Are you tired of boring, time-consuming breakfasts that leave you rushing out the door? Imagine a delicious, protein-packed meal that you can prepare in advance and enjoy in minutes! These Easy Breakfast Egg Muffins are about to become your new morning superhero - packed with nutrients, customizable, and so simple that even kitchen novices can master them. Whether you're a busy professional, a meal-prep enthusiast, or just someone who loves a delicious start to the day, these egg muffins will transform your morning routine forever!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Breakfast
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, etc.)
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the egg muffins will cook evenly and thoroughly.
- Prepare a muffin tin by greasing it lightly with cooking spray or using silicone muffin liners to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and add 1/2 cup of milk. This will create a fluffy texture for your muffins.
- Whisk the eggs and milk together until well combined. Make sure there are no streaks of egg white remaining.
- Season the egg mixture with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
- Chop your choice of vegetables into small, bite-sized pieces. You can use bell peppers, spinach, onions, or any other vegetables you like. Measure out 1 cup of the diced vegetables and set aside.
- Add the diced vegetables to the egg mixture, stirring gently to combine. Make sure the vegetables are evenly distributed throughout the mixture.
- Next, add 1 cup of shredded cheese to the bowl. Cheddar, mozzarella, or a cheese blend works well. Stir until the cheese is evenly mixed in.
- Using a ladle or measuring cup, pour the egg mixture into the prepared muffin tin, filling each cup about 2/3 full. This allows space for the muffins to rise as they bake.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the egg muffins are puffed up and a toothpick inserted into the center comes 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 lift them out of the tin.
- Serve the egg muffins warm, or let them cool completely before storing them in an airtight container in the refrigerator for up to 5 days. You can reheat them in the microwave for a quick breakfast.
Tips
- Use room temperature eggs for smoother mixing and more consistent texture
- Don't overfill your muffin cups - leave about 1/4 inch at the top for rising
- Experiment with different vegetable and cheese combinations to keep things interesting
- For extra flavor, consider adding herbs like chives, basil, or dried oregano to your egg mixture
- Use a non-stick muffin tin or silicone liners to prevent sticking
- Let muffins cool slightly before removing to maintain their shape
- These muffins freeze beautifully - make a big batch and have breakfast ready for weeks!
Nutrition Facts
Calories: 100kcal
Carbohydrates: 2g
Protein: 7g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 110mg
