Breakfast Egg Muffins

Loaded Breakfast Egg Muffins are a simple recipe featuring hearty eggs and a generous array of tasty mix-ins. Resembling mini individual frittatas, they make for a perfect on-the-go breakfast.

“Elevate your breakfast routine with Breakfast Egg Muffins, a delightful and portable way to enjoy a protein-packed start to your day. These muffins are a perfect balance of wholesome ingredients and customizable flavors.”

The Story of Breakfast Egg Muffins:

Breakfast Egg Muffins redefine morning convenience by combining the goodness of eggs with an array of fresh vegetables, cheeses, and meats. This versatile and easy-to-make dish offers a grab-and-go solution for busy mornings, ensuring a nutritious and flavorful beginning to your day.

Why You Should Make this recipe:

• Quick and Nutrient-Rich: Enjoy a quick and nutrient-rich breakfast with Breakfast Egg Muffins, providing a boost of protein and essential nutrients to kickstart your day.
• Customizable Goodness: Customize each muffin with your favorite ingredients, allowing for endless flavor variations to suit your taste preferences.
• Portability: Create a breakfast that goes wherever you go, making it ideal for busy mornings, meal prepping, or a portable snack.

How to Serve:

Serving Breakfast Egg Muffins is a simple and satisfying process:

1. Prepare Ingredients: Gather your favorite breakfast ingredients such as eggs, diced vegetables, cheese, and any desired meats.
2. Mix and Pour: Whisk the eggs and mix in the chosen ingredients. Pour the mixture into greased muffin tins, distributing the ingredients evenly.
3. Bake to Perfection: Bake until the muffins are set and golden brown, creating a batch of delicious and portable breakfast delights.

What Goes Well With this recipe:

Breakfast Egg Muffins pair beautifully with complementary additions:

• Fresh Fruit: Enjoy with a side of fresh fruit, such as berries or melon, for a burst of natural sweetness.
• Whole-Grain Toast: Serve alongside whole-grain toast or English muffins for a satisfying and balanced meal.
• Yogurt Parfait: Create a yogurt parfait with granola and yogurt to add a creamy and crunchy element to your breakfast spread.

Storage Info:

If there are any leftovers, here’s how to keep the freshness of Breakfast Egg Muffins:

1. Cool Down: Allow the muffins to cool to room temperature before storing any remaining portions.
2. Refrigerate: Store in an airtight container in the refrigerator for up to a few days.
3. Reheat (Optional): Gently reheat in the microwave or oven to enjoy warm, flavorful muffins.

Tips and Notes:

• Mix and Match Ingredients: Experiment with different ingredient combinations, such as spinach and feta, or bacon and cheddar, to discover your favorite flavor profile.
• Meal Prep Friendly: Prepare a batch of muffins in advance for a quick and convenient breakfast option throughout the week.
• Freezer-Friendly: Freeze individual muffins for longer storage, reheating as needed for a convenient and quick breakfast solution.

“Experience the joy of Breakfast Egg Muffins, where each muffin is a portable package of deliciousness that transforms your morning routine.”

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RECIPE :

Breakfast Egg Muffins

INGREDIENTS:

• 10 large eggs
• 1/3 cup half and half
• 1 cup (heaping) small diced cooked ham
• 3/4 cup finely chopped red bell pepper
• 2/3 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions (thinly slice white portion)
• 2 Tbsp chopped fresh parsley
• 1/4 tsp salt, or to taste
• 1/2 tsp black pepper

INSTRUCTIONS:

1. Preheat the oven to 375 degrees.
2. Crack the eggs into a large mixing bowl and add the half and half. Use a fork to pierce the yolks, then whisk the mixture with the fork until it is just combined.
3. Add ham, bell pepper, cheddar, green onions, parsley, salt, and pepper to the bowl. Stir with the fork to mix.
4. Spray a 12-cup muffin pan generously with non-stick cooking spray. Fill each cup with 1/3 cup of the mixture, filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to ensure some of the mix-ins are included in each measurement.
5. Bake in the preheated oven until the eggs are just barely set, approximately 19 to 23 minutes.
6. Allow the muffins to cool in the pan for about 5 minutes, then serve, or transfer them to a wire rack and let them cool for about 30 minutes before storing in the fridge or freezer.