10 Modern Breakfast Egg Muffins That Make Mornings Easier

There’s something truly delightful about starting your day with breakfast egg muffins that are modern and convenient. Picture enjoying a warm, fluffy muffin filled with classic ham and cheese or a zesty sausage and bell pepper mix. Each bite offers a burst of flavor and nutrition. They’re perfect for meal prep, making those busy mornings so much easier. Want to discover more tasty varieties? Let’s explore them together.

Classic Ham and Cheese Egg Muffins

Breakfast Egg Muffins are a delightful and convenient way to enjoy a wholesome meal that combines protein, vegetables, and a burst of flavor in every bite.

These Classic Ham and Cheese Egg Muffins are perfect for a quick breakfast on the go or as part of a leisurely weekend brunch. With their fluffy texture and savory taste, these muffins are sure to become a family favorite.

The beauty of these egg muffins lies in their versatility. You can easily adapt the recipe to incorporate your favorite ingredients, making it a customizable meal option. For this classic version, we pair savory ham with melted cheese, providing a satisfying combination that pleases both kids and adults.

With minimal preparation time, you can whip up a batch of these egg muffins and enjoy a hearty breakfast that keeps you energized throughout the morning.

Ingredients (serving size: 4-6 people):

• 10 large eggs
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell peppers
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Cooking spray or muffin liners

Cooking Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C) and allow it to preheat while you prepare the ingredients.
2. Prepare the Muffin Tin: Spray a 12-cup muffin tin with cooking spray or line it with muffin liners to prevent the egg muffins from sticking.
3. Mix the Ingredients: In a large mixing bowl, crack the eggs and whisk them until well beaten. Add in the diced ham, shredded cheddar cheese, diced bell peppers, and chopped green onions. Season the mixture with salt and pepper to taste, and stir until all ingredients are well combined.
4. Fill the Muffin Cups: Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full to allow room for the muffins to rise.
5. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and the tops are golden brown.
6. Cool and Serve: Once fully cooked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Use a spatula to gently remove the muffins from the tin and serve warm.

Extra Tips: For a creamier texture, you can add a splash of milk or cream to the egg mixture before baking. Feel free to experiment with other ingredients like spinach, mushrooms, or tomatoes to personalize your egg muffins.

These muffins can be stored in an airtight container in the refrigerator for up to three days and can be easily reheated in the microwave for a quick breakfast option.

Spinach and Feta Delight

Start your day with a burst of flavor by preparing these delightful Spinach and Feta Breakfast Egg Muffins. Perfect for a quick breakfast or a satisfying brunch, these muffins combine the earthy taste of spinach with the creamy, tangy flavor of feta cheese. They aren’t only delicious but also packed with protein and nutrients, making them a healthy choice to kickstart your morning.

These muffins are incredibly versatile and can be customized with your favorite ingredients, but the classic combination of spinach and feta is hard to beat. They’re simple to prepare and can be made ahead of time, allowing you to enjoy a stress-free morning. Whether you’re serving them to a hungry family or hosting a brunch with friends, this recipe for a serving size of 4-6 people is sure to become a favorite.

Ingredients (for 4-6 people):

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup milk
• 1/4 cup diced onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Cooking spray or muffin liners

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that your muffins cook evenly and come out perfectly.
2. Prepare the Muffin Pan: Lightly spray a 12-cup muffin pan with cooking spray or line each cup with muffin liners to prevent sticking.
3. Mix the Wet Ingredients: In a large bowl, crack the eggs and add the milk. Whisk them together until fully combined, which will assure a smooth, even texture in the muffins.
4. Add the Vegetables and Cheese: Stir in the chopped spinach, diced onion, and crumbled feta cheese into the egg mixture. Make sure the ingredients are evenly distributed to get a balanced flavor in every bite.
5. Season the Mixture: Add salt, black pepper, garlic powder, and dried oregano to the mixture. Stir well to incorporate the seasonings throughout the mixture.
6. Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. This will give the muffins room to puff up as they bake.
7. Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the muffins are set and the tops are golden brown. You can test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
8. Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Extra Tips:

For added flavor, consider incorporating other ingredients such as diced bell peppers, mushrooms, or even a sprinkle of Parmesan cheese on top before baking. If you prefer a spicier kick, add a pinch of red pepper flakes to the egg mixture.

These muffins can be stored in an airtight container in the refrigerator for up to 4 days, making them a convenient option for meal prep. Reheat them in the microwave for a quick and easy breakfast on busy mornings.

