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Freshly baked breakfast muffins with cheese and vegetables

Easy Breakfast Muffins

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  • Author: Chef Mya
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12 egg muffins 1x

Description

These protein-packed breakfast egg muffins are perfect for busy mornings. Make ahead, store, and enjoy all week long.


Ingredients

Scale

1 green bell pepper, chopped

1 red bell pepper, chopped

1 bunch green onions, chopped

8 large eggs

2 ¾ oz cooked turkey bacon or meat-free alternative

¼ cup whole milk

½ (8 oz) pkg shredded cheddar cheese

Garlic powder, onion powder, salt, and pepper to taste

Cooking spray


Instructions

  1. Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray.

  2. In a bowl, mix chopped bell peppers and green onions.

  3. Add eggs, milk, bacon, seasonings, and cheese. Whisk until combined.

  4. Divide mixture evenly among muffin cups.

  5. Bake for 30 minutes or until a toothpick comes out clean.

  6. Let cool 5 minutes before removing. Serve or store for later.



Nutrition

  • Serving Size: 12
  • Calories: 120
  • Sugar: 2g
  • Sodium: 274mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 141mg