Description
These mini breakfast muffins are a quick and delicious way to start your day. Packed with eggs, vegetables, cheese, and optional sausage or bacon, they offer a savory and satisfying meal that’s easy to prepare and perfect for busy mornings or brunch gatherings.
Ingredients
Main Ingredients
- 2 eggs
- 1/4 cup milk
- 1/2 cup diced vegetables (bell peppers, onions, spinach)
- 1/4 cup shredded cheese
- Salt and pepper to taste
- 1/2 cup cooked sausage or bacon (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the muffins evenly.
- Mix Eggs and Milk: In a bowl, whisk together the eggs and milk until well combined to create the base for the muffins.
- Add Vegetables and Meat: Stir in the diced vegetables, shredded cheese, and cooked sausage or bacon if using. This adds flavor and texture to each muffin.
- Season: Add salt and pepper to taste to enhance the overall flavor of the mixture.
- Fill Muffin Tins: Grease the muffin tins lightly, then pour the mixture into each cup, filling about two-thirds full to allow space for rising.
- Bake: Place the muffin tin in the oven and bake for 15-20 minutes or until the eggs are fully set and the tops are lightly golden brown.
- Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes to firm up and make removal easier.
- Serve: Carefully remove the mini muffins from the tin, serve warm, and enjoy your quick, nutritious breakfast!
Notes
- You can customize the vegetables based on your preference, such as adding mushrooms or tomatoes.
- For a vegetarian version, omit the sausage or bacon.
- Use lactose-free milk or dairy-free cheese to make this recipe lactose-friendly.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- To make the muffins more filling, consider adding cooked quinoa or oats to the mixture.
