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Customizable Egg Muffins

These savory egg muffins are quick, healthy, and endlessly customizable, making them the perfect breakfast solution for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 large large eggs
  • 1/4 cup milk (any kind) Any type of milk works well.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
Filling Ingredients
  • 1 cup diced bell peppers (any color)
  • 1 cup chopped spinach Rough chop for easier mixing.
  • 1/2 cup diced onions Finely diced for even cooking.
  • 1 cup shredded cheese Cheddar is recommended.
  • 1/2 cup cooked and crumbled bacon or sausage Optional for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with cooking spray or paper liners.
  2. Chop all vegetables into small, bite-sized pieces and finely dice the onions.
  3. Sauté any raw vegetables like onions or mushrooms in a small pan over medium heat for 3-4 minutes until soft.
  4. Crack the eggs into a large mixing bowl and add the milk, salt, pepper, and garlic powder. Whisk thoroughly until uniform.
Assembly
  1. Evenly distribute the cooked vegetables, meat (if using), and sprinkle cheese into each muffin cup.
  2. Pour the egg mixture over the fillings in each cup, filling them about 3/4 full to avoid overflow.
Baking
  1. Bake in the preheated oven for 18-20 minutes, until puffed and set.
  2. If the tops brown too quickly, loosely cover with foil until they're fully cooked.
Cooling and Storage
  1. Allow muffins to cool for 5 minutes before gently loosening from the tin.
  2. Store in an airtight container in the refrigerator for up to 5 days or freeze for 3 months.

Notes

These egg muffins are customizable with various vegetables and protein options. Enjoy with a side of fruit or toast.