Spicy Chorizo and Pepper Jack

Start your day with a burst of flavor with these Spicy Chorizo and Pepper Jack Breakfast Egg Muffins. They offer a perfect blend of spicy chorizo, creamy pepper jack cheese, and fluffy eggs, making them an ideal breakfast option for those who love a little kick to their morning meal.

These egg muffins aren’t only delicious but also convenient and easy to make, perfect for busy mornings or a delightful brunch spread.

These muffins are baked to perfection, capturing the essence of a hearty breakfast in every bite. The combination of spicy chorizo and gooey pepper jack cheese, with the added freshness of bell peppers and onions, creates a savory experience that’s both satisfying and energizing.

Whether you’re cooking for the family or meal-prepping for the week, this recipe for 4-6 servings is sure to become a favorite in your home.

Ingredients (for 4-6 servings):

• 6 large eggs
• 1/2 cup milk
• 1 cup cooked chorizo, crumbled
• 1 cup shredded pepper jack cheese
• 1/2 cup diced bell peppers (red or green)
• 1/4 cup diced onion
• Salt and pepper, to taste
• Cooking spray or oil

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the oven is at the right temperature by the time you finish preparing the muffin mixture.
2. Prepare the Muffin Tin: Lightly grease a muffin tin with cooking spray or oil to prevent the muffins from sticking. This will make it easier to remove them once they’re baked.
3. Cook the Chorizo: In a skillet over medium heat, cook the chorizo until it’s browned and fully cooked. Drain any excess fat and set the chorizo aside to cool slightly.
4. Mix the Egg Base: In a large bowl, whisk together the eggs and milk until well combined. Add a pinch of salt and pepper to enhance the flavors.
5. Combine Ingredients: Add the cooked chorizo, shredded pepper jack cheese, diced bell peppers, and onions into the egg mixture. Stir until all ingredients are evenly distributed.
6. Fill the Muffin Tins: Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise slightly as they bake.
7. Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the egg muffins are set and slightly golden on top. You can check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
8. Cool and Serve: Let the muffins cool for a few minutes in the tin before carefully removing them. Serve warm for the best flavor.

Extra Tips:

For added variety, you can customize these egg muffins by incorporating other ingredients such as spinach, mushrooms, or your favorite herbs.

Make sure to pre-cook any additional vegetables to remove excess moisture. These muffins can be stored in the refrigerator for up to 3 days and are easily reheated in the microwave for a quick breakfast on the go.

If you prefer a milder flavor, substitute the pepper jack cheese with a milder cheese like cheddar or mozzarella. Enjoy experimenting with different flavor combinations to suit your taste!

Veggie-Packed Garden Fresh

Breakfast Egg Muffins are a delightful and nutritious way to kickstart your morning. Packed with protein and vibrant vegetables, these muffins aren’t only healthy but also versatile, allowing you to customize them according to your taste preferences. Perfect for busy mornings, these egg muffins can be made ahead of time and enjoyed on-the-go.

Plus, they offer a garden-fresh twist that will leave you feeling satisfied and ready for the day.

The Veggie-Packed Garden Fresh Egg Muffins are a brilliant choice for those who want to incorporate more vegetables into their diet without compromising on flavor. With a colorful array of veggies like bell peppers, spinach, and tomatoes, these muffins are both visually appealing and delicious.

Not only are they a great source of vitamins and minerals, but they also provide a hearty and filling breakfast option for the entire family.

Ingredients (serving size: 4-6 people):

• 10 large eggs
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach, chopped
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Cooking spray or muffin liners

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by spraying it with cooking spray or lining it with muffin liners to prevent sticking.

2. Prepare the Vegetables: In a medium-sized skillet, heat the olive oil over medium heat. Add the red onion and bell pepper, and sauté for about 3-4 minutes until they start to soften.

Add the cherry tomatoes and spinach, and cook for an additional 2 minutes until the spinach wilts. Remove from heat and set aside.

3. Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them together until well combined. Season with salt and pepper to your liking.

4. Combine Ingredients: Add the cooked vegetables and shredded cheese into the egg mixture. Stir until all ingredients are evenly distributed.

5. Fill the Muffin Tin: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. Make sure the vegetables are evenly distributed in each cup.

6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.

You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

7. Cool and Serve: Remove the muffin tin from the oven and let the muffins cool for a few minutes before serving. Enjoy them warm or allow them to cool completely and store in an airtight container in the refrigerator for up to 4 days.

