Breakfast Egg Muffins
Breakfast Egg Muffins are a delicious and convenient way to start your day. These fluffy muffins combine eggs, colorful veggies, and gooey cheese baked in muffin tins, making them perfect for busy mornings or leisurely brunches. Packed with protein and customizable to suit your taste, they are an ideal meal prep option that can be enjoyed anytime!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers
- 1 cup fresh or frozen spinach (thawed and drained)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 1 cup diced ham or bacon (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with nonstick spray.
- Chop the bell peppers and spinach; rinse fresh spinach if used.
- In a bowl, whisk together the eggs, salt, and pepper until well combined.
- Stir in the bell peppers, spinach, cheese, and optional ham or bacon.
- Pour the mixture evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes until puffed and a toothpick comes out clean.
- Let cool slightly before removing from the tin.
Nutrition
- Serving Size: 1 muffin (100g)
- Calories: 140
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Customize with your favorite vegetables or proteins for added flavor. Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage. To reheat, microwave for 30-60 seconds.