Breakfast Egg Muffins
Breakfast Egg Muffins are a delicious and versatile way to start your day, combining eggs with various vegetables, meats, and cheeses in a convenient muffin shape.
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Eggs
- 10 large Eggs The star ingredient providing protein and texture.
- 1/2 cup Milk Adds moisture and creaminess.
- 1 teaspoon Salt Enhances overall flavor.
- 1/2 teaspoon Black pepper Adds a subtle kick.
- 1 cup Cheddar cheese, shredded Offers richness and melts beautifully.
- 1 cup Spinach, chopped Adds color and nutrition.
- 1/2 cup Bell pepper, diced Choose your favorite color for sweetness.
- 1/4 cup Onion, finely chopped Adds depth and flavor.
- 1/2 cup Cherry tomatoes, halved Juicy sweetness balances savory elements.
- 1 cup Cooked chicken or turkey sausage, diced Adds heartiness and protein.
- 1 tablespoon Fresh herbs, chopped Consider parsley, basil, or chives.
- Olive oil or cooking spray To grease the muffin tin.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with olive oil or cooking spray.
- In a large mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk until fully combined and frothy.
- Fold in the cheddar cheese, spinach, bell pepper, onion, cherry tomatoes, and sausage into the egg mixture.
- Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18 to 20 minutes until puffed and lightly golden. A toothpick should come out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store in an airtight container in the refrigerator.
Notes
These muffins can be customized with different ingredients based on your preferences.
