Fluffy Breakfast Egg Muffins
These fluffy breakfast egg muffins are a perfect grab-and-go meal packed with protein and veggies. Light, airy, and easy to customize, they make a nutritious start to your day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins 1x
Ingredients
6 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/2 cup diced bell pepper (red or green)
1/4 cup finely chopped onion
1/2 cup fresh spinach, chopped
1/4 cup cooked and crumbled breakfast sausage
1 teaspoon olive oil
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with olive oil.
In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until the mixture is light and frothy.
Add the shredded cheddar cheese, diced bell pepper, chopped onion, chopped spinach, and cooked breakfast sausage to the egg mixture. Stir gently to combine.
Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, or until the egg muffins are puffed, set, and lightly golden on top.
Remove the muffins from the oven and allow them to cool for 2 minutes before carefully removing from the tin.
Serve warm or at room temperature.