1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
1/2 cup spinach, chopped (or kale)
1/4 cup bell peppers, diced
1/4 cup mushrooms, diced
1/2 cup cooked chicken or turkey, diced (optional)
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 tbsp chopped fresh herbs (parsley, chives, or a mix)
Cooking spray or oil for greasing
Optional add-ins: sun-dried tomatoes, olives, feta or goat cheese, diced cooked bacon or ham
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone cups.
In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until the mixture looks uniform and slightly foamy.
Stir in the cheese, spinach, peppers, mushrooms, and the optional cooked chicken or turkey. If you used spinach, press out any excess moisture so the muffins stay firm rather than watery.
Spoon the filling into the muffin cups, filling them about 2/3 full. The mixture will puff a bit as it bakes.
Bake for 20–22 minutes, or 12–15 minutes if you’re using mini muffins. You’ll know they’re done when the tops are set, the edges are light golden, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Refrigerate up to 4 days or freeze for up to 3 months. Reheat: microwave 45–60 seconds per muffin or warm in a 350°F (175°C) oven for 8–10 minutes until heated through.
Prep Time:15 minutes
Cook Time:22 minutes
Category:Breakfast
Method:Oven-baked
Cuisine:American
Nutrition
Calories:80 kcal per muffin
Sugar:0.5 g
Fat:5.0 g
Carbohydrates:2.5 g
Fiber:0.5 g
Protein:4.0 g
Keywords: Healthy Egg Muffin Cups, egg muffins, breakfast meal prep, high protein breakfast, batch cooking, easy breakfast ideas
