Description
These Breakfast Egg Muffins are a quick, protein-packed morning meal that’s easy to prepare and perfect for on-the-go eating. Packed with eggs, cheese, vegetables, and savory chicken sausage, they are baked in a muffin tin to create individual portions that can be made ahead and reheated throughout the week.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk (dairy or plant-based)
- Salt and pepper to taste
Fillings
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced chicken sausage or turkey slices
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick cooking spray to prevent the muffins from sticking.
- Mix Eggs and Seasonings: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Distribute Fillings: Evenly distribute the shredded cheddar cheese, diced bell peppers, chopped spinach, and diced chicken sausage or turkey slices among the muffin cups.
- Add Egg Mixture: Pour the egg mixture over the fillings in each muffin cup, filling them about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Remove: Take the muffin tin out of the oven and let the muffins cool for a few minutes before gently removing them from the tin. Serve warm or store for later.
Notes
- You can substitute vegetables or proteins based on preference, such as mushrooms, tomatoes, bacon, or ham.
- For dairy-free options, use plant-based cheese and milk.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month. Reheat in the microwave before eating.
- Using nonstick cooking spray is crucial to easily releasing the muffins from the tin.
