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To make these tasty egg muffins, you need: - 6 large eggs - 1/2 cup milk - 1 cup diced bell peppers (mix of red, green, and yellow) - 1/2 cup diced onions - 1 cup fresh spinach, chopped - 1/2 cup shredded cheese (cheddar or mozzarella) - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper These simple ingredients create a base full of flavor and nutrition. You can customize your egg muffins easily. Consider adding: - 1/4 cup cooked and crumbled turkey sausage or diced ham - Chopped tomatoes for extra freshness - Zucchini for a veggie boost - Feta cheese for a tangy twist Feel free to mix and match according to your taste. Each muffin packs a punch of nutrition. Here’s what you get per muffin: - Calories: 90 - Protein: 6g - Fat: 5g - Carbohydrates: 5g - Fiber: 1g These muffins are not only easy to make but also a great way to start your day. For the full recipe, check the section above. Start by preheating your oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil. This helps the muffins come out easily after baking. Make sure to coat each cup well. It takes just a minute, but it makes a big difference. In a large bowl, whisk together 6 large eggs and 1/2 cup of milk. Mix until smooth. Next, add in 1 cup of diced bell peppers, 1/2 cup of diced onions, and 1 cup of fresh chopped spinach. Then, stir in 1/2 cup of shredded cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. If you want more protein, fold in 1/4 cup of cooked turkey sausage or diced ham. Make sure everything is mixed well. This step is where you can get creative with flavors. Pour the egg mixture into the greased muffin tin. Fill each cup about 3/4 full. Bake in the preheated oven for 18-20 minutes. The muffins should puff up and be set in the middle. To test doneness, insert a toothpick into the center of a muffin. If it comes out clean, they're ready! After baking, let the muffins cool for a few minutes in the tin. Then, carefully remove them. Enjoy this simple yet tasty meal from the Full Recipe. To make the best egg muffins, start with fresh eggs. Use a whisk to blend the eggs and milk well. This step helps your muffins rise nicely. Add your veggies and cheese slowly. Mix them in gently to keep air in the egg batter. Fill the muffin cups to three-quarters full. This allows space for the muffins to puff up. Bake until they are golden and firm in the center. A toothpick test works well; if it comes out clean, they’re done! Store your egg muffins in an airtight container. This keeps them fresh in the fridge for up to five days. If you want to save them longer, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer. To reheat, simply pop them in the microwave. Just a minute or two should warm them right up! Egg muffins are great on their own but can be even better with sides. Pair them with fresh fruit for a light meal. You can also serve them with toast for a heartier breakfast. A dollop of salsa or hot sauce adds a nice kick. For a fun twist, stack them on a sandwich or in a wrap. They make a tasty snack anytime! For the full recipe, check out the Sunny Morning Egg Muffins. {{image_2}} You can make your egg muffins vegetarian by leaving out meat. Use a mix of veggies like zucchini, mushrooms, and kale. These add great flavor and nutrients. You can swap the cheese for a dairy-free option if you prefer. Try adding herbs like dill or basil for extra taste. For more protein, add cooked bacon or turkey sausage. These ingredients elevate your breakfast muffins. You can also use chickpeas or lentils for a plant-based protein boost. Another option is to mix in cottage cheese, which adds creaminess and protein without many calories. Play with different spices to change the flavor. Try smoked paprika for a smoky taste or curry powder for a warm twist. You can also use salsas or hot sauces for a kick. Experimenting with different cheeses, like feta or blue cheese, can also create unique flavor profiles. For a sweet option, mix in some chopped fruits like apples or berries. You can find the Full Recipe to get started on these tasty variations! To keep your egg muffins fresh, store them in an airtight container. Use a container that is not too big, so the muffins don't move around. Place parchment paper between layers if you stack them. This will help avoid sticking. Store them in the fridge right after they cool down. Freezing is a great way to save your egg muffins for later. Allow the muffins to cool completely. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer-safe bag. Squeeze out as much air as possible before sealing. You can freeze them for up to three months. In the fridge, your egg muffins will last about five days. They stay tasty and safe to eat during this time. If you freeze them, they can last for up to three months. Just remember to label the bag with the date. This way, you know when to enjoy them! For the full recipe, check out the linked recipe section above. Yes, you can make these egg muffins ahead of time. They store well in the fridge. After baking, let them cool down. Place them in an airtight container. They stay fresh for up to five days. This makes them perfect for busy mornings. If you want an egg-free option, try using silken tofu. Blend it until smooth. Use 1/4 cup of blended tofu for each egg. You can also use chickpea flour mixed with water. This gives a similar texture. Both options work well in the recipe. Reheating is easy. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. You can also use a microwave. Heat each muffin for about 30 seconds. Enjoy them warm for a tasty breakfast! You can make easy breakfast egg muffins using simple ingredients. We covered main ingredients, optional add-ins, and their nutrition. I shared steps for prepping, mixing, and baking. Tips on perfecting and storing your muffins were also included. You can explore variations like vegetarian and protein-packed options, too. These muffins are quick, healthy, and customizable. Enjoy easy breakfasts without the fuss!

Easy Breakfast Egg Muffins

Start your day right with these delicious Sunny Morning Egg Muffins! Packed with protein and vibrant veggies, these easy-to-make muffins are perfect for breakfast or a nutritious snack. Simply whisk together eggs, milk, and your favorite ingredients like bell peppers, spinach, and cheese, then bake to perfection. Discover the full recipe and enjoy a healthy start to your mornings—click through for more tasty details and tips!
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Ingredients
  

6 large eggs

1/2 cup milk

1 cup diced bell peppers (mix of red, green, and yellow)

1/2 cup diced onions

1 cup fresh spinach, chopped

1/2 cup shredded cheese (cheddar or mozzarella)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: 1/4 cup cooked and crumbled turkey sausage or diced ham

Instructions
 

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.

    In a large mixing bowl, whisk together the eggs and milk until well combined.

      Add in the diced bell peppers, onions, spinach, cheese, garlic powder, salt, and black pepper. If using, also fold in turkey sausage or ham. Mix everything evenly.

        Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 of the way full.

          Bake in the preheated oven for 18-20 minutes, or until the egg muffins are puffed and set in the middle. You can test doneness by inserting a toothpick—if it comes out clean, they're ready!

            Allow the muffins to cool for a few minutes in the tin before carefully removing them.

              Serve warm or let them cool completely before storing in an airtight container in the refrigerator for up to 5 days.

                Prep Time 10 mins | Total Time 30 mins | Servings 12 muffins

                  - Presentation Tips: Arrange the muffins on a colorful platter and garnish with fresh herbs like parsley or basil for a vibrant touch.