Description
Breakfast egg muffins are an easy, protein-packed meal perfect for busy mornings. Made with eggs, cheese, vegetables, and optional meats, these baked egg cups are nutritious, customizable, and great for meal prep.
Ingredients
Scale
- 8 large eggs
- ¼ cup milk (dairy or plant-based)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ½ cup bell peppers, diced
- ½ cup spinach, chopped
- ¼ cup onions, finely chopped
- ¼ cup mushrooms, diced
- ¼ cup tomatoes, diced
- ½ cup cooked bacon, sausage, or ham (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil or non-stick cooking spray
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or non-stick spray.
- Prepare Ingredients: Chop all vegetables and cooked meats into small pieces.
- Whisk Eggs: In a large mixing bowl, whisk the eggs and milk until well combined. Season with salt and pepper.
- Mix Ingredients: Stir in cheese, vegetables, and meats (if using). Mix well.
- Fill Muffin Tin: Pour the mixture into the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-20 minutes or until muffins are set and slightly golden.
- Cool & Serve: Let them cool for a few minutes before removing them from the tin. Serve warm or store for later.
Notes
- Dairy-Free: Omit cheese and use a plant-based milk alternative.
- Vegetarian: Skip the meat and add extra veggies like zucchini or kale.
- Spicy: Add diced jalapeños or hot sauce.
- Mediterranean: Use feta cheese, sun-dried tomatoes, and olives.
- Low-Carb/Keto: Stick to high-protein ingredients and avoid starchy vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Meal Prep
- Method: Baking
- Cuisine: American
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