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In the quest for a nutritious and satisfying breakfast, Mini Egg Muffin Breakfast Cups stand out as a versatile option that caters to various tastes and dietary preferences. These bite-sized delights combine the wholesome goodness of eggs with an array of colorful vegetables and savory ingredients, creating a meal that is as flavorful as it is nutritious. Whether you’re rushing out the door or looking for an easy breakfast solution for the family, these muffin cups can be a game-changer.

Mini Egg Muffin Breakfast Cups

Start your morning off right with Mini Egg Muffin Breakfast Cups! These delightful, bite-sized muffins are packed with nutritious ingredients like eggs and fresh veggies, making them a versatile and wholesome breakfast option. Perfect for busy lifestyles, they can be meal-prepped in advance and stored for the week, ensuring a quick breakfast on the go. Customize with your favorite ingredients to suit any dietary needs or taste preferences. Grab your muffin tin and enjoy a flavorful start to your day!
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Ingredients
  

6 large eggs

1/2 cup milk (whole or skim)

1 cup diced bell peppers (any color)

1 cup baby spinach, chopped

1/2 cup finely diced onion

1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Optional: 1/2 cup cooked bacon or sausage, crumbled

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the egg muffins bake evenly.

    Prepare the Muffin Tin: Generously grease each cup of a 12-cup muffin tin with cooking spray or a light drizzle of olive oil. This step is important for easy removal once the muffins are baked.

      Whisk the Eggs: In a large mixing bowl, crack all 6 eggs. Add the milk, salt, black pepper, and garlic powder. Use a whisk to blend everything together until the mixture is smooth, well combined, and slightly frothy.

        Add the Vegetables: Incorporate the diced bell peppers, chopped spinach, diced onion, and, if desired, the crumbled bacon or sausage into the egg mixture. Stir well to ensure the vegetables are evenly distributed throughout.

          Incorporate Cheese: Gently fold in the shredded cheese, ensuring it is well mixed with the egg and vegetable combination.

            Fill the Muffin Cups: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full. It's important to leave some space at the top as the muffins will rise while baking.

              Bake: Place the muffin tin into the preheated oven. Bake for 18-20 minutes, or until the egg muffins are set and have a light golden hue on top. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean.

                Cool and Remove: Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. With a silicone spatula or a knife, gently loosen the edges of each muffin before carefully popping them out of the tin.

                  Serve: Enjoy the muffin cups warm right out of the oven, or let them cool completely before storing in an airtight container in the refrigerator for meal prep.

                    Enjoy: These versatile mini egg muffins can be reheated in the microwave for a quick and nutritious on-the-go breakfast throughout the week!

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Makes 12 muffin cups