Egg Muffins
You'll love how these egg muffins fit right into your busy mornings. Packed with protein and customizable veggies, they're a nutritious breakfast that'll fuel you for the day ahead.
Equipment
- Muffin tin
- Mixing Bowl
Ingredients
- 12 eggs eggs Large eggs are preferred.
- 0.5 cup diced bell pepper Any color of bell pepper can be used.
- 0.5 cup diced onion Yellow or white onions work well.
- 0.5 cup diced mushrooms Button or cremini mushrooms are good options.
- 0.5 cup shredded cheddar cheese Feel free to use a different cheese if desired.
- 1 teaspoon salt Adjust to taste.
- 0.5 teaspoon black pepper Adjust to taste.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk the eggs together. Add the diced bell pepper, onion, mushrooms, and shredded cheddar cheese. Season with salt and black pepper, and mix well.
- Divide the egg mixture evenly among the prepared muffin cups. Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Allow the egg muffins to cool for a few minutes before removing them from the tin. Serve warm and enjoy!
- For a flavor twist, you can add various ingredients to the egg muffin base, such as spinach, bacon, or diced ham.
- Additionally, you can experiment with different types of cheese or spices to suit your taste preferences.
Notes
Egg muffins are a nutritious breakfast option, providing a balance of protein, vitamins, and minerals. They are a convenient, portable meal, making them a smart addition to your breakfast rotation.