Easy Breakfast Egg Muffins
Quick and nutritious breakfast muffins packed with protein, vibrant vegetables, and delicious bacon or ham, perfect for busy mornings.
Ingredients
For the Muffins
- 1 can cooking spray (or oil/butter) To grease the muffin tin
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 bunch green onions, chopped
- 8 large eggs
- ¼ cup milk Any kind
- 2.75 oz cooked bacon pieces (or chopped ham/veggie option) Use preferred protein
- ¼ tsp garlic powder
- ¼ tsp onion powder
- to taste Salt & pepper
- 4 oz shredded cheddar (or cheese of choice) Use preferred cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Spray a muffin tin well with cooking spray or grease it with oil or butter.
- In a large bowl, whisk together the eggs and milk until frothy. Season the mixture with garlic powder, onion powder, salt, and pepper.
- Stir in the chopped green and red bell peppers, green onions, bacon pieces (or other protein), and most of the shredded cheese.
- Fill each muffin cup about ¾ of the way full with the egg mixture. Top with the remaining cheese.
Baking
- Bake in the preheated oven for 20–25 minutes, or until the muffins are puffed up and golden. A toothpick inserted into the center should come out clean.
- Allow the muffins to cool for 5–10 minutes before gently removing them from the tin. Enjoy warm or store for later!
Notes
To store Easy Breakfast Egg Muffins, allow them to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 5 days. For longer storage, freeze them in individual portions. To reheat, simply microwave for about 30 seconds or until warmed through.