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Easy Cheesy Breakfast Egg Muffins
These portable and protein-packed egg muffins are not only easy to make but also customizable with various add-ins. They are perfect for quick breakfasts, lunches on the go, or a protein-rich snack. Its ingredients can be varied according to your taste preferences.
Ingredients
- 10 large eggs
- salt and pepper to taste
- 1 Cup of grated cheddar cheese
- 1 Cup of diced bell peppers
- 1⁄2 Cup of diced onions
- 1 Cup of chopped spinach
- baking spray
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Directions
Preheat the oven to 350°F (175°C) and spray a 12-cup muffin pan with cooking spray.
In a large bowl, whisk together the eggs, salt, and pepper.
Add the cheese, bell peppers, onions, and spinach to the whisked eggs, then stir well to combine.
Evenly distribute the egg mixture among the prepared muffin cups.
Bake for about 20 minutes, or until the eggs are set and slightly golden at the edges.
Allow the egg muffins to cool for a few minutes in the muffin pan before removing them. Use a knife to loosen the muffins if necessary.
Enjoy immediately or let cool completely and store in an airtight container in the refrigerator.
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