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Egg Muffins

These delightful Egg Muffins are quick to prepare, customizable, and perfect for meal prepping, making them an ideal breakfast choice for busy mornings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Fresh, organic eggs recommended for best flavor.
  • 1/4 cup milk Whole milk recommended, but can substitute with almond or oat milk.
  • 1/2 cup chopped bell peppers Mix of red, yellow, or green for color and flavor.
  • 1/2 cup chopped spinach Fresh spinach preferred; frozen can be used if thawed and excess moisture is squeezed out.
  • 1/2 cup shredded cheddar cheese Sharp cheddar is great for flavor; can use favorite or dairy-free options.
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper Adjust according to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Grease a muffin tin with non-stick cooking spray.
  3. In a large mixing bowl, crack the eggs and whisk with the milk until bubbly.
  4. Fold in the chopped bell peppers, spinach, shredded cheese, salt, and pepper until evenly mixed.
  5. Pour the mixture into the muffin tin, filling each cup about 3/4 full.
  6. Bake for 20-25 minutes, or until the muffins are set and slightly golden.
  7. Let them cool slightly, then use a knife to loosen and pop them out.
  8. Serve warm and enjoy!

Notes

Store cooked Egg Muffins in the fridge for up to a week or freeze for up to three months. Reheat before serving.