Breakfast egg muffins will help kickstart your morning!
Do you need something fast and easy for breakfast, that isn’t junk, and will give you a healthy start to your day?
These breakfast egg muffins are super delicious, protein packed, and made with ingredients that are good for our bodies!
Breakfast egg muffins are perfect for busy mornings, weekend brunch, or even holidays….they come together quickly and are sure to be a hit!
Breakfast is the most important meal to start your day, but it is usually the most neglected. We need a breakfast that is fast, delicious, and filling.
Anyone else struggle with breakfast in the morning? Seriously, the last thing that I want to do is spend a lot of time cooking right when I wake up.
I can make a batch or two of these on Sunday and they last us the entire week!
On Sundays I usually clean and cut up all the vegetables for the refrigerator for the week. So, I make these breakfast egg muffins while I’m already cutting up vegetables anyway.
It makes prep time fast and simple.
Once you try them, there’s no way to NOT love them. They’re quick, easy, and so flavorful.
These Breakfast Egg Muffins are loaded with all your breakfast favorites and will ensure you start your busy day on a healthy note!
I use a non-stick muffin tin. No need to ever spray! This is one of my best buys for cooking any kind of muffins. (Like this one)
Personalize your ingredients
The great thing about these muffins are that you can personalize them to your taste . . . don’t like meat? Leave the meat out!
Don’t care for spinach? No need to add it! Love mushrooms? Then by all means, add as much as you like!
I usually add ham also, but didn’t have any while I was making this. See what I mean about ingredients?
Use whatever you have or change the ingredients different weeks to keep from getting bored. Last week I made breakfast egg muffins with green peppers, mushrooms and uncured bacon.
Add egg mixture to the muffin tins. You can also add all your ingredients to the egg mixture and then pour in the muffin tins.
But, I have found it is better to add the ingredients to the muffin tins and THEN pour the egg mixture. Otherwise, the heavier vegetables fall to the bottom of the egg mixture bowl and do not get evenly divided into the muffin tins.
Breakfast egg muffins are the perfect grab & go breakfast….and a breakfast I feel GREAT about feeding my kids.
Did I mention they are also FAST to make?
Different ingredient options:
- red bell pepper
- green bell pepper
(I am including all the things that I added in my muffins, but you can adapt this recipe to whatever you want.)
- 10 eggs
- 1/4 cup milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup green bell pepper, diced
- 1/2 medium yellow onion
- 1/4 cup baby spinach, finely shredded
- 1/2 cup shredded cheddar cheese (I use colby jack)
- 4-5 dashes of hot sauce (optional, but adds flavor)
- Preheat oven to 350 degrees.
- In a large glass mixing bowl, combine eggs, milk, salt, pepper, and garlic powder and whisk well. (add hot sauce if using)
- Grease muffin tin well or use a non-stick muffin tin like I use. (Like this one)
- Divide vegetables or any ingredients evenly among 12 muffin cups.
- Pour egg mixture evenly among the muffin cups.
- Sprinkle with 1/2 c. cheese.
- Bake at 350 degrees for 20 minutes or until centers are set and muffins are beginning to brown.
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