Breakfast Egg Muffins
Start your day with these delicious Breakfast Egg Muffins, filled with fluffy eggs, vibrant veggies, and creamy cheese. Perfect for busy mornings or a leisurely brunch!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup bell peppers (diced, any color)
- 1 cup fresh or frozen spinach
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin generously with nonstick cooking spray.
- Whisk the Eggs: In a large bowl, crack the eggs and whisk until well combined. Season with salt and pepper.
- Prepare the Veggies: Dice the bell peppers into small pieces and add them to the egg mixture along with the spinach.
- Add Cheese: Fold the shredded cheese into the egg and veggie mixture.
- Pour & Bake: Pour the mixture evenly into each muffin cup, filling them about three-quarters full. Bake in the preheated oven for 20-25 minutes, until puffy and golden brown.
- Cool & Serve: Allow muffins to cool slightly before removing them from the tin. Serve warm or store in an airtight container for quick breakfasts throughout the week.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 170mg