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In recent years, the trend of meal prepping has surged in popularity, particularly among busy individuals and families striving for healthier eating habits. Quick breakfast options are in high demand, as mornings can often feel rushed and chaotic. Enter the Mini Egg Muffin Breakfast Cups—a delightful and versatile solution that caters to the needs of those looking for nutritious, easy-to-make meals. These bite-sized breakfast delights not only save time in the morning but also pack a powerful nutritional punch, making them an ideal choice for anyone seeking to fuel their day effectively.

Mini Egg Muffin Breakfast Cups

Discover the perfect solution for busy mornings with Mini Egg Muffin Breakfast Cups! These bite-sized treats are not only packed with high-quality protein and nutrients from eggs and colorful veggies but also incredibly customizable to meet your dietary needs. With a quick prep time and the convenience of grab-and-go meals, these muffins make it easy to enjoy a delicious and nutritious breakfast anytime. Try them for a tasty 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 choice)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Optional: Cooked bacon or sausage, crumbled (about 1/2 cup)

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Muffin Tin: Grease a 12-cup muffin tin generously with cooking spray or a light drizzle of olive oil to ensure easy release.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and add milk, salt, black pepper, and garlic powder. Whisk until well combined and slightly frothy.

        Add the Vegetables: Stir in the diced bell peppers, chopped spinach, diced onion, and cooked bacon or sausage (if using) to the egg mixture. Mix well to ensure that the vegetables are evenly distributed.

          Incorporate Cheese: Gently fold in the shredded cheese, ensuring it is evenly mixed throughout the egg and vegetable mixture.

            Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full. Leave some space as they will expand while baking.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top. You can check for doneness by inserting a toothpick; it should come out clean.

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

                  Serve: Serve warm, or allow them to cool completely before storing in an airtight container in the fridge for meal prep.

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

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