Extra Tips: Feel free to experiment with different vegetables or add-ins like mushrooms, zucchini, or cooked bacon for added flavor.

If you prefer a dairy-free option, simply omit the cheese or substitute with a dairy-free alternative. These muffins also freeze well, making them a great option for meal prep. Simply reheat in the microwave for a quick and easy breakfast.

Smoky Bacon and Cheddar

Breakfast Egg Muffins are a delicious and convenient way to start your day with a protein-packed meal. These Smoky Bacon and Cheddar muffins are perfect for those busy mornings when you need a quick and satisfying breakfast. They combine the savory flavors of crispy bacon and sharp cheddar cheese with fluffy eggs, making them an irresistible treat for the whole family.

Not only are they easy to prepare, but they can also be customized with your favorite ingredients to suit your taste preferences. These muffins are ideal for meal prepping, as they can be stored in the fridge or freezer and reheated in just a few minutes.

Whether you’re planning a weekday breakfast, a weekend brunch, or need a grab-and-go snack, the Smoky Bacon and Cheddar Breakfast Egg Muffins won’t disappoint. With a winning combination of flavors and nutrients, they’re sure to become a staple in your breakfast routine.

Ingredients for 4-6 people:

• 6 large eggs
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 6 strips of bacon
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped green onions
• Cooking spray or oil for greasing

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This will guarantee that your muffins cook evenly and thoroughly.
2. Cook the Bacon: In a medium skillet over medium heat, cook the bacon until crispy. Once cooked, remove from the skillet and place on a paper towel to drain excess fat. Once cooled, crumble the bacon into small pieces.
3. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Add the shredded cheddar cheese, crumbled bacon, smoked paprika, salt, and pepper. Mix well to ascertain all ingredients are evenly distributed.
4. Grease the Muffin Tin: Lightly grease a 12-cup muffin tin with cooking spray or oil to prevent sticking. You can also use muffin liners if preferred.
5. Fill the Muffin Cups: Pour the egg mixture evenly into each muffin cup, filling about 3/4 full. This allows space for the muffins to rise while baking. Sprinkle chopped green onions on top of each muffin for added flavor.
6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top. You can test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
7. Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm, or allow them to cool completely before storing in the fridge or freezer.

Extra Tips: To make the most of your Breakfast Egg Muffins, consider using silicone muffin pans, which make it easier to remove the muffins without them sticking.

Feel free to experiment with different add-ins such as diced bell peppers, spinach, or mushrooms to customize your muffins. If you’re planning to freeze them, allow them to cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the microwave for a quick breakfast option on busy mornings.

Savory Mushroom and Swiss

Egg muffins are a versatile and convenient breakfast option, perfect for busy mornings. The Savory Mushroom and Swiss variety add a deliciously earthy and creamy twist to the traditional egg muffin.

These muffins aren’t only easy to prepare but also packed with protein and flavor, making them a great choice for a quick breakfast or a snack on the go. Whether you’re meal-prepping for the week or cooking for a family brunch, these egg muffins are bound to be a hit.

The combination of tender mushrooms and rich Swiss cheese creates a satisfying and savory taste that pairs perfectly with the light and fluffy eggs. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or family meal.

With just a few simple ingredients and easy-to-follow steps, you can whip up these delicious muffins in no time.

Ingredients (Serves 4-6):

• 8 large eggs
• 1 cup diced mushrooms
• 1 cup shredded Swiss cheese
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup chopped green onions
• Cooking spray

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that the muffins cook evenly.
2. Prepare the Muffin Tin: Spray a muffin tin generously with cooking spray to prevent the muffins from sticking. You can also use silicone muffin cups if preferred.
3. Sauté the Mushrooms: Heat the olive oil in a skillet over medium heat. Add the diced mushrooms and sauté for about 5 minutes or until they’re tender and slightly golden. Remove from heat and set aside to cool slightly.
4. Mix the Egg Base: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
5. Add Fillings: Stir in the shredded Swiss cheese, sautéed mushrooms, and chopped green onions into the egg mixture.
6. Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top. To check doneness, insert a toothpick in the center; it should come out clean.
8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before removing them. Serve warm or at room temperature.

Extra Tips:

For extra flavor, consider adding a pinch of garlic powder or a splash of hot sauce to the egg mixture.

These muffins can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well; just reheat in the microwave or oven before serving.

