Easy Egg Muffins
Make fluffy egg muffins with cheese, bell pepper & spinach in 30 minutes. Perfect for quick breakfasts or meal prep.
Equipment
- mixing bowl
- whisk
- oven
- muffin tin
- measuring cups
- measuring spoons
- knife
- cutting board
- spatula
Ingredients
- 12 large eggs
- 1/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 1/2 cup shredded cheddar cheese
- 1/4 cup red bell pepper finely chopped
- 1/4 cup fresh spinach finely chopped
- cooking spray
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Generously coat a standard 12-cup muffin tin with cooking spray, ensuring each cup is well-greased to prevent sticking.
- In a large bowl, crack the 12 large eggs. Add the 1/4 cup of whole milk, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Whisk vigorously for 1 to 2 minutes until the mixture is frothy and the yolks and whites are thoroughly combined and no streaks remain.
- Gently fold in the 1/2 cup of shredded cheddar cheese, 1/4 cup of finely chopped red bell pepper, and 1/4 cup of finely chopped fresh spinach into the egg mixture. Stir just until all the ingredients are evenly distributed throughout the egg mixture.
- Carefully pour the egg mixture into the prepared muffin cups, filling each approximately two-thirds full. Be careful not to overfill, as the egg muffins will puff up slightly during baking.
- Bake in the preheated oven for 15 to 20 minutes, or until the egg muffins are fully set, lightly golden brown around the edges, and puffed up in the center. To check for doneness, you can insert a thin knife or toothpick into the center; it should come out clean.
- Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes. This cooling period helps them to firm up slightly, making them easier to remove without breaking apart.
- Using a small offset spatula or a butter knife, carefully loosen the edges of each muffin and transfer them to a wire rack to cool completely, or serve them warm.
Notes
Let the muffins cool in the tin for 5 minutes to firm up before removing. They can be stored in the refrigerator for up to 4 days.