Breakfast Egg Muffins for the Week
Start your mornings right with these easy, protein-packed Breakfast Egg Muffins! They’re perfect for busy weekdays, meal prep champions, or anyone who wants a no-fuss, healthy breakfast you can just grab and go. Customizable with your favorite veggies, meats, or cheeses, these muffins are both nutritious and delicious. 💪🥚
Breakfast Egg Muffins for the Week
Course: Breakfast, SnackCuisine: AmericanDifficulty: Easy12
servings15
minutes25
minutes150
kcalIngredients
12 large eggs
0.5 cup milk
1 cup shredded cheese
0.5 cup diced bell pepper
0.5 cup chopped spinach
0.25 teaspoon salt
0.25 teaspoon black pepper
Directions
- Preheat your oven to 375 degrees Fahrenheit and generously grease a muffin tin with oil or non-stick spray.
- In a large mixing bowl, whisk together the eggs and milk until they are well combined and slightly frothy.
- Stir in the shredded cheese, diced bell pepper, chopped spinach, salt, and black pepper into the egg mixture.
- Evenly distribute the mixture into the muffin tin, filling each cup about three-quarters full to allow room to rise.
- Bake in the preheated oven for 20 to 25 minutes until the egg muffins are set and lightly golden on top.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.