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To make the best breakfast egg muffins, you need these key items: - 6 large eggs - 1/2 cup milk - 1 cup spinach, chopped - 1/2 cup bell pepper, diced (any color) - 1/2 cup cherry tomatoes, halved - 1/2 cup shredded cheese (cheddar or feta) - 1/4 cup green onions, chopped - Salt and pepper to taste - 1 teaspoon garlic powder - 1/2 teaspoon dried oregano These ingredients bring flavor and nutrition to your muffins. The eggs and milk provide a tasty base. The veggies add color and crunch. Cheese melts into gooey goodness. Seasonings like garlic powder and oregano boost taste. You can get creative with your muffins by adding or swapping some ingredients: - Different cheese options (feta, mozzarella) - Other vegetables (mushrooms, zucchini) - Protein boosts (bacon, sausage) Using different cheeses can change the flavor. Try feta for a tangy kick. Adding mushrooms or zucchini gives more texture. If you want extra protein, mix in cooked bacon or sausage. These options help you customize your muffins for your taste! {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 350°F (175°C). This helps the muffins cook evenly. 2. Mixing the egg base In a large bowl, crack 6 large eggs. Add 1/2 cup of milk. Whisk them together. Then, mix in 1 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, salt, and pepper. Whisk until it's smooth and combined. 3. Incorporating vegetables and seasonings Now, add the fun stuff! Toss in 1 cup of chopped spinach, 1/2 cup of diced bell pepper, and 1/2 cup of halved cherry tomatoes. Don't forget 1/2 cup of shredded cheese and 1/4 cup of chopped green onions. Stir gently to mix everything well. 1. Preparing the muffin tin Grab a muffin tin and lightly spray it with olive oil. This keeps the muffins from sticking and makes for easy removal. 2. Pouring the mixture Carefully pour your egg mixture into the muffin tin. Fill each cup about 3/4 full. This gives the muffins room to rise as they bake. 3. Baking time and checking doneness Place the muffin tin in the preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, your muffins are ready. Enjoy your warm breakfast egg muffins! - How to avoid sticking: Use olive oil spray generously. Coat each muffin tin well to keep muffins from sticking. This ensures a smooth release after baking. - Ensuring even cooking: Fill each muffin cup about 3/4 full. This allows the muffins to rise equally. Rotate the muffin tin halfway through baking for even heat. - Adjusting baking time based on oven type: Ovens can differ, so check muffins early if yours runs hot. Start testing at 15 minutes. The muffins should puff and a toothpick should come out clean. - Presentation ideas: Serve the muffins on a bright plate. Add a sprinkle of green onions on top for a fresh look. This makes your dish more inviting. - Pairings for a complete meal: Pair muffins with fresh fruit like berries or sliced oranges. A side of yogurt adds creaminess and extra protein. This makes a balanced breakfast that’s tasty and filling. Pro Tips Use Fresh Ingredients: Fresh spinach and ripe tomatoes will enhance the flavor and texture of your egg muffins. Experiment with Fillings: Feel free to substitute or add other vegetables, meats, or herbs to customize your muffins to your taste. Storage Tips: Store leftover muffins in an airtight container; they can be frozen for up to three months for longer shelf life. Reheating Method: Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for a few minutes to regain their fluffy texture. {{image_2}} You can easily change breakfast egg muffins to fit your diet. For a vegetarian option, skip the meats and focus on yummy veggies. Use ingredients like mushrooms, zucchini, and extra greens. This keeps the muffins filling and tasty. If you follow a keto diet, use fewer carbs. Replace milk with cream or almond milk. You can add more cheese for flavor and fat. Use low-carb veggies like spinach and bell peppers. This way, you can enjoy muffins that fit your needs. Ready to shake things up? You can create different flavor profiles with your egg muffins. For a Southwest style, add jalapeños and cheese. This gives a spicy kick that wakes up your taste buds. Top with avocado for a creamy finish. If you love Italian flavors, try adding fresh basil, diced tomatoes, and mozzarella. This combo brings a fresh taste to your breakfast. The herbs and cheese make it feel fancy without much work. These variations let you enjoy breakfast egg muffins your way! To keep your breakfast egg muffins fresh, store them in the fridge. Place muffins in an airtight container. They will stay good for up to a week. Make sure they cool completely before sealing. If you want to prepare meals ahead of time, freezing is a great option. Wrap each muffin in plastic wrap or foil. Place the wrapped muffins in a freezer bag. You can freeze them for up to three months. When you're ready to eat, just thaw in the fridge overnight. Reheating your muffins is easy. The quickest way is to use a microwave. Just place a muffin on a microwave-safe plate. Heat for about 30-45 seconds. Check if it's warm enough; if not, add more time in 10-second increments. For a crispier texture, try the oven or toaster oven. Preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10-15 minutes. This method keeps the outside nice and firm. These tips will help you enjoy your breakfast egg muffins for days! How long can I store breakfast egg muffins? You can store breakfast egg muffins in the fridge for up to one week. Just place them in an airtight container. Can I make breakfast egg muffins ahead of time? Yes! You can prepare these muffins the night before. Just bake them, cool, and store them in the fridge. What can I substitute for eggs in this recipe? If you want a vegan option, use flax eggs or silken tofu. Both will work well in this recipe. Can I use a mini muffin tin instead? Absolutely! A mini muffin tin is great for smaller bites. Just reduce the baking time to about 10-12 minutes. How can I add more protein to these muffins? You can add cooked bacon, sausage, or diced chicken. You can also mix in some beans or lentils for extra protein. Breakfast egg muffins are easy to make and full of flavor. We discussed essential ingredients, fun add-ins, and simple steps for preparation. Remember to avoid sticking and adjust baking times for your oven. There are tasty variations for different diets, too. Store leftovers properly to enjoy them later. With this guide, you can master breakfast egg muffins. Now, gather your ingredients and start cooking. There's nothing better than a warm muffin to kickstart your day!

Breakfast Egg Muffins

Delicious and nutritious egg muffins packed with vegetables and cheese, perfect for a quick breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 6 large eggs
  • 0.5 cup milk
  • 1 cup spinach, chopped
  • 0.5 cup bell pepper, diced
  • 0.5 cup cherry tomatoes, halved
  • 0.5 cup shredded cheese
  • 0.25 cup green onions, chopped
  • to taste salt and pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • Olive oil spray

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, dried oregano, salt, and pepper until well combined.
  • Add the chopped spinach, diced bell pepper, halved cherry tomatoes, shredded cheese, and chopped green onions to the egg mixture. Stir gently to combine.
  • Lightly spray a muffin tin with olive oil to prevent sticking.
  • Pour the egg mixture evenly into the muffin tin cavities, filling each about 3/4 full to allow for rising.
  • Bake in the preheated oven for 18-20 minutes, or until the egg muffins are puffed up and a toothpick inserted in the center comes out clean.
  • Once done, remove from the oven and let them cool in the tin for 5 minutes before gently running a knife around the edges and transferring them to a wire rack to cool completely.
  • Enjoy them warm or store them in an airtight container in the refrigerator for up to a week. They can be reheated in the microwave for a quick breakfast!

Notes

Serve warm or store in an airtight container in the refrigerator for up to a week. Can be reheated in the microwave.
Keyword breakfast, eggs, meal prep, muffins, vegetables