Breakfast Egg Muffins
Deliciously portable, protein-packed Breakfast Egg Muffins that are perfect for busy mornings or cozy brunches. Easy to make ahead and customizable with various ingredients.
Ingredients
Base Ingredients
- 8 large large eggs The rich, silky base that holds everything together.
- 1/3 cup milk or unsweetened non-dairy milk Keeps muffins tender and light.
Cheese and Vegetables
- 1 cup shredded cheddar or a melty cheese of choice Adds comforting, cheesy depth.
- 1/2 cup diced bell pepper For sweet crunch and color.
- 1/2 cup cooked breakfast sausage or diced ham Savory protein; substitute with crumbled tofu for vegetarian option.
- 1 cup baby spinach, roughly chopped A bright, healthy lift (optional).
- 1/4 cup chopped green onion or chives For freshness and mild onion flavor.
Seasoning
- 1/2 teaspoon salt Simple seasoning.
- 1/4 teaspoon black pepper Simple seasoning.
- pinch smoked paprika or chili flakes For warmth and a hint of festive spice.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line with paper liners.
- Whisk together eggs and milk in a large bowl until pale and slightly frothy; your mixture should shimmer a little.
- Stir in shredded cheese, salt, pepper, and smoked paprika so each muffin will bloom with flavor.
- Fold in the diced pepper, cooked sausage or ham, spinach, and green onion. The colors will be bright and promising.
- Pour the mixture evenly into the muffin cups, filling each about three quarters full.
Cooking
- Bake for 18–22 minutes until the edges are set and a toothpick comes out mostly clean with a few moist crumbs.
- Let cool for 5 minutes, then run a butter knife around the edge and gently lift the muffins out.
- Serve warm or cool them completely for storage.
Notes
For a dairy-free version, use dairy-free cheese or nutritional yeast and a plant milk. Refrigerate for up to 4 days or freeze for up to 3 months. Microwave frozen muffins for 60–90 seconds to reheat.