Savory egg muffins packed with veggies and cheese.

The Egg Breakfast Muffins are a nutritious and customizable breakfast option that can be made ahead of time for busy mornings. This recipe features a mixture of eggs, milk, fresh vegetables like spinach, bell peppers, and onions, and your choice of cheese, all baked in a muffin tin for easy portioning. To ensure the muffins rise properly, whisk the eggs well and avoid overfilling the muffin cups. You can add various ingredients like cooked bacon or herbs for added flavor. These muffins are great for meal prep and can be stored in the fridge or frozen for quick, healthy breakfasts.

Ingredients

• 6 large eggs
• ½ cup milk (or plant-based milk)
• 1 cup spinach, chopped
• ½ cup bell peppers, diced (any color)
• ¼ cup onion, diced
• ½ cup shredded cheese (cheddar, feta, or your choice)
• 1 teaspoon garlic powder (optional)
• Salt and pepper, to taste
• Cooking spray or olive oil (for greasing)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or a little olive oil.
2. Prepare the egg mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Add garlic powder, salt, and pepper, and mix again.
3. Add the vegetables: Stir in the chopped spinach, diced bell peppers, diced onion, and shredded cheese until evenly distributed.
4. Fill the muffin tin: Pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full.
5. Bake: Bake in the preheated oven for 18-20 minutes, or until the muffins are set and slightly golden on top. You can check for doneness by inserting a toothpick; it should come out clean.
6. Cool and serve: Allow the muffins to cool in the pan for about 5 minutes, then carefully remove them and place on a wire rack to cool completely. Enjoy warm or store in the fridge for easy breakfasts throughout the week.

Tips

• Customization: Feel free to add other ingredients like diced tomatoes, cooked sausage, or different spices to suit your taste.
• Storage: These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to a month. Reheat in the microwave for a quick breakfast