Description
These mini breakfast muffins are a quick and delicious way to start your day. Packed with eggs, vegetables, cheese, and optional sausage or bacon, they make an easy, customizable breakfast that’s perfect for busy mornings or meal prep.
Ingredients
Scale
Egg Mixture
- 2 eggs
- 1/4 cup milk
- Salt and pepper to taste
Fillings
- 1/2 cup diced vegetables (bell peppers, onions, spinach)
- 1/4 cup shredded cheese
- 1/2 cup cooked sausage or bacon (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s at the right temperature for baking your mini muffins.
- Mix Eggs and Milk: In a bowl, whisk together the eggs and milk until fully combined and slightly frothy to create a uniform base.
- Add Fillings: Stir in the diced vegetables, shredded cheese, and cooked sausage or bacon if using, mixing well to evenly distribute all ingredients.
- Season: Season the mixture with salt and pepper according to your taste preferences.
- Prepare Muffin Tin: Grease a muffin tin to prevent sticking, then pour the egg mixture into each cup, filling them about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 15-20 minutes, or until the egg mixture is set and the tops are lightly golden brown.
- Cool: Remove the muffins from the oven and let them cool for a few minutes to firm up and make removal easier.
- Serve: Carefully remove the mini muffins from the tin and serve warm for a tasty breakfast treat.
Notes
- Feel free to customize the vegetables to include your favorites or what you have on hand.
- You can omit sausage or bacon for a vegetarian option.
- To make these ahead, store in an airtight container in the fridge for up to 3 days and reheat before serving.
- Greasing the muffin tin well or using silicone liners helps with easy removal.
- If dairy is a concern, substitute milk with a plant-based alternative and use a dairy-free cheese option.
