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Breakfast Egg Muffins

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Start your day with a burst of flavor and nutrition with these fluffy and savory Breakfast Egg Muffins, packed with wholesome ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffins
  • 8 large large eggs The foundation of your muffins, providing protein and richness.
  • 1/3 cup whole milk Adds moisture and creaminess to the egg mixture.
  • 1/4 teaspoon salt Enhances the flavors of the ingredients.
  • 1/4 teaspoon black pepper Adds a mild hint of spice.
  • 1/4 teaspoon onion powder Offers savory depth to the flavor profile.
  • 1/4 teaspoon garlic powder Provides a warm, aromatic essence.
  • 3/4 cup bell pepper, chopped Adds sweetness, color, and crunch.
  • 1/2 cup tomatoes, chopped Introduces juiciness and freshness.
  • 1/2 cup spinach or kale, chopped A boost of greens for added nutrition.
  • 3/4 cup feta cheese, crumbled Delivers a tangy creaminess to each bite.
Optional Garnishes
  • Chopped parsley or chives For garnish.
  • Freshly grated parmesan cheese For garnish.
  • Red pepper flakes For an added touch of flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a muffin pan by spraying it with nonstick spray to prevent sticking.
  2. In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, onion powder, and garlic powder until the mixture is well combined and slightly frothy.
  3. Evenly distribute the chopped bell pepper, tomatoes, and spinach or kale into each muffin cup.
  4. Carefully 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 for a delicious finish.
Baking
  1. Bake in the preheated oven for 18 to 20 minutes, or until the muffins are puffed up and golden brown.
  2. Remove from the oven and let cool for about 5 minutes before carefully removing from the muffin pan.
Serving
  1. Serve immediately, or store in an airtight container in the refrigerator for a quick breakfast option throughout the week.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 6gProtein: 10gFat: 10gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 2g

Notes

For a perfect rise, avoid overfilling the muffin cups. Store leftover muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. To reheat, simply microwave for a minute or bake from frozen at 350°F (175°C) for about 10 minutes. Consider adding cooked bacon or sausage for a heartier version or swap out feta for cheddar cheese for a different flavor twist.

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