Description
Muffin Tin Breakfast Eggs are a quick and easy breakfast option perfect for busy mornings. These portable egg muffins are filled with a delicious mix of cheese, spinach, bell pepper, and your choice of bacon or sausage, baked to perfection in a muffin tin. They’re not only tasty but also customizable and great for meal prep, making mornings hassle-free and nutritious.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 1/4 cup diced bell pepper
- 1/4 cup cooked bacon or sausage, crumbled
- Salt and pepper to taste
Preparation
- Nonstick cooking spray
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin tin generously with nonstick cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, whisk together the eggs and milk until fully combined. Stir in shredded cheddar cheese, chopped spinach, diced bell pepper, crumbled cooked bacon or sausage, and season with salt and pepper.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow space for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the egg muffins are set and have a slightly golden top.
- Cool and Serve: Remove from oven and let the egg muffins cool for a few minutes. Serve warm, or store in an airtight container in the refrigerator for up to 4 days for quick breakfasts later.
Notes
- Feel free to customize with your favorite vegetables, cheeses, or proteins such as mushrooms, onions, or turkey sausage.
- These egg muffins freeze well; thaw overnight in the refrigerator and reheat in the microwave for a quick breakfast option.
- Use low-fat cheese and lean proteins to reduce fat content if desired.
