Scrambled egg muffins –Looking for a quick and delicious breakfast option? Try these Scrambled Egg Breakfast Muffins! They are perfect for busy mornings or a grab-and-go meal. Packed with protein and vegetables, these muffins are both wholesome and customizable. Let’s get started!
Scrambled Egg Breakfast Muffins
These muffins are easy to prepare and can be made ahead of time, making them a fantastic choice for meal prep. Enjoy them fresh out of the oven or heat them up for a satisfying breakfast during the week.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup diced bell peppers (red, green, or a mix)
- 1/2 cup chopped spinach
- 1 cup shredded cheese (cheddar or your favorite)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder (optional)
- Cooking spray or muffin liners
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it with cooking spray or lining it with muffin liners.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Add the diced bell peppers, chopped spinach, shredded cheese, salt, pepper, and garlic powder to the egg mixture. Stir until everything is evenly distributed.
- Pour the mixture into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are puffed and a toothpick inserted in the center comes out clean.
- Once baked, let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or store in an airtight container in the refrigerator for up to a week. Reheat in the microwave before serving.
These Scrambled Egg Breakfast Muffins are versatile; feel free to add any other vegetables or meats you enjoy! Enjoy your nutritious breakfast and start your day right!