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Breakfast Egg Muffins

Savory Breakfast Egg Muffins for a Healthier Morning Boost

These Breakfast Egg Muffins are a customizable, protein-packed solution for quick, nutritious breakfasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 6 large Eggs Feel free to use whole eggs or egg whites for a lighter option.
  • 2 cups Vegetables (e.g., spinach, bell peppers, onions) Chop finely for even cooking.
  • 1 cup Cheese (optional) Consider using cheddar or mozzarella.
  • 1 cup Cooked bacon or sausage (optional) Ensure it's cooked and chopped.
  • to taste Salt & pepper Adjust amounts to taste.

Equipment

  • muffin tin
  • mixing bowl
  • Whisk
  • ladle

Method
 

Step‑by‑Step Instructions for Breakfast Egg Muffins
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a large mixing bowl, crack open the eggs and beat them thoroughly. Season with salt and pepper.
  3. Add your finely chopped vegetables, cheese, and cooked meats to the egg mixture, stirring gently to combine.
  4. Carefully pour the mixture into each greased muffin cup, filling each about two-thirds full.
  5. Bake for approximately 20 minutes until they puff up and turn lightly golden.
  6. Remove from the oven, cool for a few minutes, then gently release the muffins from the tin.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 3gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to a week, or freeze for up to three months.

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