Description
Quick and easy breakfast egg muffins loaded with vegetables, cheese, and optional breakfast meats for a convenient and protein-packed morning meal.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon or sausage, chopped (optional)
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with muffin liners.
- In a bowl, whisk together eggs and milk. Season with salt and pepper.
- Stir in diced bell peppers, onions, cheese, and cooked bacon or sausage if using.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes until egg muffins are set and lightly golden on top.
- Let cool slightly before removing from the tin. Serve warm.
Notes
These muffins can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage. Customize with your favorite vegetables or cheese.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: breakfast egg muffins, easy breakfast, protein muffins, make ahead breakfast