Breakfast Egg Muffins
Breakfast Egg Muffins are a delightful blend of fluffy eggs, vibrant vegetables, and savory cheese, baked in cute muffin cups. Perfect for busy mornings, these nutritious bites are easy to make and can be customized to suit your taste. Whip up a batch ahead of time for a quick breakfast option that’s both satisfying and delicious!
- 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 diced bell peppers (any color)
- 1 cup chopped fresh spinach
- 1 cup grated cheddar cheese
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin with nonstick spray or line with muffin liners.
- In a large bowl, whisk together the eggs, salt, and pepper until frothy.
- Fold in the diced bell peppers, chopped spinach, and grated cheddar cheese until evenly mixed.
- Pour the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until golden brown and set in the center. Let cool slightly before removing from the pan.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 195mg
Keywords: Feel free to substitute vegetables based on your preferences; try adding cooked bacon or feta cheese for extra flavor. Store leftovers in an airtight container in the fridge for up to four days or freeze individually wrapped muffins for later use.