Breakfast Egg Muffins Recipe
These quick and versatile breakfast egg muffins are easy to make and packed with flavor and nutrition, perfect for busy mornings.
Ingredients
- 12 large eggs Large eggs
- 1 cup Shredded cheddar cheese
- ½ cup Red bell pepper, diced
- ½ cup Fresh spinach, chopped
- ½ cup Cooked and crumbled beef bacon
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin pan by spraying it with non-stick spray.
- In a large mixing bowl, crack in the eggs and beat them until they are light and frothy.
- Add the shredded cheddar cheese, diced red bell pepper, chopped spinach, crumbled bacon, salt, and pepper into the beaten eggs. Stir everything together until well combined.
- Carefully fill each muffin cup with the egg mixture, leaving a little room for the muffins to rise.
- Place the muffin pan in the preheated oven and bake for 15-20 minutes until the tops feel firm and no longer jiggle. Allow them to cool slightly before serving.
Notes
- For best results, use fresh ingredients, avoid overmixing, and store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 150kcalCarbohydrates: 2gProtein: 10gFat: 11gSaturated Fat: 5gSodium: 220mgFiber: 1gSugar: 1g
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