Start your day off right with these delightful Cheese and Veggies Breakfast Egg Muffins! Bursting with flavor and packed with nutritious ingredients, these easy-to-make muffins are the perfect grab-and-go breakfast option for busy mornings. Imagine biting into a fluffy, cheesy muffin filled with colorful veggies that not only satisfy your taste buds but also fuel your body for the day ahead. Whether you're meal prepping for the week or hosting a brunch, these muffins are sure to impress. Ready to elevate your breakfast game? Let’s dive into this simple yet delicious recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup diced vegetables (bell peppers, spinach, etc.)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Wash and finely dice your selected vegetables. For best results, chop bell peppers, spinach, or other vegetables into small, uniform pieces to ensure even cooking and distribution.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add milk, salt, black pepper, and garlic powder to the whisked eggs. Stir well to ensure all seasonings are evenly incorporated.
- Fold in the shredded cheese and diced vegetables, gently mixing to distribute ingredients evenly throughout the egg mixture.
- Using a ladle or measuring cup, carefully pour the egg mixture into each muffin tin cavity, filling each about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffy, golden around the edges, and a toothpick inserted in the center comes out clean.
- Remove from oven and let the egg muffins cool in the tin for 5 minutes. This helps them set and makes removal easier.
- Gently run a knife around the edges of each muffin and carefully remove them from the tin. Serve warm or allow to cool completely for meal prep storage.
Tips
- Customize Your Veggies: Feel free to get creative with your vegetable choices! Try adding diced zucchini, mushrooms, or even some spicy jalapeños for an extra kick.
- Cheese Variations: While cheddar is a classic choice, experiment with other cheeses like feta, mozzarella, or pepper jack to give your muffins a unique twist.
- Make Ahead: These muffins are great for meal prep! Bake a batch on the weekend and store them in the fridge for a quick breakfast throughout the week.
- Don’t Overfill: When pouring the egg mixture into the muffin tin, be careful not to overfill. Leave about 1/4 inch of space at the top to allow the muffins to rise without spilling over.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins towards the end of the cooking time. They should be puffed up, golden, and a toothpick should come out clean when inserted.
- Serving Suggestions: Pair your egg muffins with a side of fresh fruit or a light salad for a complete breakfast or brunch spread.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 2g
Protein: 8g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 110mg
