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Breakfast Egg Muffins

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Start your day with a burst of flavor and nutrition with these delightful Breakfast Egg Muffins, packed with wholesome ingredients and perfect for busy mornings.

  • Author: daniel-kim
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free

Ingredients

Scale
  • 8 large eggs
  • 1/3 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup bell pepper, chopped
  • 1/2 cup tomatoes, chopped
  • 1/2 cup spinach or kale, chopped
  • 3/4 cup feta cheese, crumbled
  • Optional for garnish: Chopped parsley or chives, freshly grated parmesan cheese, red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare a muffin pan by spraying it with nonstick spray.
  2. Whisk together the eggs, whole milk, salt, black pepper, onion powder, and garlic powder until well combined.
  3. Place a mixture of the chopped bell pepper, tomatoes, and spinach or kale into each muffin cup, dividing evenly.
  4. Pour the egg mixture into each muffin cup, filling them about three-quarters full.
  5. Sprinkle the crumbled feta cheese evenly over the top of each filled muffin cup.
  6. Bake in the preheated oven for 18 to 20 minutes, or until the muffins are puffed up and golden brown.
  7. Remove from the oven and let them cool for about 5 minutes before gently removing from the muffin pan.
  8. Serve immediately, or store in an airtight container in the refrigerator for later enjoyment.

Notes

For best results, chop your vegetables evenly to ensure even cooking. These muffins freeze well and can be stored individually.

Nutrition

Find it online: https://daytasty.com/breakfast-egg-muffins/