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Breakfast Egg Muffins

These Breakfast Egg Muffins are a cozy, make-ahead breakfast option, packed with flavor and customizable ingredients. They're perfect for busy mornings or a relaxing weekend brunch.
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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
  

Base Ingredients
  • 8 large large eggs Room temperature eggs blend more evenly.
  • 1/4 cup milk or unsweetened almond milk Adds creaminess; substitute with oat milk for dairy-free.
Cheese
  • 1 cup shredded cheddar or melting cheese of choice Sharp cheddar gives a cozy bite.
Vegetables
  • 1 cup diced bell peppers and onions Colorful and full of texture.
  • 1 cup chopped spinach or kale A simple way to make these a healthy option.
Meat (optional)
  • 4 slices cooked bacon or 1 cup cooked sausage crumbles Savory; optional for vegetarian versions.
Seasoning
  • to taste Salt
  • to taste Pepper
  • a pinch smoked paprika Adds extra flavor.
Miscellaneous
  • as needed Nonstick spray or olive oil To keep the muffins releasing easily.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or olive oil.
  2. In a large bowl, whisk the eggs with milk, salt, pepper, and smoked paprika until smooth and slightly frothy.
  3. Stir in the shredded cheese, chopped vegetables, spinach, and cooked bacon or sausage until evenly distributed.
  4. Spoon the mixture into the prepared muffin cups, filling each about three-quarters full.
Baking
  1. Bake for 18–20 minutes, until edges are golden and the muffins jiggle gently in the center.
  2. Let cool for 2–3 minutes, then gently run a butter knife around each muffin and pop them out.

Notes

These muffins are a perfect canvas for personalization. For a Mediterranean twist, add sun-dried tomatoes and olives with feta. Mini versions can be made using a mini muffin tin—reduce bake time by 6–8 minutes. To store, refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.