Breakfast Egg Muffins
These delightful Breakfast Egg Muffins are versatile, nutritious, and perfect for meal prep, making busy mornings hassle-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (e.g., bell peppers, spinach, onions)
- 1 cup shredded cheese (e.g., cheddar, feta)
- Salt and pepper to taste
- 1/2 cup cooked and crumbled bacon or sausage (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the eggs and milk in a mixing bowl.
- Mix in the diced vegetables, shredded cheese, and optional meat.
- Season with salt and pepper to taste.
- Prepare a muffin tin with cooking spray or olive oil.
- Pour the mixture evenly into the muffin cups.
- Bake for 20-25 minutes, or until set and lightly golden.
- Cool slightly before removing from the tin.
Notes
Store leftover muffins in an airtight container for up to five days or freeze for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 165mg
Find it online: https://www.lunarecipez.com/breakfast-egg-muffins/