Breakfast Egg Muffins Recipe

There’s something extraordinarily delightful about starting your day with a plate of warm, delectable breakfast egg muffins. These little wonders are not your typical breakfast; they embody a perfect blend of nourishment, creativity, and ease, making them a definite must-try dish. Imagine waking up to the inviting smell of freshly baked egg muffins, filled with a rainbow of vegetables and oozing melted cheese, set in the warm company of family in a cozy kitchen. This recipe not only promises delightful bites but also holds the potential for wonderful family moments and a great start to your day.

Ingredients

• 12 large eggs
• 1 cup diced bell peppers (red, green, and yellow)
• 1 cup baby spinach, chopped
• 1/2 cup diced tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup milk
• Salt and pepper to taste
• 1 tsp olive oil (for greasing)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or cooking spray.
2. In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
3. Evenly distribute the diced bell peppers, chopped spinach, and diced tomatoes across the muffin tin cups.
4. Pour the egg mixture over the vegetables, filling each cup about 3/4 of the way up. Top each with a sprinkle of shredded mozzarella cheese.
5. Bake for 20 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm and enjoy!

Helpful Tips

• To make this recipe even easier, you can prepare the vegetable mix the night before and store it in the fridge.
• Feel free to customize your egg muffins with other vegetables such as mushrooms, zucchini, or onions.
• If you prefer, you can use different types of cheese, like cheddar, feta, or pepper jack.

Storage Instructions

These breakfast egg muffins can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to a month. To reheat, simply microwave for 30-60 seconds or until warmed through.

Ingredient Substitutions

• Instead of mozzarella, try using cheddar, feta, or pepper jack cheese.
• Substitute baby spinach with kale or arugula for a different flavor.
• Use any milk you prefer, including almond milk for a dairy-free version.

Serving Suggestions

Pair these delightful muffins with fresh fruit, a side of whole-grain toast, and a steaming cup of your favorite tea or coffee. They also make a wonderful addition to a brunch spread.

At Zynahz, our mission is to bring joy and creativity into your kitchen through family-friendly recipes that inspire and delight. We hope you and your loved ones enjoy these breakfast egg muffins as much as we do. We encourage you to try this recipe and share your delicious results with us. Don’t forget to spread the love by sharing this recipe with friends and family. For more delightful recipes, creative cooking tips, and a touch of inspiration, explore Zynahz, follow us on social media, and join our newsletter community.