Breakfast Egg Muffins
Delicious and customizable crustless quiches baked in a muffin tin, perfect for meal prep and portable breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 1 cup diced vegetables (bell peppers, spinach, onions, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- Salt and pepper to taste
- Optional toppings: cooked bacon, chopped herbs (chives, parsley), sliced green onions, hot sauce, or a sprinkle of smoked paprika
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the middle.
- In a medium bowl, crack the eggs and whisk until blended. Season with salt and pepper.
- Grease a 12-cup muffin tin lightly with cooking spray or oil.
- Divide the diced vegetables and shredded cheese evenly among the muffin cups, pressing any cooked toppings down gently.
- Pour the whisked eggs over the fillings, filling each cup about 3/4 full.
- Add any delicate toppings on top if desired.
- Bake for 18–20 minutes, until set and lightly golden. A toothpick inserted in the center should come out clean.
- Let muffins cool for a few minutes before removing from the tin. Serve warm or store for meal prep.
Notes
These muffins reheat well and are perfect for meal prep; they can be customized with various add-ins.
Find it online: https://www.wholesomeeasy.com/breakfast-egg-muffins-2/