These Breakfast Egg Muffins are perfect for a grab-and-go breakfast that is packed with protein, veggies, and flavor! Whether you’re prepping for a busy week or hosting a brunch, these muffins are sure to please.
Ingredients (Makes 12 muffins):
- 6 large eggs
- ½ cup cooked ham (or turkey, diced)
- 1 bell pepper (yellow or red, diced)
- ¼ cup green onions (chopped)
- ½ cup cherry tomatoes (diced)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- Salt to taste (optional)
- 1 tbsp olive oil (for greasing)
Instructions:
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Preheat and Prepare:
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with olive oil or non-stick spray. -
Prepare the Ingredients:
- In a medium bowl, crack 6 eggs and whisk them together until fully blended.
- Add in the garlic powder, onion powder, black pepper, and salt (if using). Stir to combine.
- Chop the ham, bell pepper, green onions, and cherry tomatoes into small pieces.
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Assemble the Muffins:
- Evenly distribute the diced ham, bell peppers, green onions, and cherry tomatoes into the 12 muffin cups.
- Pour the egg mixture evenly over the veggies and ham in each muffin cup.
- Top with a generous amount of shredded cheddar cheese.
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Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are fully set and the tops are slightly golden. A toothpick inserted should come out clean. -
Serve:
Allow the muffins to cool for a few minutes before removing them from the muffin tin. Serve them warm or refrigerate for later.
Nutritional Information (Approximate per muffin):
- Calories: 140 kcal
- Protein: 12g
- Carbs: 4g
- Fat: 10g
- Fiber: 1g
Flavor Tips & Variations:
- Add more veggies: Feel free to add spinach, zucchini, or mushrooms for more fiber and nutrients.
- Vegan option: Replace eggs with a tofu scramble and use a dairy-free cheese substitute.
- Add a kick: Try adding a bit of jalapeño or hot sauce to the egg mixture for some heat.
