Description
Easy breakfast egg muffins are a quick and nutritious meal option. They are perfect for busy mornings and can be customized with your favorite ingredients.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions)
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the eggs and milk.
- Add the diced vegetables, cheese, salt, pepper, and garlic powder. Mix well.
- Grease a muffin tin or use silicone liners.
- Pour the egg mixture into each muffin cup, filling them about 2/3 full.
- Bake for 20-25 minutes or until the muffins are set and lightly browned.
- Allow to cool slightly before removing from the tin.
- Serve warm or store in the refrigerator for later.
Notes
- You can add cooked meats like bacon or sausage for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- These muffins can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg
Keywords: easy breakfast egg muffins