Description
Delicious and nutritious Breakfast Egg Muffins packed with eggs, veggies, cheese, and protein. These easy-to-make muffins are perfect for a quick breakfast or meal prep, baked to golden perfection in just 30 minutes.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk (dairy or plant-based)
- Salt and pepper to taste
Fillings
- 1/4 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced chicken sausage or turkey slices
- 1/2 cup shredded cheddar cheese
Other
- Nonstick cooking spray
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Whisk eggs: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined and smooth.
- Divide veggies and protein: Evenly distribute the diced bell peppers, chopped spinach, and diced chicken sausage or turkey slices among the muffin cups.
- Pour egg mixture: Carefully pour the whisked egg mixture over the fillings in each muffin cup, filling approximately 3/4 full to allow room for expansion while baking.
- Top with cheese: Sprinkle shredded cheddar cheese evenly over each filled muffin cup to add a melty, savory topping.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes until the egg muffins are set, slightly golden, and fully cooked through.
- Cool & Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before carefully removing and serving warm.
Notes
- Use any milk you prefer, including dairy or plant-based options like almond or oat milk.
- Feel free to swap in your favorite veggies or protein such as mushrooms, tomatoes, or cooked bacon.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat gently in the microwave or oven before serving.
- For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
