Description
Delicious and nutritious Breakfast Egg Muffins packed with fresh vegetables, cheese, and herbs. These savory muffins are perfect for a quick, make-ahead breakfast or snack, combining eggs, bell peppers, spinach, and tomatoes for a flavorful start to your day.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1 cup diced bell peppers (red, yellow, and green mix)
- 1 cup chopped spinach
- 1 cup shredded cheese (your favorite variety)
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Topping (Optional)
- Additional shredded cheese
- Fresh herbs (chopped basil or parsley)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Prepare muffin tin: Grease a standard muffin tin with cooking spray or line it with muffin liners for easy removal.
- Whisk eggs: In a large bowl, crack and whisk the eggs until they are fully combined and slightly frothy.
- Mix ingredients: Add the diced bell peppers, chopped spinach, shredded cheese, diced onion, diced tomatoes, garlic powder, salt, and black pepper to the eggs. Stir thoroughly to evenly distribute all components.
- Fill muffin cups: Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters of the way full to allow room for rising.
- Add toppings: If desired, sprinkle additional shredded cheese or fresh herbs on top of each muffin for extra flavor and presentation.
- Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the muffins are set and lightly golden on top.
- Cool and remove: Let the muffins cool for a few minutes, then gently run a knife around the edges to loosen them. Carefully lift the muffins out of the tin.
- Store: Allow the muffins to cool completely on a wire rack before storing them in an airtight container for freshness and easy grab-and-go meals.
Notes
- Use fresh, high-quality eggs for the best flavor and texture.
- Customize the vegetables and cheese according to your preference or what you have on hand.
- For a lower-fat version, use reduced-fat cheese and omit the extra cheese topping.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat muffins in the microwave for 30-45 seconds before serving.
