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Looking for a quick, tasty breakfast that packs a punch? These Breakfast Egg Muffins are your answer! Perfect for busy mornings, they’re loaded with protein, veggies, and cheese. Easy to make, easy to love. Let’s dive in!
Breakfast Egg Muffins Recipe
Ingredients:
- 6 eggs
- 1/4 cup milk
- 1/2 cup chopped vegetables (bell peppers, spinach, etc.)
- 1/4 cup shredded cheese
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin or line with muffin liners.
- In a mixing bowl, whisk together the eggs and milk.
- Add chopped vegetables, shredded cheese, salt, and pepper to the egg mixture. Stir to combine.
- Pour the mixture evenly into the muffin tin cups.
- Bake for 20 minutes or until the muffins are set and lightly golden.
- Let cool slightly before removing from the tin. Serve warm.
What You Will Need
Read more: Bacon Egg and Cheese Muffin Casserole Recipe
What you will need to make breakfast egg muffins
- Eggs: Provide the base, binding all ingredients together, creating a fluffy, protein-packed muffin perfect for breakfast.
- Milk: Adds creaminess and moisture, ensuring the muffins are tender and not dry.
- Chopped vegetables: Offer flavor, color, and nutrients, making each bite more interesting and healthy.
- Shredded cheese: Melts into the muffins, adding a rich, savory taste and creamy texture.
Tools and Instruments Required
What tools/instruments will be needed to make Breakfast Egg Muffins Recipe
- Muffin tin: Essential for shaping and baking the egg muffins into individual portions.
- Mixing bowl: Needed to whisk together eggs, milk, vegetables, and cheese.
- Whisk: Helps blend the eggs and milk smoothly.
- Measuring cups: Ensures accurate amounts of milk and vegetables.
- Oven: Bakes the muffins to perfection at the right temperature.
Breakfast Egg Muffins Recipe
Quick and easy breakfast egg muffins, perfect for meal prep.
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Ingredients:
Main Ingredients
- 6 Eggs
- 1/4 cup Milk
- 1/2 cup Chopped Vegetables (bell peppers, spinach, etc.)
- 1/4 cup Shredded Cheese
- to taste Salt and Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin or line with muffin liners.
- In a mixing bowl, whisk together the eggs and milk.
- Add chopped vegetables, shredded cheese, salt, and pepper to the egg mixture. Stir to combine.
- Pour the mixture evenly into the muffin tin cups.
- Bake for 20 minutes or until the muffins are set and lightly golden.
- Let cool slightly before removing from the tin. Serve warm.
Notes:
These muffins can be stored in the fridge for up to 4 days or frozen for up to a month.
Nutrition value:
Calories: 150kcalCarbohydrates: 2gProtein: 10gFat: 10gSaturated Fat: 3gCholesterol: 200mgSodium: 150mgPotassium: 150mgSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the egg mixture as directed.
- Pour into muffin tin and cover with plastic wrap.
- Store in the fridge overnight.
- Bake the next morning as instructed.
Freezing Instructions
- Bake the muffins and let them cool completely.
- Wrap each muffin in plastic wrap.
- Place wrapped muffins in a freezer-safe bag.
- Freeze for up to 3 months.
- Reheat in the microwave for 1-2 minutes or until warm.
You can freeze breakfast egg muffins for up to three months. Just reheat in the microwave for a quick, protein-packed breakfast on busy mornings.
Frequently Asked Questions
FAQ:
How long do these egg muffins last in the fridge?
They last up to 4 days when stored in an airtight container.
Can I freeze these egg muffins?
Yes, you can freeze them for up to 2 months. Just reheat in the microwave.
What other vegetables can I use?
You can use mushrooms, onions, tomatoes, or zucchini.
Can I use egg whites instead of whole eggs?
Yes, substitute each whole egg with two egg whites.
How do I prevent the muffins from sticking to the tin?
Grease the muffin tin well or use silicone muffin liners.
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