These mushy and scrumptious Breakfast Egg Muffins are a enjoyable strategy to load up on protein to your first meal of the day! Straightforward to make and excellent made forward!
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Why this recipe works!
In case you are in search of a brand new and enjoyable breakfast thought for the entire household however want a fast and simple one, these Breakfast Egg Muffins are the reply. I like to wash out my fridge of veggies, cheese, and meat, stir all of it with eggs, and make these muffins for everybody to take pleasure in! They’re an amazing high-protein breakfast, simply customizable, completely kid-friendly, and nice for meal prep.
That is additionally an amazing recipe for teenagers to make on their very own when they’re simply beginning to cook dinner. Wholesome breakfast for the win!
Elements:
- giant eggs: you have to 8 giant eggs;
- milk: I used complete milk, however any milk works right here;
- cheese: I used gentle cheddar, however any cheese can be utilized, additionally a mixture of two, like cheddar and Pepper Jack;
- veggies: use what you want in an omelet; I used bell pepper and onions;
- seasoning: salt and pepper are a should; I added paprika and garlic powder.
Learn how to make egg muffins?
That is an outline of the recipe steps. All ingredient measurements and detailed course of steps are supplied within the recipe field beneath.
- Preheat the oven and prep the pan.
- Whisk eggs with milk; then add remaining substances and stir every part collectively.
- Bake the muffins for 23 to 25 minutes or till set.
Useful Ideas!
- Butter the muffin pan nicely earlier than filling with egg combination. You should use a silicone muffin pan to make popping the egg muffins out a breeze.
- Cool muffins for no less than 10 minutes earlier than you attempt to take away them from the pan.
- Make a double batch of the egg muffins, serve half and funky the opposite half utterly, then freeze for later.
- These egg muffins are good for meal prep. Retailer baked muffins within the fridge for as much as 4 days.
Recipe FAQs:
Take into consideration what you want in an omelet and use it on this recipe: bacon, mushrooms, spinach, ham, complete kernel corn, chopped tomatoes, and so on.
I am unable to say this sufficient: grease the pan generously. Eggs like to stay. You may soften butter and brush the muffin pan cups. You can too use a silicone muffin pan or a muffin pan with parchment paper liners.
Yep! You may make egg muffins forward and retailer them within the fridge for as much as 4 days. Reheat them in a microwave or a toaster oven.
Extra breakfast recipes:
Should you like this recipe and make it, let me know within the feedback beneath! Remember to charge it for those who loved it!
Please learn the information and FAQs posted above earlier than making this recipe.
Breakfast Egg Muffins
These mushy and scrumptious Breakfast Egg Muffins are a enjoyable strategy to load up on protein to your first meal of the day! Straightforward to make and excellent made forward!
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Directions
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Preheat oven to 375℉.
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Butter a muffin pan. Be certain to grease the pan nicely or the muffins will stick. You may soften the butter for ease.
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In a big mixing bowl, whisk collectively eggs and milk.
8 giant eggs, ¼ cup complete milk
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Add spices, cheese, onion and bell pepper. Stir every part nicely collectively.
¾ cup shredded cheddar cheese, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ cup chopped bell pepper, ¼ cup chopped yellow onion, 2 garlic cloves
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Divide mixutre evenly among the many muffin cups.
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Bake muffins for 23 to 25 minutes or till set.
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Take away pan from oven and let sit for 10 minutes, then take away muffins from pan. It helps to run a butter knife across the edge of every muffin to launch them.
Notes
- Cool muffins for no less than 10 minutes earlier than you attempt to take away them from the pan.
- These egg muffins are good for meal prep. Retailer baked muffins within the fridge for as much as 4 days.
- Please notice, that the diet worth can range relying on what product you employ. The data beneath is an estimate.
Vitamin
Energy: 77kcal | Carbohydrates: 1g | Protein: 6g | Fats: 5g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.01g | Ldl cholesterol: 117mg | Sodium: 187mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
