Description
Egg muffins are versatile, nutritious, and easy-to-make baked egg bites loaded with veggies, cheese, and optional meats—perfect for meal prep or quick breakfasts.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (any type)
- 1 cup shredded cheddar cheese
- 1 cup fresh chopped spinach
- 1/2 cup diced bell pepper
- 1/4 cup finely chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional: cooked bacon, sausage, extra veggies, herbs, or spices
Instructions
- Preheat oven to 350°F (175°C). Grease or line muffin tin.
- Whisk eggs, milk, salt, and pepper until well combined and slightly frothy.
- Fold in chopped spinach, bell pepper, onion, and shredded cheese.
- Pour mixture evenly into muffin cups, filling about 3/4 full.
- Tap pan gently to release air bubbles.
- Bake for 20-25 minutes or until tops are set and golden; test doneness with toothpick.
- Let cool 5 minutes in tin, then transfer to wire rack.
Notes
- Do not overfill muffin cups to avoid overflow.
- Grease muffin tin well to prevent sticking.
- Check doneness with toothpick to avoid sogginess.
- Allow muffins to cool before removing to maintain shape.
- Store in airtight container in fridge up to 4 days or freeze for longer.
- Reheat in microwave or oven; oven reheat gives crispier edges.
- Experiment with herbs, spices, and mix-ins for variety.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110-130 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8-10 g
- Saturated Fat: 3-4 g
- Unsaturated Fat: 4-5 g
- Trans Fat: 0 g
- Carbohydrates: 2-3 g
- Fiber: 1 g
- Protein: 7-9 g
- Cholesterol: 165-185 mg
Keywords: egg muffins, baked egg muffins, healthy egg muffins, egg breakfast muffins, veggie egg muffins