Savory Breakfast Egg Muffins (Printable Version)
Grab a savory breakfast with muffins loaded with eggs, veggies, and cheese. Easy for busy mornings.
# What You’ll Need:
→ Egg Mixture
01 - 6 large eggs
02 - 60 ml whole milk
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon ground black pepper
→ Vegetable Filling
05 - 60 g baby spinach, chopped
06 - 1 small red bell pepper, diced
07 - 60 g shredded cheddar cheese
→ Cooking Spray
08 - Nonstick cooking spray for greasing muffin tin
# Step-by-Step Guide:
01 - Set oven temperature to 375°F. Allow to preheat completely.
02 - Coat each cavity of a 12-cup muffin tin lightly with nonstick spray.
03 - Whisk together eggs, milk, salt, and pepper in a large bowl until fully blended.
04 - Fold chopped spinach, diced bell pepper, and shredded cheddar cheese into the egg mixture for even distribution.
05 - Pour mixture evenly into prepared muffin tin, filling each cup about three-quarters full.
06 - Transfer muffin tin to oven and bake for 18–22 minutes or until centers are set and edges are lightly golden.
07 - Allow muffins to cool in tin for 5 minutes, then carefully remove using a small offset spatula. Serve warm or at room temperature.
# Additional Tips::
01 -
- Easy to customize for any taste
- Meal prep friendly with simple storage
- Packed with protein for satisfying mornings
02 -
- High in protein and vitamins
- Can be frozen for convenient breakfasts
- Ideal for picky eaters or customizable diets
03 -
- Spray the muffin tin generously or use parchment liners to make cleanup easier
- I learned through trial and error that whisking the eggs well—not just stirring—makes the muffins soft and tender Do not skip letting them cool in the pan as this helps set the shape and prevents collapsing