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Egg Muffins

A quick and savory make-ahead breakfast that's perfect for busy mornings and lunchboxes, these egg muffins are light, customizable, and easy to bake.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Eggs & Dairy
  • 6 large large eggs
  • 1/4 cup milk
Vegetables
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped spinach
Cheese
  • 1/2 cup shredded cheddar cheese
Seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and grease a muffin tin with non-stick cooking spray.
  2. In a large mixing bowl, crack the eggs and whisk them together with the milk until well combined.
  3. Add in the chopped bell peppers, chopped spinach, shredded cheddar cheese, salt, and black pepper. Stir everything together until evenly distributed.
  4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
  2. Remove from the oven and let them cool slightly before using a knife to loosen the edges and remove the egg muffins from the tin.
  3. Serve the egg muffins warm and enjoy!

Notes

Don't overfill the cups to avoid spilling. Precook watery vegetables to prevent soggy muffins. Store in the refrigerator for up to 4 days or freeze for up to 3 months.