Description
These easy egg muffins are packed with bold flavors, perfect for busy mornings. They are customizable, protein-rich, and make a satisfying breakfast or snack.
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk or cream
- 1 tsp salt
- 1 tsp pepper
- 1 cup bell peppers, chopped
- 1 cup spinach or kale, roughly torn
- 1 cup onions, chopped
- 1 cup shredded cheddar or mozzarella
- 1 cup cooked bacon or sausage, chopped
- 1/4 cup fresh herbs (parsley, chives), chopped
Instructions
- Preheat your oven to 350°F.
- Chop bell peppers, onions, and roughly tear spinach into bite-sized pieces. Sauté in a drizzle of oil until softened and fragrant, about 3–4 minutes.
- Whisk eggs and milk or cream in a bowl until pale yellow and slightly frothy. Season gently with salt and pepper.
- Divide the sautéed veggies and shredded cheese evenly among twelve well-greased muffin cups.
- Pour the whisked egg mixture over the fillings, stopping just below the rim.
- Bake in the preheated oven for 18–20 minutes, until tops are golden and a toothpick in the center comes out clean.
- Let them rest 5 minutes. Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
- Enjoy warm, or store in an airtight container for up to 4 days.
Notes
- Optional: Sprinkle extra herbs on top before baking for fresh aroma.
- For a spicy kick, add diced jalapeños or a sprinkle of cayenne pepper.
- Use almond, soy, or oat milk for a dairy-free option.
- Experiment with different cheeses like blue cheese or feta.
- Can be made ahead and stored for up to 4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 120 mg