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Breakfast Egg Muffin Recipe

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4.2 from 6 reviews

These Breakfast Egg Muffins are a delicious and nutritious way to start your day. Packed with eggs, fresh vegetables, and cheddar cheese, they are easy to prepare and perfect for busy mornings or meal prep. Baked to fluffy perfection, these egg muffins offer a balanced combination of protein and veggies, making them a wholesome breakfast option for the whole family.

Ingredients

Egg Mixture

  • 9 large eggs
  • 2 tablespoons milk
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Filling

  • 1 cup baby spinach, chopped
  • ½ cup red bell peppers, diced
  • ½ cup red onions, diced
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with silicone muffin cups or parchment paper liners to prevent sticking.
  2. Prepare Egg Mixture: Crack the eggs into a large bowl or a measuring cup with a spout. Add the milk, oregano, salt, and black pepper. Whisk together thoroughly until the mixture is smooth and evenly combined. Set this mixture aside.
  3. Fill Muffin Cups: Divide the chopped spinach, diced red bell peppers, diced red onions, and shredded cheddar cheese evenly among the muffin cups. Then, pour the egg mixture over the fillings into each cup until the liquid almost reaches the tops, approximately ⅓ cup per muffin mold.
  4. Bake: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until the egg muffins are puffed up and the centers are solid with no jiggling when gently shaken.
  5. Cool and Serve: Remove the pan from the oven and allow the egg muffins to cool in the pan for 5 to 10 minutes. To remove the muffins easily, run a butter knife around the edges of each muffin cup if needed. Serve warm immediately for best flavor and texture.

Notes

  • For a dairy-free version, substitute milk and cheese with dairy-free alternatives or omit them.
  • Feel free to customize the vegetables by adding mushrooms, zucchini, or tomatoes.
  • These muffins can be stored in the refrigerator for up to 4 days and reheated quickly for a fast breakfast.
  • Use fresh herbs like parsley or chives in place of oregano for a flavor variation.

Find it online: https://cookedbygrace.com/breakfast-egg-muffin-recipe/