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To make these tasty breakfast egg muffins, gather these items: - 6 large eggs - 1/2 cup milk - 1 cup fresh spinach, chopped - 1/2 cup bell pepper, diced (choose any vibrant color) - 1/2 cup cherry tomatoes, halved - 1/2 cup shredded cheese (cheddar or feta for a zesty kick) - 1/4 cup green onions, finely chopped - Salt and pepper to taste - 1 teaspoon garlic powder - 1/2 teaspoon dried oregano - Olive oil spray (for greasing the muffin tin) You can add fun flavors to your muffins! Here are some ideas: - Cooked bacon or sausage for a meaty bite - Mushrooms for an earthy flavor - Zucchini for added veggies - Different cheeses like mozzarella or goat cheese - Fresh herbs like basil or parsley for extra freshness Each muffin packs a nutritious punch. Here are some key facts: - Calories: 120 - Protein: 8g - Fat: 8g - Carbohydrates: 3g - Fiber: 1g - Sugar: 1g These muffins are a great way to start your day! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. In a large bowl, crack 6 large eggs. Add 1/2 cup of milk, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano. Sprinkle in salt and pepper to taste. Whisk everything together until it's well mixed and frothy. Next, add 1 cup of chopped spinach, 1/2 cup of diced bell pepper, and 1/2 cup of halved cherry tomatoes. Also, stir in 1/2 cup of shredded cheese and 1/4 cup of finely chopped green onions. Mix gently to spread the veggies and cheese evenly. Take a muffin tin and spray it with olive oil. This keeps the muffins from sticking. Carefully pour the egg mixture into the muffin cavities. Fill each one about 3/4 full. This gives the muffins space to rise without spilling over. Now, place your filled muffin tin in the preheated oven. Bake for 18-20 minutes. The muffins are done when they puff up and a toothpick comes out clean when you poke them. Once baked, take them out and let them cool in the tin for about 5 minutes. To remove them, run a knife around the edges. Then, transfer the muffins to a wire rack to cool completely. Enjoy them warm or store them in the fridge for later! To make your breakfast egg muffins fluffy, use fresh eggs. Fresh eggs help create a light texture. Whisk the eggs and milk until they are frothy. This adds air, which helps the muffins rise. Mix your veggies and cheese gently. Overmixing can make the muffins dense. Fill each muffin cup about 3/4 full. This gives them space to puff up beautifully. To avoid sticking, spray your muffin tin well with olive oil. Ensure you coat every cavity. If you do not have oil spray, use a paper towel to rub oil inside the tin. After baking, let the muffins cool for five minutes. Run a knife around the edges to help release them. This step will save you from messy muffins. These muffins are great for meal prep. You can make a batch and store them in the fridge. Keep them in an airtight container for up to one week. For serving, warm them in the microwave for a quick meal. Pair them with fresh fruit or yogurt for a balanced breakfast. You can also enjoy them cold as a snack. Add chopped green onions on top for a nice touch! Pro Tips Use Fresh Ingredients: Opt for the freshest vegetables and herbs to enhance the flavor and nutritional value of your egg muffins. Customize Fillings: Feel free to experiment with different vegetables, meats, or cheeses based on your taste preferences or what's in your fridge. Batch Cooking: Make a large batch at once for meal prep. These muffins freeze well and can be easily reheated for a quick breakfast. Check for Doneness: Use a toothpick to ensure the muffins are fully cooked. They should be puffed up and the toothpick should come out clean. {{image_4}} If you want a low-carb option, go keto with your egg muffins. Skip the milk and use cream cheese for a creamier texture. Add in crispy bacon bits. Choose green veggies like spinach and zucchini to keep carbs low. You can also swap regular cheese for cream cheese or mozzarella for a rich flavor. These muffins will be filling and tasty while sticking to keto rules. For a veggie twist, focus on colorful ingredients. You can use mushrooms, asparagus, and zucchini. Replace the cheese with a vegan option or skip it altogether. Make sure to add herbs like basil or parsley for extra flavor. This way, you get a healthy and bright breakfast that everyone can enjoy. Want more protein? Add cooked bacon or sausage to your muffins. Just chop the meat into small pieces before mixing it in. This addition gives a nice salty taste and keeps you full longer. You can also use turkey bacon for a leaner choice. Make sure to adjust the salt since bacon can be salty. Enjoy a hearty breakfast with these tasty protein-packed muffins! To keep your breakfast egg muffins fresh, place them in an airtight container. This helps lock in moisture and flavor. Store them in the fridge if you plan to eat them within a week. If you want to keep them longer, consider freezing. Reheating your egg muffins is super easy. You can use the microwave for a quick fix. Place one muffin on a microwave-safe plate and heat for about 30 seconds. Check if it’s warm. If it needs more time, heat in 10-second intervals. You can also use the oven. Preheat it to 350°F (175°C) and warm the muffins for about 10 minutes. This method keeps them fluffy. If you want to freeze your muffins, let them cool completely first. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. This way, they won’t get freezer burn. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight, then reheat as mentioned before. Enjoy your tasty, easy breakfast anytime! Yes, you can use egg whites. This will make your muffins lighter. You can mix three egg whites for each whole egg. This swap cuts down on fat. Just remember, muffins may taste less rich. Breakfast egg muffins can last up to one week in the fridge. Store them in an airtight container. This keeps them fresh and tasty. Always check for any signs of spoilage before eating. Absolutely! Make these muffins the night before. Just bake, cool, and store them in the fridge. They make a great grab-and-go breakfast. You can also reheat them quickly in the microwave. You learned the key steps to make tasty breakfast egg muffins. We covered essential and optional ingredients, as well as nutrition facts. I shared detailed instructions and best practices for fluffy muffins. You also discovered fun variations and smart storage tips. These muffins are simple and customizable, making them perfect for any meal. With these ideas in hand, you can enjoy delicious breakfasts all week long. Happy cooking!

Fluffy Breakfast Egg Muffins

Delicious and fluffy egg muffins packed with fresh vegetables and cheese, perfect for breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 6 large eggs
  • 0.5 cup milk
  • 1 cup fresh spinach, chopped
  • 0.5 cup bell pepper, diced
  • 0.5 cup cherry tomatoes, halved
  • 0.5 cup shredded cheese
  • 0.25 cup green onions, finely chopped
  • 1 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 1 spray olive oil (for greasing)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) to prepare for baking.
  • In a sizable mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, dried oregano, salt, and pepper until everything is fully integrated and frothy.
  • Stir in the chopped spinach, diced bell pepper, halved cherry tomatoes, shredded cheese, and chopped green onions into the egg mixture. Mix gently to ensure even distribution.
  • Generously spray a muffin tin with olive oil to generously coat the cavities and prevent your muffins from sticking.
  • Carefully pour the egg mixture into the muffin tin, filling each cavity approximately 3/4 full to give the muffins room to rise beautifully.
  • Place the muffin tin in your preheated oven and bake for 18-20 minutes. You’ll know they’re ready when they have puffed up and a toothpick inserted in the middle comes out clean.
  • Once baked, remove the muffin tin from the oven, allowing the muffins to cool in the tin for about 5 minutes. Then, gently run a knife around the edges of each muffin before transferring them to a wire rack to cool completely.
  • Enjoy these delightful snacks warm right out of the oven! Alternatively, store them in an airtight container in the refrigerator for up to a week. They reheat wonderfully in the microwave for a quick and satisfying breakfast!

Notes

These muffins can be stored in an airtight container in the refrigerator for up to a week.
Keyword breakfast, eggs, healthy, muffins, vegetables