Wholesome Egg Muffins

Easy, fluffy, and delicious egg muffins packed with protein and vegetables, perfect for a nutritious breakfast.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

For Egg Muffins

6 large eggs Choose free-range or organic for superior taste.
1/2 cup milk Can substitute with almond, soy, or oat milk.
1 cup diced vegetables (bell peppers, spinach, onions, etc.) Feel free to experiment with your favorites.
1 cup cooked protein (bacon, sausage, ham, or tofu) For a healthier twist, consider turkey bacon or tofu.
1 cup shredded cheese (cheddar, mozzarella, or your choice) Freshly shredded cheese melts smoother.
to taste salt and pepper Elevates the flavor of the muffins.
for greasing cooking spray or olive oil Recommended to prevent sticking.

Preparation

Preheat your oven to 350°F (175°C) and generously grease a muffin tin with cooking spray or olive oil.
In a large bowl, whisk together the eggs and milk until the mixture is homogenous. Season generously with salt and pepper.
Add in the diced vegetables, cooked protein, and shredded cheese. Mix until everything is well combined.
Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full to allow for rising.

Cooking

Bake for 20-25 minutes or until the muffins are set and slightly golden on top. Check doneness by inserting a toothpick; it should come out clean.
Allow the muffins to cool for a few minutes before carefully removing them from the tin. Serve warm or store in the refrigerator for later.

For an elegant presentation, serve on a rustic board garnished with fresh herbs. Pairs well with coffee or orange juice.