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Breakfast Muffins Egg

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Breakfast Muffins with Eggs are the perfect combination of savory and satisfying, making them a great start to your day. These muffins are packed with protein-rich eggs, cheese, and your favorite breakfast ingredients like vegetables or bacon, all baked into a delicious handheld muffin. They’re easy to make, perfect for meal prep, and ideal for busy mornings when you need a quick breakfast on the go.

Ingredients

Scale
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/2 cup diced bell peppers (red, green, or a mix)
  • 1/4 cup diced onions
  • 1/2 cup cooked and crumbled bacon or sausage (optional)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1 tbsp olive oil or butter (for greasing)

Instructions

  • Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
    • Grease a muffin tin with olive oil or butter, or line it with paper liners.
  • Prepare the Wet Ingredients:
    • In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
    • Stir in the shredded cheddar cheese, diced bell peppers, onions, and crumbled bacon or sausage (if using).
  • Mix the Dry Ingredients:
    • In a separate bowl, whisk together the flour and baking powder.
  • Combine Wet and Dry Ingredients:
    • Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  • Fill the Muffin Tin:
    • Divide the muffin batter evenly among the muffin cups, filling each cup about 2/3 full.
  • Bake the Muffins:
    • Bake for 18–22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  • Cool and Serve:
    • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm.

Notes

  • You can customize these muffins by adding ingredients like spinach, tomatoes, mushrooms, or different cheeses based on your preference.
  • For a low-carb version, substitute the flour with almond flour or a gluten-free flour blend.
  • These muffins store well in the refrigerator for up to 4 days and can be reheated in the microwave for 20-30 seconds.

Keywords: Breakfast Muffins with Eggs, savory breakfast muffins, egg muffins, easy breakfast muffins, make-ahead breakfast, muffin recipe with cheese and vegetables, protein-packed breakfast muffin, egg and cheese muffins, breakfast on the go.

Find it online: https://masonrecipes.com/breakfast-muffins-egg/