Breakfast Egg Muffins
A delightful combination of fluffy eggs, vibrant veggies, and cheesy goodness, perfect for busy mornings or lazy brunches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup diced vegetables (bell peppers, spinach, onions, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, etc.)
- Salt and pepper to taste
- Optional: cooked meat (bacon, sausage, ham), diced
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the eggs vigorously in a mixing bowl and season with salt and pepper.
- Add the diced vegetables, cheese, and any meat if using, and mix until combined.
- Prepare a muffin tin by greasing it or using muffin liners.
- Fill the muffin cups about 3/4 full with the egg mixture.
- Bake in the oven for 20-25 minutes until set and slightly golden.
- Cool for a few minutes before removing from the muffin tin.
- Serve warm or store in the refrigerator for later.
Notes
Store leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Find it online: https://delishrecipezbylucy.com/breakfast-egg-muffins/