Description
Breakfast Egg Muffins are protein-packed, customizable mini omelets baked in a muffin tin. They’re easy to prep ahead and perfect for busy mornings, offering a quick, healthy, and satisfying breakfast option on the go.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup bell peppers (diced)
- 1/2 cup spinach (chopped)
- 1/3 cup cooked bacon or sausage (crumbled, optional)
- 1/4 cup onion (finely diced)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- Optional: cherry tomatoes, mushrooms, herbs
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with silicone liners.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in chopped vegetables, cooked meat (if using), and shredded cheese.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the egg muffins are set and slightly golden on top.
- Let cool for 5 minutes before removing from the tin. Serve warm or store for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg