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Easy Egg Muffins

These Easy Egg Muffins are a nutritious and tasty breakfast option packed with protein and veggies, perfect for busy mornings or leisurely brunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1 cup diced bell peppers
  • 1 cup diced spinach
  • 1/2 cup shredded cheese your choice
  • 1/2 cup diced onions
  • Salt and pepper to taste
  • Cooking spray or oil for greasing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it with cooking spray or oil.
  2. In a large mixing bowl, beat the eggs until well blended. Add in the diced bell peppers, spinach, onions, shredded cheese, salt, and pepper to taste. Stir until all ingredients are fully combined.
  3. Using a ladle or measuring cup, pour the egg mixture into each muffin cup, filling them about 2/3 full to allow for puffing.
  4. Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the muffins are set and slightly golden on top.
  5. Once baked, allow the muffins to cool for a few minutes before gently removing them from the tin. Enjoy warm, or store for later!

Notes

To perfect your Easy Egg Muffins, consider using cooked and crumbled halal chicken sausage, turkey bacon, or other vegetables like zucchini or mushrooms. Keep a close eye on the last few minutes of baking, and avoid overfilling the muffin tins to prevent overflow.