Description
Breakfast Egg Muffins are the perfect solution for busy mornings, combining fluffy eggs with colorful vegetables and savory meats into delicious mini omelets. These versatile muffins can be customized to your taste, making them ideal for meal prep or brunch gatherings. Whip them up in just 30 minutes and enjoy a nutritious breakfast option that’s delightful warm or cold.
Ingredients
Scale
- 6 large eggs
- 1/2 cup whole milk (or almond/oat milk)
- 1 cup shredded cheese (cheddar, mozzarella, or feta)
- 1 cup chopped vegetables (bell peppers, spinach, tomatoes)
- 1 cup diced cooked meat (ham, bacon bits, or sausage)
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin with nonstick spray.
- In a large bowl, whisk together the eggs until frothy. Add milk and whisk to combine.
- Stir in cheese and your choice of vegetables and cooked meat.
- Pour the mixture into muffin cups until three-quarters full.
- Bake for 20-25 minutes until muffins are puffed and golden brown.
- Let cool slightly before removing from the tin and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 230mg