Breakfast Egg Muffins
These Breakfast Egg Muffins are a perfect grab-and-go meal for busy mornings! Packed with protein, veggies, and cheese, they’re customizable to your favorite ingredients. Make them ahead for a quick, healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 egg muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced cooked ham or crumbled bacon (optional)
- 1/3 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Evenly divide the bell peppers, spinach, and optional ham or bacon among the muffin cups.
- Pour the egg mixture over the fillings in each cup, filling about 3/4 full. Sprinkle shredded cheese on top.
- Bake for 20–25 minutes, or until the egg muffins are set and lightly golden.
- Allow to cool for 5 minutes before removing from the muffin tin. Serve warm or store in the refrigerator for up to 4 days.
Notes
- Feel free to customize with other vegetables, meats, or cheeses.
- For a dairy-free version, skip the milk and cheese.
- These muffins freeze well; just reheat in the microwave for 30–60 seconds.
Find it online: https://recipe.newsvks.com/breakfast-egg-muffins/