Description
Baked Egg Muffin Cups are a nutritious and easy-to-make breakfast option perfect for busy mornings. Made with eggs, fresh vegetables, cheese, and an optional twist of turkey sausage, these savory muffins are baked to golden perfection and ideal for a quick grab-and-go meal.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/2 cup bell peppers, diced
- 1/4 cup onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheese
- 1 cup spinach, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Optional
- 1/2 cup cooked turkey sausage, crumbled
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin to prevent sticking and ensure easy removal.
- Whisk Eggs: In a large bowl, crack the eggs and whisk them until smooth and frothy to create a uniform base for the muffin cups.
- Add Vegetables and Cheese: Add the diced bell peppers, finely chopped onion, halved cherry tomatoes, shredded cheese, and chopped spinach to the whisked eggs. Stir until all ingredients are evenly combined.
- Season Mixture: Season the egg and vegetable mixture with salt, pepper, and garlic powder. Mix well to distribute the seasoning evenly.
- Fill Muffin Cups: Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for expansion while baking.
- Add Optional Turkey Sausage: If using, sprinkle crumbled cooked turkey sausage on top of each filled muffin cup for added protein and flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffin cups are set and have a slightly golden top.
- Cool and Serve: Remove from the oven and let the egg muffins cool slightly before gently removing them from the tin. Serve warm or store for breakfast on the go.
Notes
- Customize these muffins by substituting or adding your favorite vegetables or proteins.
- Use silicone muffin liners for easier cleanup.
- These can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- For a dairy-free option, omit the cheese or use a vegan cheese alternative.
- Ensure muffin cups are not overfilled to prevent spillover during baking.
