Start your day off right with these delectable and nutritious breakfast egg muffins! Packed with protein and bursting with flavor, these savory muffins are the perfect grab-and-go option for busy mornings. Plus, they're incredibly versatile, allowing you to customize them with your favorite ingredients. Whip up a batch ahead of time and enjoy a hassle-free breakfast all week long!
Preheat your oven to 180 C. Grease a standard 12-cup muffin tin with non-stick cooking spray or line with paper liners.
2
In a large mixing bowl, crack the eggs and add salt and black pepper. Whisk until well combined.
3
Stir in the diced bell peppers, mushrooms, ham, chorizo, and shredded cheese until evenly distributed throughout the egg mixture
4
Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
5
Bake in the preheated oven for 20-25 minutes, or until the muffins are set in the center and lightly golden on top.
6
Remove the muffin tin from the oven and allow the muffins to cool for a few minutes before carefully removing them from the tin.
7
Serve warm and enjoy! These egg muffins can be stored in an airtight container in the refrigerator for up to 2 days.
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Dine with Delight
Hello, I am Tsvety Ivanova and welcome to my website Dine with Delight. Here you will find my healthy twists to traditional recipes. I love wining and dining out so you can find my restaurant reviews and also wellness tips on how to live with delight!
