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.
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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