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Breakfast is often hailed as the most important meal of the day, and for good reason. It sets the tone for your morning, provides essential nutrients, and helps fuel your body for the day ahead. In recent years, quick and nutritious breakfast dishes have gained immense popularity, and one standout recipe that has captured the hearts (and stomachs) of many is the breakfast egg muffin.

Easy Breakfast Egg Muffins

Start your day right with these easy breakfast egg muffins! Packed with protein and customizable with your favorite veggies and proteins, these muffins are perfect for busy mornings or meal prep. Bake them in advance and enjoy a nutritious breakfast on the go. From hearty combinations to vegetarian options, the possibilities are endless. Get ready to enjoy a delicious, healthy start to your day. #BreakfastMuffins #MealPrep #HealthyEating #EggMuffins #QuickBreakfast #Nutrition
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Ingredients Method

Ingredients
  

6 large eggs
1/2 cup milk (or a non-dairy alternative)
1 cup diced bell peppers (mix of colors)
1/2 cup chopped spinach (fresh or frozen)
1/2 cup diced onions
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
1/4 cup diced cooked bacon or sausage (optional)

Method
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or line with silicone muffin liners.
    Whisk Eggs: In a large mixing bowl, crack the eggs and whisk them together. Add the milk, salt, pepper, and paprika, and mix until well combined.
      Add Vegetables and Cheese: Fold in the diced bell peppers, chopped spinach, diced onions, and shredded cheese into the egg mixture. If you're using cooked bacon or sausage, add that in as well.
        Fill Muffin Tins: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
          Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
            Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before gently removing them. Serve warm, or let them cool completely and store in an airtight container in the refrigerator for up to 5 days.
              Prep Time, Total Time, Servings: 10 mins | 30 mins | 12 muffins