Breakfast Egg Muffins
These Breakfast Egg Muffins are a customizable, nutritious, and convenient breakfast option, combining eggs, vegetables, and cheese for a delicious start to your day.
- Prep Time: 10 mins
- Cook Time: 18-22 mins
- Total Time: 30 mins
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
12 Large Eggs
1/4 cup Milk or Cream
1 cup Shredded Cheese
1/2 cup Bell Pepper (finely diced)
1 cup Spinach (chopped)
1/4 cup Onion (finely diced)
1/2 cup Cooked Meat (optional, crumbled/diced)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Cooking Spray or Liners
Instructions
- Preheat your oven to 350°F (175°C)
- Grease a 12-cup standard muffin tin or line it with silicone or paper liners
- In a large bowl, crack your 12 eggs. Add the milk or cream, salt, and black pepper. Whisk until fully combined
- Gently fold in your shredded cheese, diced bell pepper, chopped spinach, diced onion, and any cooked meat you're using
- Pour the egg mixture into each prepared muffin cup, filling each about three-quarters full
- Bake for 18-22 minutes, or until set and lightly golde
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack
Notes
For extra fluffiness, whisk the eggs vigorously until slightly foamy.
Avoid overfilling the muffin cups to prevent overflow.
Find it online: https://onthatplate.com/breakfast-egg-muffins/