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Breakfast Egg Muffins

Breakfast Egg Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp butter, plus more for the tin
  • 1/2 cup finely diced bell pepper
  • 1/4 cup finely chopped onion
  • 1 cup fresh spinach, chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup cooked crumbled bacon or sausage (optional)

Method
 

  1. Sauté bell pepper and onion in the teaspoon of butter over medium heat until softened, about 4 minutes. Add spinach and cook 1 minute more, then cool to room temperature.
  2. Whisk eggs, milk, salt, and pepper in a large bowl until frothy. Fold in cheese, cooled vegetables, and meat if using.
  3. Generously butter a 12-cup muffin tin. Divide the egg mixture evenly among the cups, filling each about three-quarters full.
  4. Bake at 350°F (175°C) for 18 to 22 minutes, until tops are set and edges are golden. Cool in the pan 5 minutes, then run a knife around each muffin to unmold.

Notes

Cool the muffins completely before refrigerating or freezing. They keep well in the fridge for up to 4 days and freeze for up to a month when wrapped individually.