Description
Egg Muffins are a quick, easy, and nutritious breakfast option that’s packed with protein and can be customized to your taste. Made with eggs, vegetables, cheese, and your favorite seasonings, these muffins are baked in a muffin tin for a convenient, grab-and-go meal. Whether you’re preparing for a busy morning or meal prepping for the week, Egg Muffins are a healthy, delicious, and versatile choice that everyone will love.
Ingredients
- 8 large eggs
- 1/2 cup milk (or dairy-free alternative)
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/4 cup shredded cheese (cheddar, mozzarella, or a cheese blend)
- 1/4 cup cooked bacon, sausage, or ham (optional, for added protein)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried oregano or basil (optional)
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- Prepare the vegetables: In a small skillet, heat a bit of olive oil over medium heat. Sauté the chopped onion, bell pepper, and spinach for about 3-4 minutes, or until softened. Remove from heat and set aside.
- Whisk the eggs: In a large bowl, whisk the eggs and milk together until fully combined. Add salt, pepper, garlic powder, and dried herbs, and mix well.
- Combine the filling ingredients: Stir the sautéed vegetables and any optional protein into the egg mixture. Add the shredded cheese and mix everything together until evenly distributed.
- Fill the muffin tin: Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 of the way full. You should have enough to make 8-12 muffins, depending on the size of your muffin tin.
- Bake the egg muffins: Bake in the preheated oven for 18-22 minutes, or until the muffins are set in the center and lightly golden on top. You can check for doneness by inserting a toothpick—it should come out clean.
- Cool and serve: Let the muffins cool for a few minutes before removing them from the tin. Serve immediately, or store them for later.
Notes
- Veggie Egg Muffins: Use more vegetables like zucchini, mushrooms, or tomatoes for a vegetarian option. You can even add avocado for extra creaminess.
- Cheese Variations: Try different cheeses like feta, goat cheese, or Parmesan for a unique flavor.
- Spicy Egg Muffins: Add diced jalapeños, chili flakes, or hot sauce to the egg mixture for a spicy kick.
- Low-Carb Version: Omit the milk and cheese and substitute with more vegetables like cauliflower rice or shredded zucchini for a lower-carb muffin.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Breakfast, Snack, Meal Prep
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 175mg
