If you're looking for a quick and healthy breakfast option, these Egg Muffins are just what you need. Packed with veggies and cheese, they're perfect for meal prep and on-the-go mornings. Let's dive into the delicious simplicity of this recipe!
The star of our show here is, of course, the eggs. They're the base that holds everything together and provide that rich, creamy texture. Next up, we have bell peppers, which add a sweet, mild crunch. Spinach is a sneaky way to pack in some greens without overpowering the flavor. Onions bring a subtle sharpness that balances the sweetness of the peppers. Cheddar cheese adds that melty, savory touch we all love. Finally, a seasoning mix of salt, black pepper, and garlic powder ties everything together, enhancing each ingredient's natural flavor.
These egg muffins pair beautifully with a fresh fruit salad or a slice of whole-grain toast for a balanced breakfast. For a brunch spread, serve alongside a platter of smoked salmon and avocado slices. They also make a great protein-packed snack on their own!
First, preheat your oven to 350°F (175°C). This is a good time to gather your ingredients and grease a 12-cup muffin tin. You can use cooking spray or a little bit of oil — just make sure each cup is lightly coated to prevent sticking.
In a large mixing bowl, crack in all 6 eggs. Add the salt, pepper, and garlic powder, then whisk everything together until the mixture is smooth and slightly frothy. This ensures the seasonings are evenly distributed and the eggs are well combined.
Now, fold in the prepared bell peppers, spinach, onions, and shredded cheddar cheese. Stir until all the ingredients are evenly mixed throughout the egg base. This step is crucial for getting a consistent bite of veggies and cheese in each muffin.
Pour the egg mixture into the muffin cups, filling each about 3/4 full. This gives them room to puff up while baking. Slide the tin into your preheated oven and let them bake for about 20-25 minutes. You'll know they're ready when the tops are slightly golden and the eggs are set.
Once they're done, remove the tin from the oven and allow the muffins to cool for a few minutes. This makes them easier to remove from the tin and gives them a chance to firm up a bit more.
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