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

Recipe by rafiaahmedofficial@gmail.comCourse: Breakfast, SnackCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

150

kcal

Ingredients

  • 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.

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