Description
These Mini Breakfast Muffins are a quick and delicious way to start your day, featuring a savory mix of eggs, vegetables, cheese, and optional sausage or bacon. Perfectly portioned for grab-and-go mornings, they bake up golden and fluffy in just 20 minutes.
Ingredients
Egg Mixture
- 2 eggs
- 1/4 cup milk
- Salt and pepper to taste
Fillings
- 1/2 cup diced vegetables (bell peppers, onions, spinach)
- 1/4 cup shredded cheese
- 1/2 cup cooked sausage or bacon (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the muffins evenly.
- Whisk Eggs and Milk: In a medium bowl, whisk together the eggs and milk until fully combined and slightly frothy, which will help create a light texture.
- Add Vegetables and Cheese: Stir in the diced vegetables and shredded cheese, folding gently to distribute the ingredients evenly throughout the egg mixture.
- Add Meat and Season: Incorporate the cooked sausage or bacon if using, then season the mixture with salt and pepper to taste for balanced flavor.
- Fill Muffin Tins: Grease the muffin tins lightly, then pour the mixture into each cup, filling them about two-thirds full to allow space for rising.
- Bake: Bake the muffins in the preheated oven for 15-20 minutes, or until the eggs are fully set and the tops turn lightly golden brown.
- Cool: Allow the muffins to cool for a few minutes in the tin to firm up before removing them gently with a spoon or knife if needed.
- Serve: Serve warm and enjoy these mini breakfast muffins as a convenient and satisfying morning meal or snack.
Notes
- These muffins can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to customize the vegetables and cheese to your preference.
- To make this recipe vegetarian, omit the sausage or bacon.
- If preferred, use egg whites only for a lower cholesterol option.
- Ensure the muffin tins are greased well or use silicone muffin liners for easy removal.
