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Delicious Breakfast Muffins with Egg Recipe

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Breakfast Muffins with Eggs are a delicious, savory way to start your day. These muffins are filled with scrambled eggs, cheese, vegetables, and optional meat, making them a well-rounded and portable breakfast option. They’re perfect for meal prep, and you can customize them to fit your tastes. Whether you’re in a rush or enjoying a relaxed morning, these breakfast muffins are sure to keep you satisfied.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon or sausage (optional)
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onions
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1 tbsp olive oil or butter (for greasing)
  • 1 cup all-purpose flour
  • 1 tsp baking powder

Instructions

  • Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or butter, or line it with paper liners.
  • Prepare the Wet Ingredients:
    • In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until smooth and well combined.
    • Stir in the shredded cheddar cheese, diced bell peppers, onions, and crumbled bacon or sausage (if using).
  • Mix the Dry Ingredients:
    • In a separate bowl, combine the flour and baking powder.
    • Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix.
  • Fill the Muffin Tin:
    • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake the Muffins:
    • Bake for 18–22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  • Cool and Serve:
    • Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Serve warm.

Notes

  • For a healthier option, you can substitute the flour with almond flour or a gluten-free flour blend.
  • You can add other vegetables like spinach, zucchini, or mushrooms to customize the muffins to your taste.
  • These muffins can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave for 20-30 seconds.

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