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–+ servings
Jessica Morgan

Savory Breakfast Egg Muffins: Perfect for Busy Mornings!

Savory Breakfast Egg Muffins are a quick and easy breakfast option, perfect for busy mornings. Packed with protein and vegetables, they are both nutritious and delicious.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 1/2 cup milk
  • 1 cup diced bell peppers any color
  • 1 cup diced cooked ham or cooked bacon
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with muffin liners.
  2. In a large mixing bowl, whisk together the eggs and milk until well combined.
  3. Stir in the diced bell peppers, cooked ham, shredded cheddar cheese, chopped green onions, salt, black pepper, garlic powder, and onion powder. Mix until everything is evenly distributed.
  4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
  6. Remove from the oven and let cool for a few minutes before gently removing the muffins from the tin. Serve warm or allow to cool completely before storing.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 200mgSodium: 300mgSugar: 1g

Notes

  • For a vegetarian option, omit the ham and add in your favorite vegetables like spinach, mushrooms, or zucchini.
  • These egg muffins can be made ahead of time and stored in the refrigerator for up to 5 days. Simply reheat in the microwave for a quick breakfast.

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