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breakfast muffins-1

Breakfast Muffins

These delicious and fluffy breakfast muffins are perfect for busy mornings. Packed with eggs, cheese, and vegetables, they’re healthy, protein-rich, and can be made ahead for a grab-and-go option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 60 ml milk 1/4 cup
  • 60 g shredded cheddar cheese 1/2 cup
  • 1 small bell pepper diced, about 60 g
  • 30 g chopped spinach 1/4 cup
  • 40 g cooked ham diced, optional, 1/4 cup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon baking powder

Equipment

  • 1 muffin tin (6-cup)
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 non-stick spray or muffin liners
  • 1 spoon or ladle

Method
 

  1. Preheat your oven to 190°C (375°F). Spray a 6-cup muffin tin with nonstick spray or line with muffin liners.
  2. In a mixing bowl, whisk eggs and milk together until well combined.
  3. Add cheddar cheese, diced bell pepper, spinach, ham (if using), salt, black pepper, and baking powder. Mix well.
  4. Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full.
  5. Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
  6. Remove from oven. Let cool for 5 minutes in the tin, then transfer to a wire rack.
  7. Serve warm, or cool completely and refrigerate for a quick breakfast during the week.

Notes

You can substitute vegetables or add others like mushrooms, onions, or tomatoes.
For vegetarian muffins, skip the ham.
These muffins can be stored in the fridge for up to 4 days or frozen for 1 month.
Reheat in the microwave for about 30 seconds.