Description
These Fluffy Breakfast Egg Muffins are a quick, protein-packed breakfast option that’s easy to customize and perfect for meal prep. Light, airy, and loaded with savory flavor, they bake up golden and delicious every time.
Ingredients
6 large eggs
1/4 cup whole milk
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup finely chopped spinach
2 tablespoons finely chopped onion
1 tablespoon olive oil
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with olive oil.
In a medium bowl, whisk together the eggs, whole milk, baking powder, salt, and black pepper until the mixture is smooth and slightly frothy.
Add the shredded cheddar cheese, diced red and green bell peppers, chopped spinach, and chopped onion to the egg mixture. Stir gently to combine.
Divide the egg mixture evenly among the 6 muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg muffins are puffed up, set in the center, and lightly golden on top.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before carefully running a knife around the edges and removing them.
Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes