Breakfast Egg Muffins

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Start your day on a delicious note with these easy-to-make breakfast egg muffins! Packed with flavor and loaded with nutrients, this delightful recipe is perfect for busy mornings or lazy Sundays.

Whether you’re meal prepping for the week or just need a quick breakfast to grab and go, these muffins have got you covered.

They are fluffy, colorful, and customizable to match your taste.

Let’s dive right in!

Why This Recipe Is a Must-Try

Breakfast egg muffins are not only simple to prepare but also versatile and satisfying.

With just a few basic ingredients, you can create a nutritious breakfast that can be enjoyed any day of the week.

They’re great for those who want to eat healthy without sacrificing flavor.

Plus, you can make a big batch and store them for later, ensuring you always have a delicious, homemade breakfast on hand.

And the best part? They can be easily tailored to fit your dietary preferences or whatever veggies you have on hand.

Ingredients

To whip up these tasty breakfast egg muffins, gather the following ingredients:

• 10 large eggs
• ½ cup (120 ml) milk
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 1 small red bell pepper, diced
• 1 cup fresh spinach, lightly packed and chopped
• ½ cup cherry tomatoes, quartered
• ½ cup cheese (cheddar or feta works beautifully)

How To Make Breakfast Egg Muffins

Step 1: Preheat Your Oven

Before you start mixing your ingredients, preheat your oven to 350°F (175°C).

This will ensure your muffins bake evenly and come out perfectly fluffy.

Step 2: Prepare Your Muffin Tin

Grab a muffin tin and spray it lightly with non-stick cooking spray or line it with muffin liners.

This step is crucial to avoid sticking and will make cleanup a breeze!

Step 3: Whisk Together Eggs and Milk

In a large mixing bowl, crack the 10 large eggs and add the ½ cup of milk.

Whisk them together until well combined and frothy.

This will give your muffins a lovely light texture.

Step 4: Add Seasoning

Now, add the ½ teaspoon of kosher salt, ¼ teaspoon each of garlic powder, onion powder, and ground black pepper to the egg mixture.

Whisk again until everything is well combined, and set this mixture aside.

Step 5: Chop Your Veggies

Take your diced red bell pepper, chopped spinach, and quartered cherry tomatoes and add them into the egg mix.

Stir gently to distribute the veggies evenly throughout the mixture.

Step 6: Add Cheese

Sprinkle in the ½ cup of cheese of your choice (cheddar or feta) and fold it gently into the mixture.

This will add a creamy, savory element to each bite.

Step 7: Pour Mixture into Muffin Tin

Carefully pour the egg and veggie mixture into the prepared muffin tin.

Fill each cup about ¾ full, leaving some room for the muffins to rise while baking.

Step 8: Bake

Place the muffin tin in your preheated oven and bake for about 20-25 minutes.

You’ll know they’re done when they’re puffed up and a toothpick inserted into the center comes out clean.

Step 9: Cool and Serve

Once baked, remove the muffin tin from the oven and let it cool for a few minutes.

Then, gently run a knife around the edges to loosen the muffins and let them cool a bit before transferring them to a wire rack.

Expert Tips

• Feel free to experiment with different vegetables. Zucchini, mushrooms, or broccoli can be great additions.
• If you’re looking for extra protein, consider adding cooked sausage or diced turkey.
• Make sure to not overfill the muffin tins to allow them to puff up nicely!
• Use silicone muffin cups for easy removal and clean-up.

Variations and Customizations

• For a spicy kick, add some diced jalapeños or a pinch of red pepper flakes.
• Switch up the cheese! Try goat cheese for a tangy flavor or mozzarella for a milder taste.
• Add fresh herbs like parsley or cilantro for an extra burst of flavor.
• If you prefer a vegan version, substitute eggs with a chickpea flour mixture and use plant-based milk and cheese.

How to Store Leftovers

These breakfast egg muffins can be easily stored for later enjoyment! Once completely cooled, place them in an airtight container and store in the refrigerator for up to 5 days.

You can also freeze them for longer storage.

To freeze, wrap individual muffins in plastic wrap and then place them in a freezer-safe bag.

They’ll keep well for up to 2 months.

When you’re ready to eat, simply reheat them in the microwave or oven until warmed through.

FAQ

Can I make these breakfast egg muffins in advance?

Absolutely! These egg muffins are perfect for meal prep.

You can make them ahead of time, store them in the refrigerator, and simply reheat them in the morning for a quick breakfast.

Can I substitute the dairy in this recipe?

Yes, you can substitute the milk with any dairy-free alternative, such as almond milk, soy milk, or oat milk, depending on your dietary preferences.

How can I make these muffins more filling?

For a heartier muffin, consider adding cooked grains like quinoa or brown rice, or try incorporating beans or lentils for extra protein and fiber.

What’s the best way to reheat leftover muffins?

The best way to reheat these muffins is in the microwave for about 30 seconds to 1 minute or in the oven at 350°F (175°C) for about 10-15 minutes until heated through.

Conclusion

Breakfast egg muffins are a delightful and nutritious way to start your day.

With their easy preparation and endless customization options, they’re perfect for anyone looking to enjoy a healthy breakfast without spending too much time in the kitchen.

So gather your ingredients, unleash your creativity, and enjoy the taste and aroma of freshly baked breakfast muffins.

Your mornings will never be the same! Happy cooking!

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