Description
Savory breakfast egg muffins combine protein-packed eggs with colorful vegetables for a quick morning meal. Portable and packed with flavor, these handheld delights offer a perfect start to your day with minimal prep and maximum satisfaction.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 1/2 cup milk
- 1/2 cup diced ham
- 1/2 cup shredded cheddar cheese
Vegetables:
- 1/4 cup diced bell peppers
- 1/4 cup diced spinach
- 2 tablespoons diced onions
Seasonings and Extras:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 2 tablespoons fresh chives (chopped)
Instructions
- Preheat the oven to 375°F and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Whisk eggs and milk together in a large mixing bowl until well combined and slightly frothy, creating a smooth base for the muffins.
- Incorporate diced ham, shredded cheddar cheese, bell peppers, spinach, and onions into the egg mixture, stirring gently to distribute ingredients evenly.
- Season the mixture with salt, black pepper, and dried oregano, ensuring the spices are thoroughly mixed throughout.
- Carefully pour the egg mixture into each muffin cup, filling them approximately 3/4 full to allow room for rising during baking.
- Sprinkle fresh chopped chives on top of each muffin for an additional layer of flavor and visual appeal.
- Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until the egg muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each muffin and carefully transfer to a serving plate.
- Serve warm and enjoy these protein-packed, vegetable-loaded breakfast muffins immediately or store in the refrigerator for up to 3 days.
Notes
- Customize your egg muffins by swapping ingredients to match dietary needs like keto, gluten-free, or vegetarian preferences.
- Experiment with different protein sources such as turkey bacon, crumbled sausage, or plant-based alternatives to keep the recipe versatile.
- Prep these muffins ahead of time for quick grab-and-go breakfasts by storing them in an airtight container in the refrigerator or freezing for up to a month.
- Use silicone muffin cups for easier removal and minimal cleanup, preventing sticking without excess grease.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 165
- Sugar: 1 g
- Sodium: 385 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 13 g
- Cholesterol: 210 mg