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Best Breakfast Egg Muffins Recipe

Best Breakfast Egg Muffins Recipe

DeShawn Mitchell
Quick and tasty breakfast egg muffins that are easy to customize with your favorite ingredients, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 70 kcal

Ingredients
  

Egg Base

  • 8-12 large eggs fresher the better
  • 0.25 cup milk whole milk or half-and-half
  • salt and pepper to taste

Vegetables

  • 0.5 cup bell peppers diced, any color
  • 1 cup spinach chopped, fresh or frozen (squeezed if frozen)
  • 0.5 cup tomatoes diced or cherry halved
  • 0.25 cup onions diced, sautéed

Cheese

  • 0.5 cup cheddar cheese shredded

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or use silicone liners.
  • In a large bowl, whisk together eggs, milk, salt, and pepper until well combined and frothy.

Mixing

  • Gently fold in diced bell peppers, spinach, tomatoes, onions, and shredded cheddar cheese until evenly distributed.
  • Pour the egg mixture into each muffin cup, filling about two-thirds full to allow room for puffing.

Baking

  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and muffins are set.
  • Let muffins cool in the pan for a few minutes before removing.

Notes

  • 1- Use a mix of eggs and milk for a fluffy texture.
  • 2- Experiment with different cheeses for unique flavors.
  • 3- Muffins freeze well for easy reheating later.
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