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Breakfast Egg Muffins

Breakfast Egg Muffins are the perfect grab-and-go meal for busy mornings. These protein-packed, low-carb bites are endlessly customizable and easy to make ahead, ensuring you start your day with a nutritious and delicious breakfast.
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Equipment

  • - Muffin tin (12-cup)
  • - Non-stick cooking spray
  • - Mixing bowl
  • Whisk
  • Measuring cups and spoons

Ingredients
  

  • - 8 large eggs
  • - 1/4 cup milk dairy or non-dairy
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - 1/2 cup shredded cheese cheddar, mozzarella, or your choice
  • - 1/2 cup diced bell peppers any color
  • - 1/4 cup diced onions
  • - 1/4 cup chopped spinach
  • - 1/4 cup cooked and crumbled sausage bacon, or diced ham (optional)

Instructions
 

  • **Preheat Oven:** Preheat your oven to 375°F (190°C) and spray a muffin tin with non-stick cooking spray.
  • **Prepare Egg Mixture:** In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  • **Add Fillings:** Evenly distribute the bell peppers, onions, spinach, cheese, and optional meat into the muffin tin cups.
  • **Pour Egg Mixture:** Carefully pour the egg mixture over the fillings in each cup, filling about 3/4 full.
  • **Bake:** Place the muffin tin in the oven and bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
  • **Cool and Serve:** Let the muffins cool in the pan for 5 minutes before removing. Serve warm or store for later.