Description
Fluffy, protein-packed Breakfast Egg Muffins filled with cheese, spinach, and bell peppers. Perfect for meal prep and busy mornings.
Ingredients
- Large Eggs: 8 large eggs – Provide the protein-packed, fluffy base for the muffins.
- Milk: 1/4 cup whole milk – Adds creaminess and helps create a soft texture.
- Shredded Cheddar Cheese: 3/4 cup – Brings melty richness and that golden finish.
- Red Bell Pepper: 1/2 cup finely chopped – Adds sweetness and vibrant color.
- Baby Spinach: 1 cup chopped – A nutrient boost with earthy depth.
- Red Onion: 1/4 cup finely chopped – Gives a touch of tang and aromatic sharpness.
- Salt: 1/2 teaspoon – Enhances overall flavor and balances sweetness from veggies.
- Black Pepper: 1/4 teaspoon – Adds a mild heat and complexity.
- Olive Oil: 1 tablespoon – Used for sautéing veggies and preventing dryness.
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with oil or nonstick spray.
- Combine Ingredients: In a large mixing bowl, whisk together the eggs and milk until well blended. Stir in the shredded cheese, salt, pepper, and pre-sautéed veggies.
- Prepare Your Cooking Vessel: Ensure your muffin tin is properly greased to avoid sticking. You can also use silicone liners for easier removal.
- Assemble the Dish: Pour the egg mixture evenly into each muffin cup, filling each about 3/4 full.
- Cook to Perfection: Bake for 20–25 minutes, or until the muffins are puffed up and set in the center.
- Finishing Touches: Let the muffins cool in the tin for about 5 minutes, then run a knife around the edges to gently release them.
- Serve and Enjoy: Enjoy warm or let them cool completely and store for a quick breakfast anytime.
Notes
- Use room temperature eggs for better mixing and even baking.
- Add a sprinkle of extra cheese on top for a golden, bubbly finish.
- Let cool completely before storing to avoid sogginess.
- Make a double batch and freeze for later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 140mg