Portable, protein-packed muffins perfect for a quick and easy breakfast on the go. Customize the fillings to your liking.
Ingredients
- 12eggs
- 1/2cupmilk
- 1/4cupgrated cheddar cheese
- 1/4cupdiced ham or cooked, crumbled sausage
- 1/4cupdiced onions
- 1/4cupdiced bell peppers
- Salt and pepper to taste
- Butter or non-stick cooking spray
- Add spring onion
- garlic and chilli
How to make Breakfast Egg Muffins
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick cooking spray.
In a large bowl, whisk together the eggs and milk until well combined.
Stir in the grated cheese, diced ham/sausage, onions, and bell peppers. Season with salt and pepper.
Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until the eggs are set and the muffins are lightly golden on top.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
Use a butter knife or small spatula to gently remove the muffins from the tin.
Serve the Breakfast Egg Muffins warm.
Tips & Tricks
You can customize the fillings to your liking, using ingredients like mushrooms, spinach, feta cheese, or even chakalaka (a spicy South African vegetable relish).
Annelie Maritz
(@maritzannele012)
I started out in digital marketing, which taught me the skills to create my own digital products. Inspired by this, I decided to pursue my...