Breakfast Egg Muffins
Delightful and versatile egg muffins packed with cheese and vegetables, perfect for busy mornings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions)
- 1 cup shredded cheese (cheddar, mozzarella)
- Salt and pepper to taste
- Optional toppings (cooked bacon, sausage, herbs)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Whisk the eggs and milk together in a large bowl until well combined.
- Stir in the diced vegetables, cheese, salt, and pepper until fully mixed.
- Pour the mixture evenly into the muffin tin, filling each cup about two-thirds full.
- If desired, sprinkle your choice of optional toppings onto each muffin.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm, or store in the refrigerator for later enjoyment.
Notes
Use fresh, high-quality eggs for best flavor. Sauté heartier vegetables before adding for enhanced flavor.
Find it online: https://breakfastrecip.com/breakfast-egg-muffins-2/