Pin this Festive, protein-packed egg muffins filled with colorful vegetables and cheese—perfect for a quick and cheerful holiday breakfast.
I love making these egg muffins every Christmas morning as they bring a delightful and easy start to the day.
Ingredients
- Eggs and Dairy: 8 large eggs, 1/4 cup milk, 1 cup shredded cheddar cheese
- Vegetables: 1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper, 1/2 cup baby spinach chopped, 1/4 cup finely chopped red onion
- Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika (optional)
- For greasing: Cooking spray or a little oil
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C) Lightly grease a 12-cup muffin tin with cooking spray or oil
- Step 2:
- In a large bowl whisk together the eggs milk salt black pepper and smoked paprika until well combined
- Step 3:
- Stir in the cheddar cheese red and green bell peppers spinach and red onion
- Step 4:
- Evenly divide the mixture among the muffin cups filling each about 3/4 full
- Step 5:
- Bake for 18 20 minutes or until the muffins are set and lightly golden on top
- Step 6:
- Let cool for 5 minutes before running a knife around each muffin to release Serve warm
Pin this This recipe always brings smiles at family gatherings especially during the holidays.
Notes
For a meaty version add chopped cooked bacon or ham Substitute feta or mozzarella for cheddar if desired
Required Tools
12-cup muffin tin Mixing bowl Whisk Knife and cutting board Measuring cups and spoons
Allergen Information
Contains eggs and dairy (cheese milk) Gluten-free but always verify ingredient labels for cross-contamination if needed
Pin this These egg muffins are sure to brighten any morning and satisfy your holiday appetite deliciously.
Recipe FAQs
- → Can I prepare these egg muffins in advance?
Yes, you can prepare the mixture ahead of time and bake fresh in the morning, or bake them in advance and store in the refrigerator for up to 3 days.
- → What vegetables work best in these muffins?
Diced red and green bell peppers, chopped spinach, and finely chopped red onion provide great color and flavor, but feel free to experiment with other vegetables like mushrooms or zucchini.
- → Are these muffins suitable for a gluten-free diet?
Yes, the ingredients used are naturally gluten-free, making these muffins an excellent choice for gluten-sensitive individuals.
- → How can I make these egg muffins more savory?
Add cooked bacon or ham pieces before baking, or substitute cheddar with savory cheeses like feta or mozzarella for varied flavors.
- → What’s the best way to store leftover muffins?
Store leftover muffins in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage and quick reheating.