Feel free to customize the recipe by adding other ingredients such as spinach, bell peppers, or diced ham to suit your taste preferences.

Mediterranean Sun-Dried Tomato and Basil

Breakfast Egg Muffins are a versatile and convenient dish perfect for a quick morning meal or a satisfying brunch. These Mediterranean Sun-Dried Tomato and Basil Egg Muffins add a burst of flavor with sun-dried tomatoes, fresh basil, and feta cheese, bringing a touch of the Mediterranean to your breakfast table.

These muffins aren’t only delicious but also packed with protein and nutrients, making them a great way to start your day on a healthy note. The preparation is simple and requires minimal ingredients, making it an easy recipe for both experienced cooks and beginners.

They can be made ahead of time and stored in the refrigerator for a grab-and-go breakfast option throughout the week. Each muffin is a perfect individual serving, and this recipe serves 4-6 people, making it suitable for family gatherings or meal prepping.

Ingredients (serves 4-6):

• 10 large eggs
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup fresh basil leaves, chopped
• 1 cup feta cheese, crumbled
• 1/4 cup milk
• Salt and pepper to taste
• Non-stick cooking spray or muffin liners

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Prepare a muffin tin by spraying it with non-stick cooking spray or lining it with muffin liners.
2. Mix Ingredients: In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste. Add the chopped sun-dried tomatoes, basil, and crumbled feta cheese to the egg mixture, stirring gently until all ingredients are evenly distributed.
3. Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This will allow the muffins to expand slightly as they cook.
4. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are fully set and slightly golden on top. You can test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
5. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Carefully remove the muffins from the tin and serve warm, or let them cool completely before storing them in the refrigerator.

Extra Tips:

For a richer flavor, consider adding a pinch of garlic powder or some chopped olives to the egg mixture. You can also customize these muffins by adding other ingredients such as spinach, bell peppers, or onions.

If you prefer a dairy-free option, substitute the milk and feta cheese with non-dairy alternatives. These muffins can be stored in an airtight container in the refrigerator for up to 5 days, and they reheat well in the microwave, making them an excellent option for meal prepping.

Sweet Potato and Kale Powerhouse

Start your day with a burst of flavor and nutrition by preparing Sweet Potato and Kale Powerhouse Breakfast Egg Muffins. This delightful dish combines nutrient-rich ingredients to create a satisfying and delicious breakfast option that’s perfect for busy mornings. Packed with the goodness of sweet potatoes and kale, these muffins aren’t only tasty but also provide a powerhouse of vitamins and minerals to keep you energized throughout the day.

These egg muffins are an excellent way to incorporate more vegetables into your breakfast routine while also enjoying the protein-packed benefits of eggs. Ideal for meal prep, you can make a batch on the weekend and enjoy them throughout the week. Whether you’re feeding a family or just yourself, these muffins are sure to become a breakfast favorite.

Ingredients (Serves 4-6):

• 8 large eggs
• 1 cup sweet potatoes, peeled and diced
• 1 cup kale, finely chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray or line with silicone muffin liners to guarantee easy removal of the muffins.
2. Prepare Sweet Potatoes: In a skillet over medium heat, add olive oil. Once hot, add the diced sweet potatoes. Sauté for about 5-7 minutes until they’re slightly tender. Remove from heat and set aside.
3. Mix Vegetables: In a large mixing bowl, combine the sautéed sweet potatoes, chopped kale, diced red bell pepper, and chopped onion. Mix well to evenly distribute the vegetables.
4. Prepare Egg Mixture: In another bowl, whisk together the eggs, shredded cheddar cheese, garlic powder, salt, and black pepper until well combined.
5. Combine Ingredients: Pour the egg mixture over the vegetable mixture and stir until all ingredients are evenly coated with the egg.
6. Fill Muffin Tin: Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are set and lightly golden on top. You can test with a toothpick inserted into the center of a muffin; it should come out clean.
8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before removing them. Serve warm or store in an airtight container in the refrigerator for up to four days.

Extra Tips:

For added flavor, you can include other herbs or spices such as paprika or chili flakes if you prefer a bit of heat.

Feel free to substitute other types of cheese, like feta or mozzarella, to match your taste preferences.

These muffins can also be frozen for up to a month; just reheat them in the microwave or oven for a quick breakfast on the go.

Enjoy experimenting with different vegetable combinations to keep your breakfast exciting and nutritious!

