Breakfast Egg Muffins
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.
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Eggs
- 10 large eggs
Dairy
- 0.5 cup milk (120 ml)
Seasonings
- 0.5 teaspoon kosher salt
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon ground black pepper
Vegetables
- 1 small red bell pepper diced
- 1 cup fresh spinach lightly packed and chopped
- 0.5 cup cherry tomatoes quartered
Cheese
- 0.5 cup cheese (cheddar or feta works beautifully)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Prepare your muffin tin by spraying it lightly with non-stick cooking spray or lining it with muffin liners.
- Step 3: 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.
- Step 4: 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.
- Step 5: Add the diced red bell pepper, chopped spinach, and quartered cherry tomatoes into the egg mix. Stir gently to distribute the veggies evenly.
- Step 6: Sprinkle in the ½ cup of cheese and fold it gently into the mixture.
- Step 7: Carefully pour the egg and veggie mixture into the prepared muffin tin, filling each cup about ¾ full.
- Step 8: Bake for about 20-25 minutes, until puffed up and a toothpick inserted into the center comes out clean.
- Step 9: Once baked, let the muffins cool for a few minutes, then run a knife around the edges to loosen them before transferring to a wire rack.
Notes
Feel free to experiment with different vegetables and cheeses. These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.