Easy and Healthy Breakfast Egg Muffins
Fluffy and protein-packed breakfast egg muffins that are easy to make and perfect for meal prepping!
Ingredients
- 8 large eggs
- ½ cup milk or dairy-free alternative
- ⅔ cup shredded cheese (cheddar, feta, or mozzarella)
- 1 cup diced bell peppers
- 1 cup chopped spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ⅔ cup cooked bacon (ham, or sausage)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and grease a muffin tin with non-stick spray.
- Whisk the eggs and milk: In a large bowl, whisk together the eggs and milk until fully combined and slightly frothy.
- Add the seasonings: Stir in the salt, pepper, and any additional spices you’d like to use.
- Mix in the cheese and veggies: Add the shredded cheese, bell peppers, and spinach to the egg mixture. If using cooked bacon, ham, or sausage, stir it in now.
- Pour into the muffin tin: Evenly distribute the egg mixture among the muffin cups, filling each about ¾ full.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the eggs are set and slightly golden on top.
- Cool and serve: Let the muffins cool for 5 minutes before removing them from the tin. Serve warm or store for later!