Breakfast Egg Muffins
These comforting Breakfast Egg Muffins are a make-ahead delight, featuring tender eggs, melty cheese, and roasted vegetables, perfect for busy mornings or leisurely brunches.
Ingredients
Main ingredients
- 6 large large eggs The base that makes each muffin tender and fluffy.
- 1/4 cup milk or unsweetened almond milk Adds silkiness; use dairy-free for lactose intolerance.
- 1 cup shredded cheddar or gruyere Melts into creamy pockets; nutritional yeast is a great substitute for a dairy-free, cheesy flavor.
- 1/2 cup diced bell pepper Adds sweet crunch; substitute with zucchini for a milder taste.
- 1/2 cup baby spinach, roughly chopped A sneaky way to add greens; kale works too when massaged first.
- 1/4 cup cooked and crumbled breakfast sausage or turkey bacon For a heartier muffin; use smoked tempeh for a vegetarian twist.
- 1/4 teaspoon salt Seasoning to lift the flavors.
- 1/8 teaspoon black pepper Seasoning to lift the flavors.
- 1 pinch smoked paprika Seasoning to lift the flavors.
- Nonstick cooking spray or a little olive oil To gently grease the muffin tin.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 6- or 12-cup muffin tin so the muffins release easily.
- Whisk the eggs and milk in a large bowl until well blended and a little frothy.
- Add salt, pepper, and smoked paprika to the egg mixture.
- Stir in the shredded cheese, diced bell pepper, chopped spinach, and cooked sausage.
- Divide the mixture evenly among the muffin cups. If you like a golden top, sprinkle a pinch of extra cheese on each muffin.
Baking
- Bake for 18–22 minutes, until the tops are set and slightly puffed. A toothpick should come out clean or with a few moist crumbs.
- Let them cool for 3 minutes before using a small knife to loosen the edges.
Serving
- Serve warm straight from the tin or cool and refrigerate for grab-and-go mornings.
Notes
Refrigerate in an airtight container for up to 4 days. Freeze individually wrapped muffins for up to 3 months. Thaw in the refrigerator overnight or reheat from frozen at 350°F (175°C) for 10–12 minutes. For a festive meal, stir in caramelized onions and a sprinkle of herbs de provence.