Breakfast Egg Muffin

Make your morning delicious and healthy with this Breakfast Egg Muffin recipe. Fresh spinach and diced bell pepper deliciously held together with a rich and fluffy egg mixture. Easy to customize and one quick recipe idea!

Breakfast Egg Muffin

There’s nothing worse than wanting to make something healthier for breakfast, but only having enough time for something like a poptart. It’s so difficult to find a quick breakfast that isn’t terrible for your health. Of course, you could always go for fruit and such, but that always seems to leave me hungry the rest of the day.

This Breakfast Egg Muffin recipe is super fast and is packed with tons of nutrients and protein for a great start to the day. It’s similar to my Veggie Quiche, but made into personal muffins for customizing the entire family’s breakfast in one recipe. Throw in a homemade version of my favorite Starbucks drink and my morning is complete. Whew, that sounds like a pretty satisfying morning!

Tips and Variations

• Customize the muffins – Egg muffins are super easy to customize. You don’t have to use the fillers I chose. You can add any veggies you like and take away any you like. Just be sure to try and keep the quantities the same or you may have to adjust the other ingredients.
• Nix the heavy cream – Heavy cream adds a healthy fat to your breakfast. This means the fat is something your body can use in a beneficial way and not a bad way. However, if you don’t have it on hand, you can keep it out of the recipe.
• My eggs shrunk – There will be a tad bit of shrinking after the egg muffins start to cool. However, if they shrink a lot, then you may not have mixed them enough. Whip those eggs well. Also, if you don’t add the milk, they may also shrink more than normal. So, keep that in mind. Cooking them too long or too hot may cause shrinking as well. Even though they shrink, they’re still delicious!

Prep Time: 5 Minutes

Cook Time: 15-20 Minutes

Yields: 12 Egg Muffins

Ingredients:

• 12 Large Eggs
• ½ Cup Heavy Cream
• ½ Cup Fresh Spinach, chopped
• ½ Cup Bell Pepper, diced
• 2 Tablespoons Chives
• 2 Teaspoons Sea Salt
• 2 Teaspoons Black Pepper

Directions:

1. Preheat the oven to 375 degrees and spray a regular sized 12-cup muffin pan with nonstick spray or grease with butter.
2. Place the eggs in a bowl and whisk them or use a hand mixer to beat them until no clear streaks show up in them.
3. Add the heavy cream and quickly mix again.
4. Add the rest of the ingredients and fold them in.
5. Equally divide between the 12 muffin cups and cook for 15-20 minutes or until eggs are to your liking.

If you and your family loved this Breakfast Egg Muffin recipe, let me know in the comments below or tag me on social media!

More Breakfast Recipes to Try:

• Nachos for Breakfast and Dessert
• Apple Cinnamon Muffins
• Quick and Easy Breakfast Ideas for Busing Mornings
• Breakfast Avocados