture until combined.
- 5. Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
- 6. Bake for 20-25 minutes until puffed and lightly golden; let cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (90g)
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Keywords: Feel free to customize with your favorite vegetables or proteins; options like zucchini or bacon work well too. Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.