Breakfast Egg Muffins
Delicious and nutritious muffins packed with protein and veggies, perfect for meal prep and busy mornings.
Ingredients
Egg Mixture
- 8 large large eggs
- 1/3 cup whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Vegetable Add-Ins
- 3/4 cup finely chopped bell pepper (any color)
- 1/2 cup finely chopped tomatoes
- 1/2 cup finely chopped fresh spinach (or kale)
Cheese
- 3/4 cup crumbled feta cheese
Optional Garnishes
- chopped parsley or chives For garnish
- grated parmesan cheese For garnish
- red pepper flakes For garnish
Instructions
Preparation
- Preheat your oven to 375°F (191°C) and spray a 12-count muffin pan generously with nonstick spray.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until just combined.
- Spoon the chopped bell peppers and spinach into each greased muffin cup—about 2 tablespoons in each. Add 1 tablespoon of cheese on top of each.
- Pour the egg mixture into each muffin cup, filling them about 3/4 full.
Baking
- Bake for 18–20 minutes or until puffy and golden brown around the edges.
- Remove muffins from the oven and let them cool in the pan for 5 minutes.
Serving
- Take the egg muffins out of the pan and serve immediately or cool completely and store in the refrigerator or freezer.
- Garnish with optional toppings if desired.
Notes
Store leftover muffins in the refrigerator for up to 5 days or freeze in an airtight container for up to 3 months. Reheat in the microwave for 30-60 seconds until heated through. Feel free to mix in your favorite vegetables and meats.