Breakfast Egg Muffins
Breakfast egg muffins are a delicious, easy, and protein-packed way to start your day. These little muffins are made with eggs, veggies, cheese, and sausage, baked into a convenient, grab-and-go form. Perfect for meal prep, they can be stored in the fridge or freezer and reheated whenever you need a quick breakfast or snack.
Ingredients :
- 8 large eggs
- ½ cup bell peppers diced
- ½ cup spinach chopped
- ½ cup shredded cheddar cheese
- ½ cup cooked breakfast sausage crumbled
- Salt and pepper to taste
- Non-stick spray or oil for greasing
Directions :
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or oil.
- In a mixing bowl, beat the eggs with a pinch of salt and pepper.
- Add the diced bell peppers, chopped spinach, shredded cheddar cheese, and crumbled sausage to the eggs. Stir until well combined.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Allow the muffins to cool slightly, then carefully remove from the tin. Serve warm or store for later.
