Mornings can be a chaotic whirlwind of sleepy eyes and hurried routines—yet, somehow, breakfast is supposed to fit in there. These egg muffins, packed with protein, are like tiny bundles of morning magic. They’re as convenient as a drive-thru but way more satisfying—imagine a cozy brunch in a muffin tin.
Steps
- Gather all necessary ingredients and preheat your oven to 350 degrees F (175 degrees C). Use cooking spray to grease a 12-cup muffin tin.
- In a large bowl, combine the chopped green and red bell peppers with the chopped green onions.
- Add the eggs, pre-cooked bacon pieces, whole milk, garlic powder, onion powder, salt, and black pepper into the bowl with the vegetables.
- Sprinkle in the shredded mild Cheddar cheese and whisk until everything is well mixed.
- Evenly distribute the mixture into the prepared muffin cups.
- Bake the egg muffins in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool slightly before serving.
Ingredients
- Cooking spray
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 bunch of green onions, chopped
- 8 large eggs
- 2 ¾ ounces of fully-cooked bacon pieces
- ¼ cup whole milk
- 1 pinch garlic powder, or to taste
- 1 pinch onion powder, or to taste
- Salt and ground black pepper to taste
- 4 ounces of shredded mild Cheddar cheese (half of an 8-ounce package)
Nutritional Values
Calories: 1620 | Total Fat: 108g | Saturated Fat: 48g | Cholesterol: 1692mg | Sodium: 3288mg | Total Carbohydrates: 36g | Dietary Fiber: 12g | Sugars: 24g | Protein: 120g | Vitamin C: 288mg | Calcium: 1284mg | Iron: 12mg | Potassium: 2280mg
FAQ
- How can I store and reheat breakfast egg muffins for the week?
- To store, wrap each egg muffin individually in plastic wrap and place them in an airtight container in the refrigerator. For reheating, use a microwave for about 30 seconds, but be careful not to overheat as this might affect the texture.
- Can I customize the ingredients in the egg muffins?
- Absolutely! You can substitute any vegetables or meats according to your preference. Some popular alternatives include using different types of cheese, adding mushrooms and spinach, or using sausage instead of bacon.
- What can I do to prevent the muffins from sticking to the pan?
- It’s recommended to thoroughly grease the muffin tin with cooking spray or butter to prevent sticking. Some users have found that using butter is more effective for ensuring easy removal of the muffins.
- Can I use egg whites instead of whole eggs in this recipe?
- Yes, you can substitute egg whites for whole eggs. For example, you might use 10 egg whites in place of the 8 whole eggs to create a lighter version of the muffins.
- Is it possible to freeze the egg muffins for later use?
- Yes, these egg muffins freeze well. After baking, allow them to cool completely, then wrap them individually and store in a freezer-safe bag. To reheat, thaw overnight in the fridge and warm them in the microwave.
Tips
- Ensure the muffins don’t stick by greasing the muffin tin thoroughly. Some users found using butter more effective than cooking spray for preventing sticking and making cleanup easier.
- Customize the recipe by experimenting with different vegetables, meats, or cheeses. Common variations include using egg whites, adding mushrooms and spinach, or substituting sausage for bacon.
- For a quick breakfast throughout the week, prepare a batch and wrap individual muffins in plastic wrap for easy storage. Reheat them in the microwave for about 30 seconds, but be cautious not to overheat them.
- Consider sautéing vegetables like peppers and onions before adding them to the mixture. This can enhance their flavor and ensure they are tender in the final dish.
Equipment
- 12-cup muffin tin
- Whisk