Zesty Sausage and Bell Pepper

If you’re looking for a hearty and flavorful breakfast option, these Zesty Sausage and Bell Pepper Egg Muffins are the perfect choice.

These muffins pack a punch with their vibrant mix of spices and colorful vegetables, making them a delightful treat for your taste buds. Not only are they delicious, but they’re also convenient for busy mornings, as they can be made ahead and easily reheated.

Whether you’re feeding a family or meal prepping for the week, this recipe is both satisfying and nutritious.

These egg muffins are an excellent way to start your day with a boost of protein and veggies. The combination of spicy sausage and sweet bell peppers creates a well-balanced flavor profile that elevates simple eggs to a gourmet breakfast experience.

The recipe is designed to serve 4-6 people, making it ideal for family breakfasts or brunch gatherings. With just a few ingredients and straightforward steps, you’ll have these savory muffins ready in no time.

Ingredients (for 4-6 people):

• 8 large eggs
• 1 cup cooked spicy sausage, crumbled
• 1 cup bell peppers, diced (use a mix of red, yellow, and green for color)
• 1/2 cup onion, finely chopped
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/4 cup milk
• Salt and pepper to taste
• 1 tablespoon olive oil
• Non-stick cooking spray

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with non-stick cooking spray to prevent the egg muffins from sticking.
2. Cook the Sausage: In a skillet over medium heat, add the olive oil. Once hot, add the crumbled sausage and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the pan and set it aside.
3. Sauté Vegetables: In the same skillet, add the diced bell peppers and onions. Sauté them until they’re soft and slightly caramelized, about 5 minutes. Remove from heat and set aside.
4. Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the cooked sausage, sautéed vegetables, and shredded cheese.
5. Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise.
6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top. A toothpick inserted into the center should come out clean.
7. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before removing them. Serve warm, or let them cool completely before storing them in an airtight container in the refrigerator.

Extra Tips: For added flavor, consider sprinkling a pinch of cayenne pepper or smoked paprika into the egg mixture.

You can also substitute the spicy sausage with turkey sausage or omit it entirely for a vegetarian option. To save time in the morning, prepare the sausage and vegetables the night before and store them in the refrigerator.

When reheating, these egg muffins can be microwaved for about 20-30 seconds or warmed in the oven for a few minutes to retain their texture and flavor.

Southwest Black Bean and Avocado

Breakfast Egg Muffins are a delightful and versatile way to start your day. They’re perfect for meal prepping, portable for on-the-go breakfasts, and can easily be customized to suit your taste preferences. One popular variation of these savory muffins is the Southwest Black Bean and Avocado Egg Muffins. This version brings a burst of flavor with the addition of black beans, fresh avocado, and a hint of spice, making it a nutritious and satisfying breakfast option.

These egg muffins aren’t only delicious but also packed with protein and healthy fats, making them an excellent choice for a balanced meal. The combination of creamy avocado and hearty black beans, along with the vibrant flavors of bell peppers and spices, makes this dish both filling and flavorful. It’s an ideal recipe for feeding a family of 4-6 people, or for preparing in advance to enjoy throughout the week.

Ingredients (serving size for 4-6 people):

• 10 large eggs
• 1 cup black beans, drained and rinsed
• 1 ripe avocado, diced
• 1 red bell pepper, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Cooking spray or oil for greasing

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the muffins cook evenly.
2. Prepare the Muffin Tin: Lightly grease a 12-cup muffin tin with cooking spray or a little oil to prevent the egg muffins from sticking.
3. Mix the Eggs: In a large mixing bowl, crack the eggs and whisk them together with the milk, cumin, chili powder, salt, and pepper until well combined.
4. Add the Ingredients: Gently fold in the black beans, diced red bell pepper, and half of the shredded cheddar cheese into the egg mixture.
5. Pour the Mixture: Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
6. Top with Avocado and Cheese: Place a few pieces of diced avocado on top of each muffin cup and sprinkle the remaining shredded cheddar cheese over the top.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are puffed up and lightly golden on top.
8. Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool for a few minutes before removing them from the tin. Serve warm or at room temperature.

Extra Tips: When preparing these Southwest Black Bean and Avocado Egg Muffins, it’s important to use ripe avocados for the best texture and flavor. You can store any leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave them for about 30 seconds or until warm.

Feel free to customize the spices or add other ingredients like cooked sausage or diced jalapeños for an extra kick. These muffins can also be frozen; just make sure they’re completely cooled before freezing, and thaw them overnight in the refrigerator before reheating.