Fluffy Breakfast Egg Muffins
These fluffy breakfast egg muffins are a protein-packed, convenient, and delicious way to start your day. Made with eggs, cheese, and fresh vegetables, they are perfect for meal prep or a quick breakfast on the go.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins
Ingredients
6 large eggs
1/4 cup whole milk
1/2 cup shredded cheddar cheese
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup finely chopped spinach
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1 tablespoon olive oil
Instructions
Preheat the oven to 350°F (175°C).
Lightly grease a 6-cup muffin tin with olive oil.
In a large mixing bowl, crack the eggs and whisk together with the whole milk until fully combined and slightly frothy.
Add the baking powder, salt, and black pepper to the egg mixture and whisk again.
Fold in the shredded cheddar cheese, diced red bell pepper, diced green bell pepper, chopped spinach, and chopped onion until evenly distributed.
Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg muffins are puffed up, golden on top, and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the egg muffins to cool for 5 minutes before removing them from the tin.
Serve warm or store in an airtight container in the refrigerator for up to 4 days.