Are you tired of the same old breakfast routine? Say goodbye to boring mornings and hello to deliciously satisfying Breakfast Egg Muffins to Go! These delightful little treats are not only packed with flavor but also bursting with nutrients, making them the perfect fuel for your busy day. In just 30 minutes, you can whip up a batch of 12 scrumptious muffins that are easy to grab on your way out the door. Ready to elevate your breakfast game? Let’s dive into this quick and easy recipe that will have you craving more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This allows the oven to reach the perfect temperature for baking your egg muffins.
- Gather all your ingredients: 6 large eggs, 1 cup of chopped spinach, 1/2 cup of diced bell pepper, 1/2 cup of diced onion, 1 cup of shredded cheese (cheddar or your choice), and salt and pepper to taste.
- In a large mixing bowl, crack the 6 large eggs. Use a whisk or fork to beat the eggs until the yolks and whites are fully combined and the mixture is slightly frothy.
- Add the chopped spinach, diced bell pepper, diced onion, and shredded cheese to the beaten eggs. Stir the mixture until all ingredients are evenly distributed.
- Season the egg mixture with salt and pepper to taste. Remember that the cheese may already add some saltiness, so adjust accordingly.
- Prepare a muffin tin by spraying it with non-stick cooking spray or lightly greasing it with oil to prevent the muffins from sticking.
- Using a ladle or measuring cup, pour the egg mixture into each muffin cup, filling them about 3/4 of the way full. This allows room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the egg muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Once cooked, remove the muffin tin from the oven and let it cool for a few minutes. This will make it easier to remove the muffins.
- Carefully run a knife around the edges of each muffin to loosen them, then gently pop them out of the tin.
- Allow the muffins to cool slightly before serving. You can enjoy them warm or store them in an airtight container in the refrigerator for up to 5 days.
- To reheat, simply microwave the muffins for about 30 seconds or until warmed through. These egg muffins make a great grab-and-go breakfast option!
Tips
- Customize Your Veggies: Feel free to swap out the spinach, bell peppers, and onions for your favorite vegetables. Mushrooms, zucchini, or even kale can add a unique twist to your muffins!
- Cheese Choices: While cheddar is a classic, experiment with other cheeses like feta, mozzarella, or pepper jack for different flavor profiles.
- Add Protein: For an extra protein boost, consider adding cooked bacon, sausage, or even tofu to the egg mixture.
- Batch Cooking: Make a double batch and freeze half for later! These muffins freeze well and can be reheated for a quick breakfast option.
- Perfect Portioning: Use a measuring cup to pour the egg mixture into the muffin tin, ensuring each muffin is evenly filled for consistent cooking.
- Check for Doneness: If you’re unsure whether the muffins are cooked through, a toothpick inserted in the center should come out clean. If it’s still wet, give them a few more minutes.
- Serving Suggestions: These muffins are great on their own, but you can also serve them with a side of salsa or avocado for a tasty twist!
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a quick breakfast fix!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 2g
Protein: 7g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 110mg
