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Breakfast Egg Muffins - Love & Lemons

These breakfast egg muffins are a quick and easy way to start your day with a protein-packed meal. Customize them with your favorite vegetables and cheese for a delicious and healthy breakfast on the go.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped vegetables such as bell peppers, spinach, mushrooms, or zucchini
  • 6 large eggs
  • 1/4 cup milk dairy or non-dairy
  • 1/4 cup shredded cheese such as cheddar, mozzarella, or feta
  • Salt and pepper to taste
  • chopped fresh herbs Optional: such as chives, parsley, or dill

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add other vegetables and cook until tender, about 5-7 minutes.
  3. In a bowl, whisk together eggs, milk, cheese, salt, and pepper.
  4. Divide the cooked vegetables evenly among the muffin cups.
  5. Pour the egg mixture into the muffin cups, filling each about 3/4 full.
  6. Bake for 15-20 minutes, or until the eggs are set and the tops are lightly golden.
  7. Let cool slightly before removing from the muffin tin. Garnish with fresh herbs, if desired.

Notes

Feel free to experiment with different vegetables and cheeses to create your own unique flavor combinations.