Breakfast Egg Muffins Recipe
Introduction
These Breakfast Egg Muffins are a quick, nutritious start to your day. Packed with vegetables and cheese, they’re perfect for a grab-and-go breakfast or a healthy snack.
Ingredients
- 6 large eggs
- 1 cup diced bell peppers (red or yellow)
- 1 cup fresh or frozen spinach
- 1 cup shredded cheddar cheese (or feta)
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Spray a muffin tin with nonstick cooking spray.
- Step 3: In a large bowl, whisk together the eggs until frothy; season with salt and pepper.
- Step 4: Fold in the diced bell peppers, spinach, and cheese until evenly mixed.
- Step 5: Pour the egg mixture into each muffin cup, filling about three-quarters full.
- Step 6: Bake for 20-25 minutes until puffed and golden.
- Step 7: Allow to cool slightly before serving warm.
Tips & Variations
- Try adding cooked bacon or sausage for extra protein and flavor.
- Swap cheddar or feta for mozzarella or goat cheese for a different taste.
- Use any fresh or frozen vegetables you like, such as mushrooms or zucchini.
- Make a larger batch and freeze leftovers for easy breakfasts throughout the week.
Storage
Store leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for about 30 seconds or until heated through. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins dairy-free?
Yes, simply omit the cheese or use a dairy-free cheese alternative to keep the muffins dairy-free.
Can I use fresh spinach instead of frozen?
Absolutely, fresh spinach works well. Just be sure to chop it finely and lightly sauté or steam it to reduce moisture before mixing it in.
PrintBreakfast Egg Muffins Recipe
These Breakfast Egg Muffins are a quick, nutritious, and delicious way to start your day. Packed with eggs, fresh vegetables, and cheese, they are easy to make ahead and perfect for a grab-and-go breakfast or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Mixture
- 6 large eggs
- Salt and pepper to taste
Vegetables
- 1 cup diced bell peppers (red or yellow)
- 1 cup fresh or frozen spinach
Cheese
- 1 cup shredded cheddar cheese (or feta)
Other
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the muffins.
- Prepare Muffin Tin: Spray a muffin tin generously with nonstick cooking spray to prevent the muffins from sticking.
- Mix Eggs: In a large bowl, whisk together the 6 large eggs until frothy. Season with salt and pepper to enhance the flavor.
- Add Vegetables and Cheese: Fold in the diced bell peppers, fresh or frozen spinach, and shredded cheddar cheese (or feta) until the mixture is evenly combined.
- Fill Muffin Cups: Pour the egg mixture into each muffin cup, filling them about three-quarters full to allow room for the muffins to puff up while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are puffed and golden on top.
- Cool and Serve: Remove from the oven and let the muffins cool slightly before serving warm.
Notes
- You can substitute cheddar cheese with feta or any cheese of your preference.
- Use fresh spinach for better texture or frozen spinach, just be sure to thaw and drain excess water.
- Customize by adding other vegetables like mushrooms or onions based on preference.
- Make ahead and refrigerate or freeze for quick breakfasts later in the week.
- Ensure eggs are fully cooked to safe internal temperature before serving.
Keywords: breakfast egg muffins, baked egg cups, healthy breakfast, make-ahead breakfast, vegetable egg muffins
