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Egg Muffins

These customizable egg muffins are soft, fluffy, and loaded with your favorite ingredients, making them the perfect breakfast for busy mornings or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Free-range or organic eggs recommended for quality.
  • 1/4 cup milk Use whole or low-fat milk for creaminess.
  • 1/2 cup chopped bell peppers Red, yellow, or green bell peppers can be used.
  • 1/2 cup chopped spinach Fresh or frozen; thaw and drain if using frozen.
  • 1/2 cup shredded cheddar cheese Sharp cheddar suggested for more flavor.
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and grease a muffin tin with non-stick cooking spray.
  2. In a large mixing bowl, crack the eggs and whisk them together with the milk until well combined.
  3. Mix in the chopped bell peppers, spinach, cheddar cheese, salt, and black pepper until fully combined.
  4. Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
  5. Place the muffin tin in the preheated oven and bake for 20-25 minutes, until slightly golden and set in the center.
  6. Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Use a knife to gently loosen the edges before removing the muffins.

Notes

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat in the microwave or oven before serving.