Easy Breakfast Egg Muffins
These Easy Breakfast Egg Muffins are quick, customizable, and perfect for meal prep, allowing you to enjoy a delicious breakfast on the go.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 6 Large Eggs
- 1/4 cup Milk (or dairy-free alternative)
- 1/2 cup Diced Bell Peppers
- 1/2 cup Diced Onions
- 1/2 cup Shredded Cheddar Cheese (or vegan cheese)
- 1/4 cup Chopped Spinach
- 1/4 cup Cooked Turkey Sausage (optional)
- Salt and Pepper to Taste
- Cooking Spray or Olive Oil for Greasing
Instructions
- Preheat your oven to 375°F (190°C) while you prepare the muffin tin.
- Grease a 12-cup muffin tin using cooking spray or a light brush of olive oil.
- Whisk together the eggs and milk in a large bowl until fully combined.
- Season the egg mixture with salt and pepper, then stir in diced bell peppers, onions, spinach, and turkey sausage (if using).
- Fill each muffin cup about 3/4 full with the egg mixture.
- Top each muffin with a sprinkle of shredded cheese.
- Bake in the preheated oven for 18-20 minutes, or until set and golden on top.
- Cool for a few minutes before removing muffins from the tin.
- Serve warm and enjoy!
Notes
These muffins can be customized with various vegetables and proteins according to your preference.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg