Breakfast Egg Muffin Recipe
Easy breakfast egg muffin recipe made in a muffin tin with eggs, cheese, and veggies. Bake for 20 minutes and serve all week!
Servings: 6 servings
Equipment
Ingredients
- 9 large eggs
- 2 tablespoons milk
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup baby spinach chopped
- ½ cup red bell peppers diced
- ½ cup red onions diced
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone cups or parchment paper cups.
- Crack the eggs into a large bowl or measuring cup with a spout. Add the milk, oregano, salt, and pepper, and whisk until smooth. Set aside.
- Add the spinach, peppers, onions, and cheese into the muffin cups. Pour the egg mixture on top until the liquid almost reaches the tops of the molds, about ⅓ cup per muffin cup.
- Bake until the egg cups are puffed and the center is solid and no longer jiggly, about 18–22 minutes.
- Cool in the pan for 5–10 minutes. Run a butter knife around the edges to help loosen them if needed. Serve immediately.
Video
Notes
Storage: Store egg muffins in an airtight container in the fridge for up to 4 days. To reheat, microwave refrigerated baked egg cups for 20–30 seconds, or until warmed through.
Freezing: Individually wrap them in a freezer-safe container for up to 3 months. To reheat, let them thaw in the fridge overnight, then microwave them for 20–30 seconds, or until warmed through. Or, reheat them directly from frozen in the microwave for 60 seconds.
Nutrition
Serving: 2egg muffins | Calories: 185kcal | Carbohydrates: 4g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 265mg | Sodium: 418mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1418IU | Vitamin C: 18mg | Calcium: 191mg | Iron: 2mg
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