Breakfast Egg Muffins
Breakfast Egg Muffins are quick, nutritious, and customizable protein-packed muffins made with eggs, veggies, cheese, and optional meats, perfect for meal prep and busy mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 8 large eggs
1/4 cup milk or cream
1/2 cup diced bell peppers
1/2 cup chopped spinach or kale
1/4 cup diced onions
1/2 cup shredded cheese (cheddar, mozzarella, or feta)
Salt and pepper to taste
Cooking spray
Instructions
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray.
- If using raw vegetables or meat, sauté lightly until tender or cooked through.
- Whisk eggs, milk, salt, and pepper in a large bowl.
- Distribute veggies, meat, and cheese evenly among muffin cups. Pour egg mixture over fillings, filling each about 3/4 full.
- Bake for 18-22 minutes until eggs are set and lightly golden.
- Cool slightly before removing from tin. Serve warm or store.
Notes
- Omit meat and add mushrooms, zucchini, or tomatoes for vegetarian option.
- Add diced jalapeños or hot sauce for spice.
- Use goat cheese, pepper jack, or Swiss for variety.
- Add fresh herbs like parsley, chives, or basil for flavor.
- Freeze individually for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 140mg
Find it online: https://thefamilycooking.com/breakfast-egg-muffins/
