Description
These breakfast egg muffins are a quick, nutritious, and versatile morning meal. Packed with eggs, colorful bell peppers, spinach, and savory chicken sausage, they are perfect for meal prepping and provide a balanced start to your day. Baked to golden perfection, each muffin is fluffy, cheesy, and flavorful.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk (dairy or plant-based)
- Salt and pepper to taste
Fillings
- 1/4 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced chicken sausage or turkey slices
Topping
- 1/2 cup shredded cheddar cheese
Other
- Nonstick cooking spray
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Whisk eggs: In a mixing bowl, whisk together the 6 large eggs, 1/4 cup milk, salt, and pepper until fully combined and slightly frothy for a light texture.
- Divide veggies and protein: Evenly distribute the diced bell peppers, chopped spinach, and diced chicken sausage or turkey slices among the 12 muffin cups to ensure each muffin gets a balanced amount of fillings.
- Pour egg mixture: Carefully pour the egg mixture over the fillings in each muffin cup, filling them about 3/4 full to allow room for the eggs to expand while baking.
- Top with cheese: Sprinkle shredded cheddar cheese on top of each filled muffin cup to add a cheesy crust and extra flavor.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the egg muffins are set in the center and slightly golden on top.
- Cool & Serve: Remove the muffins from the oven and let them cool for a few minutes before gently removing them from the tin. Serve warm or store for meal prep.
Notes
- Use a toothpick to check doneness; it should come out clean when inserted into the center of a muffin.
- You can substitute vegetables and proteins based on preference or seasonal availability.
- For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Reheat muffins gently in the microwave or oven before serving.
