Breakfast Egg Muffins
These protein-packed Breakfast Egg Muffins are nutritious, customizable, and perfect for meal prep, making them an ideal choice for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup diced vegetables (spinach, bell peppers, onions)
- ½ cup shredded cheese (cheddar, mozzarella)
- Salt and pepper to taste
- Optional: cooked bacon or sausage
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs. Season with salt and pepper.
- Add in the diced vegetables and cheese. Mix until well combined.
- Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full.
- If desired, add small pieces of cooked bacon or sausage on top of the muffins.
- Bake in the oven for about 18-20 minutes, or until the muffins are set and lightly golden.
- Let them cool for a few minutes before carefully removing from the tin. Serve warm!
Notes
For best texture, do not overbeat the eggs. Watch the muffins closely in the last few minutes of baking. Using silicone muffin cups can make removal easier.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg
Find it online: https://recipesunfolded.com/breakfast-egg-muffins/