Mornings can be a whirlwind of chaos and caffeine, right? But there’s something magical about discovering a breakfast that not only fuels your day but also makes the kitchen smell like a cozy, warm hug. These high-protein breakfast muffins are like little bites of happiness—packed with energy and the kind of deliciousness that might even make you want to sing in the shower.
Steps
- Gather all the necessary ingredients and preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin using cooking spray to prevent sticking.
- In a large mixing bowl, combine the chopped green bell pepper, red bell pepper, and green onions.
- Crack the eggs into the bowl with the vegetables, then add the bacon pieces, milk, garlic powder, onion powder, salt, and pepper.
- Add the shredded Cheddar cheese into the egg mixture, and whisk everything together until well combined.
- Evenly distribute the egg mixture into the prepared muffin tin cups.
- Place the filled muffin tin into the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool slightly before serving.
Ingredients
- Cooking spray
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 bunch of green onions, chopped
- 8 large eggs
- 2 ¾ ounces of pre-cooked bacon pieces
- ¼ cup whole milk
- 1 pinch garlic powder, or to taste
- 1 pinch onion powder, or to taste
- Salt and ground black pepper, to taste
- 4 ounces shredded mild Cheddar cheese (half of an 8-ounce package)
Nutritional Values
Total Calories: 1620 | Total Fat: 108g | Saturated Fat: 48g | Cholesterol: 1692mg | Sodium: 3288mg | Total Carbohydrate: 36g | Dietary Fiber: 12g | Total Sugars: 24g | Protein: 120g | Vitamin C: 288mg | Calcium: 1284mg | Iron: 12mg | Potassium: 2280mg
FAQ
- Can I customize the ingredients in these breakfast egg muffins?
- Absolutely! You can swap out the vegetables or meat to suit your preferences. For example, some people use turkey sausage instead of bacon or add mushrooms and spinach.
- What is the best way to store and reheat these muffins?
- Store the muffins individually wrapped in plastic wrap in the refrigerator. To reheat, microwave them for about 30 seconds, but be careful not to overheat.
- Can I use a different type of cheese in this recipe?
- Yes, you can use any shredded cheese you prefer. Feel free to experiment with flavors like sharp cheddar, mozzarella, or pepper jack.
- How do I prevent the muffins from sticking to the pan?
- Ensure you generously grease the muffin tin with cooking spray or butter. Some users recommend using butter for better non-stick results.
- Can I make these muffins ahead of time and freeze them?
- Yes, these muffins can be made in advance and frozen. Just make sure they are completely cooled before wrapping them tightly and placing them in the freezer.
Tips
- To prevent the muffins from sticking to the pan, consider using butter instead of olive oil spray when greasing the muffin tin.
- Feel free to customize the recipe by substituting different vegetables, such as mushrooms or spinach, or using different meats like turkey sausage or ham.
- If you plan to store the muffins for later, wrap them individually in plastic wrap and reheat in the microwave for about 30 seconds. Avoid overheating to maintain their texture.
- You can make the recipe healthier by using egg whites instead of whole eggs and incorporating additional vegetables for a nutrient boost.
Equipment
- 12-cup muffin tin – Essential for baking the egg muffins.
- Whisk – Useful for mixing ingredients thoroughly.
- Mixing bowls – Needed for combining ingredients.
- Cooking spray – Although commonly available, some people might not have it at home.
