Breakfast Egg Muffins
Ingredients:
8 large eggs
1/4 cup milk (any type)
1/2 cup diced bell peppers (any color)
1/2 cup cooked bacon or sausage, crumbled
1/4 cup diced onions
1/2 cup shredded cheddar cheese
Salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp paprika (optional)
Fresh parsley or chives for garnish (optional)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Lightly grease a 12-cup muffin tin or use silicone muffin liners for easy removal.
Prepare the Egg Mixture:
In a large bowl, whisk together the eggs and milk until well combined.
Add salt, pepper, garlic powder, and paprika to taste.
Add the Fillings:
Stir in the diced bell peppers, cooked bacon or sausage, onions, and shredded cheese. Mix everything together until evenly distributed.
Fill the Muffin Tin:
Divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the Muffins:
Place the muffin tin in the oven and bake for 18-20 minutes, or until the eggs are fully set and the tops are slightly golden.
A toothpick inserted into the center should come out clean.
Serve:
Allow the muffins to cool slightly before removing them from the tin.
Garnish with fresh parsley or chives if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: Approx. 120 kcal per muffin | Servings: 12 muffins