Description
Hearty breakfast egg muffins deliver a protein-packed morning delight straight from home kitchens. Portable protein pillows packed with vegetables and cheese promise a delicious start to any day you’ll savor.
Ingredients
Scale
Main Protein:
- 8 large eggs
- ½ cup (75 g) cooked and crumbled bacon or sausage (optional)
Vegetables and Cheese:
- ½ cup (75 g) diced bell peppers
- ½ cup (75 g) chopped spinach
- ¼ cup (30 g) diced onions
- ½ cup (50 g) shredded cheddar cheese
Seasonings and Liquid:
- ¼ cup (60 ml) milk or cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or oil (for greasing the muffin tin)
Instructions
- Prepare a standard muffin pan by coating each cavity with a thin layer of non-stick cooking spray, ensuring complete coverage to prevent sticking.
- Crack eggs into a spacious mixing bowl, introducing milk and seasoning with a pinch of salt and freshly ground black pepper. Whisk vigorously until the mixture becomes uniformly blended and slightly frothy.
- Incorporate colorful diced bell peppers, crisp spinach leaves, shredded cheese, finely chopped onions, and optional protein such as crumbled bacon or diced sausage into the egg base. Gently fold ingredients to distribute evenly throughout the mixture.
- Carefully pour the egg mixture into each muffin cup, maintaining a consistent fill level approximately three-quarters full to allow room for rising during baking.
- Transfer the prepared muffin pan into a preheated oven set at 375°F (190°C). Allow the egg muffins to bake until they transform into a firm, golden-kissed delicacy, typically requiring 20-25 minutes of cooking time.
- Once removed from the oven, permit the muffins to rest and slightly cool for five minutes, which helps them set and makes removal easier. Delicately extract each muffin from the pan using a small offset spatula or knife.
- Serve immediately while warm for optimal flavor and texture, or store in an airtight container for convenient future consumption.
Notes
- Choose fresh, high-quality eggs for the best flavor and richness in your breakfast muffins.
- Experiment with different vegetables like zucchini, mushrooms, or kale to add variety and nutrition.
- Customize the protein by swapping bacon or sausage with lean turkey, ham, or vegetarian alternatives like tofu crumbles.
- Make ahead and freeze these muffins for quick, grab-and-go breakfasts during busy mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 136
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 210 mg