Easy Egg Muffins Recipe
Whisk eggs with diced vegetables, cheese, and cooked bacon or sausage. Pour the mixture into muffin cups and bake until set for easy grab-and-go breakfasts.
Ingredients
- 8 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup chopped vegetables (such as bell peppers, onions, spinach, tomatoes)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 4 slices cooked bacon or cooked sausage, crumbled (optional)
- Cooking spray or olive oil, for greasing the muffin tin
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
- Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them together with the milk until well combined. Season with salt and pepper to taste.
- Add the Fillings: Stir in the chopped vegetables, shredded cheese, and cooked bacon or sausage (if using) into the egg mixture until evenly distributed.
- Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake the Egg Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Serve and Enjoy: Remove the egg muffins from the oven and let them cool in the muffin tin for a few minutes. Use a butter knife to loosen the edges, then transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature, and enjoy these delicious and protein-packed breakfast egg muffins!
Notes
Recipe Variations:
- Vegetarian Option: Skip the bacon or sausage and add extra vegetables like mushrooms, zucchini, or broccoli for a vegetarian-friendly version.
- Spice it Up: Add a dash of hot sauce or sprinkle of chili flakes for some extra heat.
- Customize Fillings: Feel free to customize the fillings based on your preferences. You can add diced ham, turkey, smoked salmon, or any other ingredients you like in your egg muffins.