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Easy Egg Muffins Recipe

These Easy Egg Muffins are fluffy, cheesy, and packed with colorful vegetables. They're simple enough for a weekday breakfast and convenient enough to prepare ahead for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 egg muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 large eggs
  • ¼ cup milk
  • ½ cup diced bell pepper
  • 1 cup chopped fresh spinach
  • ½ cup shredded cheddar cheese
  • ¼ cup sliced green onions
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking spray or 1 teaspoon olive oil

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Grease a 12-cup muffin pan with cooking spray or olive oil.
  3. Dice the bell pepper, chop the spinach, and slice the green onions.
  4. Whisk the eggs, milk, salt, and black pepper together in a large bowl.
  5. Stir in the bell pepper, spinach, green onions, and cheddar cheese.
  6. Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 18–22 minutes, or until the eggs are fully set and lightly golden.
  8. Allow the muffins to cool for a few minutes before carefully removing them from the pan.
  9. Serve warm.