Description
These Breakfast Egg Muffins are a delicious and convenient high-protein breakfast option, featuring eggs combined with colorful veggies, chicken sausage, and cheddar cheese baked to perfection in a muffin tin. Perfect for meal prepping, they are easy to make and great for a quick morning meal on the go.
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
- 1/2 cup shredded cheddar cheese
- 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 eggs, milk, salt, and pepper until the mixture is fully combined and slightly frothy.
- Divide veggies and protein: Evenly distribute the diced bell peppers, chopped spinach, and diced chicken sausage or turkey slices among the 12 muffin cups.
- Pour egg mixture: Carefully pour the egg mixture over the fillings in each muffin cup, filling about three-quarters full to allow room for rising.
- Top with cheese and bake: Sprinkle shredded cheddar cheese on top of each cup, then place the muffin tin in the oven and bake for 18-20 minutes, or until the muffins are set in the center and lightly golden on top.
- Cool & Serve: Remove from the oven and let the egg muffins cool for a few minutes before carefully removing them from the tin to serve.
Notes
- Use any preferred veggies or protein to customize your egg muffins.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave for about 30 seconds before serving for a quick breakfast.
- For dairy-free options, choose plant-based milk and cheese alternatives.
- Ensure the muffins are cooked through by inserting a toothpick in the center; it should come out clean.
