Easy Breakfast Egg Muffins Perfect for Busy Mornings
A quick and customizable protein-rich Breakfast Egg Muffins recipe perfect for busy mornings.
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Servings: 12 muffins
Calories: 120kcal
Equipment
- Muffin tin
- Mixing bowl
- Whisk
Ingredients
For the Muffins
- 8 large eggs Fresh eggs provide the perfect protein base for your muffins.
- 0.25 cup milk Any kind; makes the eggs fluffier!
- 1 green bell pepper chopped Adds sweetness and color.
- 1 red bell pepper chopped Boosts flavor and nutrition.
- 1 bunch green onions Provides a mild onion flavor.
- 2.75 oz cooked bacon pieces Choose your protein; great with veggie mix too!
- 0.25 teaspoon garlic powder Enhances flavor without hassle.
- 0.25 teaspoon onion powder Adds depth to the muffins.
- Salt To taste.
- Pepper To taste.
- 4 oz shredded cheddar Melty cheese elevates breakfast muffins!
- Cooking spray To prepare muffin tin.
Instructions
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and spray a muffin tin with cooking spray.
- In a large bowl, whisk 8 eggs with 0.25 cup milk until frothy. Season with salt, pepper, garlic powder, and onion powder.
- Fold in chopped bell peppers, green onions, and cooked bacon pieces. Stir in 3 oz of shredded cheddar cheese.
- Ladle the mixture into muffin cups, filling them about ¾ full. Top with 1 oz shredded cheese.
- Bake for 20-25 minutes until puffed and golden. Test with a toothpick for doneness.
- Cool in the tin for 5-10 minutes before removing. Serve warm or store for later.
Notes
Customize with your choice of veggies and proteins. Store in an airtight container for quick breakfasts.
Nutrition
Serving: 1muffin | Calories: 120kcal | Carbohydrates: 2g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 200mg | Sodium: 300mg | Potassium: 150mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 1mg