Description
These Muffin Tin Breakfast Eggs are a delightful, customizable breakfast option made with eggs, vegetables, cheese, and cooked meats baked to perfection in a muffin tin. They are easy to prepare, portable, and perfect for meal prepping or a quick nutritious morning meal.
Ingredients
Egg Mixture
- 12 large eggs
- 1/2 cup milk or cream
- Salt, to taste
- Pepper, to taste
- Preferred herbs and spices (e.g., dill, chives, parsley), optional
Vegetables
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup tomatoes, diced
Cheese
- 1/2 cup shredded cheddar, feta, or mozzarella
Meats (cooked and chopped)
- 1/2 cup bacon
- 1/2 cup sausage
- 1/2 cup ham, diced
Instructions
- Prepare Ingredients: Chop vegetables into small, uniform pieces for even cooking. Cut cooked meats into bite-sized chunks. Preheat the oven to 350°F (175°C).
- Mix Eggs: In a bowl, thoroughly whisk together the eggs and milk or cream until combined and slightly frothy. Season the mixture with salt, pepper, and any preferred herbs or spices for added flavor.
- Assemble Muffins: Spray each muffin cup with non-stick spray or grease with butter. Evenly distribute the chopped vegetables, meats, and cheese into each cup. Carefully pour the egg mixture over the fillings, filling each cup about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes until the eggs are fully set and the edges are slightly golden. Check doneness by inserting a toothpick; it should come out clean.
- Cool and Serve: Allow the muffins to cool for a few minutes before removing them with a butter knife or spatula. Serve warm or store for later consumption.
Notes
- Feel free to customize fillings according to your preference, adding or omitting vegetables, meats, or cheese.
- These muffin tin eggs can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- Using non-stick spray or butter ensures easy removal from the muffin tin.
- For a dairy-free option, substitute milk or cream with almond milk or another plant-based milk.
- Check the eggs starting at 18 minutes to avoid overcooking and drying out the muffins.
