Start your day with a burst of flavor and nutrition by making these breakfast egg muffins. They are perfect for a quick, on-the-go meal that is both satisfying and delicious. Packed with bell peppers, onions, and shredded cheese, these muffins are a great way to enjoy a balanced breakfast.
If you don't usually keep bell peppers or shredded cheese in your kitchen, you might need to pick them up at the supermarket. Bell peppers add a sweet and slightly tangy flavor, while shredded cheese provides a creamy, savory element to the muffins.

Ingredients For Breakfast Egg Muffins Recipe
Eggs: The base of the muffins, providing protein and structure.
Milk: Adds moisture and helps to create a fluffy texture.
Bell peppers: Adds color, sweetness, and a slight crunch.
Onions: Provides a savory depth of flavor.
Shredded cheese: Melts into the muffins, adding a creamy and savory taste.
Salt: Enhances the overall flavor of the muffins.
Black pepper: Adds a hint of spice and balances the flavors.
Technique Tip for Making Egg Muffins
To ensure your egg muffins are fluffy and well-risen, avoid over-mixing the egg mixture. Whisk the eggs and milk just until combined, then gently fold in the bell peppers, onions, and shredded cheese. Over-mixing can cause the muffins to become dense and tough.
Suggested Side Dishes
Alternative Ingredients
eggs - Substitute with egg whites: For a lower cholesterol option, use egg whites instead of whole eggs.
eggs - Substitute with tofu: Use crumbled tofu for a vegan alternative that mimics the texture of scrambled eggs.
milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in this recipe.
milk - Substitute with coconut milk: Coconut milk adds a subtle sweetness and creaminess, suitable for those avoiding dairy.
diced bell peppers - Substitute with diced zucchini: Zucchini provides a similar texture and a mild flavor.
diced bell peppers - Substitute with diced tomatoes: Tomatoes add a juicy texture and a slightly tangy flavor.
diced onions - Substitute with green onions: Green onions offer a milder flavor and a bit of color.
diced onions - Substitute with shallots: Shallots provide a sweeter and more delicate onion flavor.
shredded cheese - Substitute with nutritional yeast: Nutritional yeast gives a cheesy flavor and is a good vegan option.
shredded cheese - Substitute with vegan cheese: Vegan cheese melts well and is suitable for those avoiding dairy.
salt - Substitute with soy sauce: Soy sauce adds umami and a salty flavor, reducing the need for additional salt.
black pepper - Substitute with white pepper: White pepper has a milder taste and is less visually noticeable in the dish.
Other Alternative Recipes Similar to Egg Muffins
How to Store or Freeze Your Egg Muffins
- Allow the breakfast egg muffins to cool completely before storing. This prevents condensation from forming, which can make them soggy.
- Place the cooled muffins in an airtight container. You can layer them with parchment paper to prevent sticking.
- Store the container in the refrigerator for up to 4 days. This keeps the vegetables and cheese fresh and flavorful.
- For longer storage, wrap each muffin individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents freezer burn.
- Place the wrapped muffins in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
- Freeze the muffins for up to 3 months. This makes them a convenient option for busy mornings.
- To reheat, unwrap the muffins and place them on a microwave-safe plate. Microwave on high for 30-60 seconds, or until heated through.
- Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes. This method helps retain the texture and flavor of the muffins.
- Enjoy your breakfast egg muffins warm, paired with a side of fresh fruit or a cup of coffee.
How to Reheat Leftovers
Microwave Method:
- Place your breakfast egg muffins on a microwave-safe plate.
- Cover them with a damp paper towel to retain moisture.
- Heat on medium power for about 30-45 seconds. Check if they are warmed through; if not, continue heating in 10-second intervals.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the egg muffins on a baking sheet.
- Cover them loosely with aluminum foil to prevent drying out.
- Bake for 10-15 minutes, or until they are heated through.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the breakfast egg muffins directly on the toaster oven rack or on a small baking sheet.
- Heat for 8-10 minutes, checking halfway through to ensure they are warming evenly.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the egg muffins in the air fryer basket.
- Heat for 3-5 minutes, or until they are warmed through and slightly crispy on the outside.
Stovetop Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of olive oil or butter to the skillet.
- Place the breakfast egg muffins in the skillet and cover with a lid.
- Heat for about 5 minutes, flipping halfway through, until they are warmed through.
Essential Tools for Making Egg Muffins
Oven: Used to bake the egg muffins at a consistent temperature of 375°F (190°C).
Mixing bowl: Used to whisk together the eggs, milk, and other ingredients.
Whisk: Essential for blending the eggs and milk smoothly.
Knife: Needed for dicing the bell peppers and onions.
Cutting board: Provides a safe surface for chopping vegetables.
Measuring cups: Used to measure the milk, bell peppers, and onions accurately.
Measuring spoons: Used to measure the salt and black pepper precisely.
Muffin tin: Holds the egg mixture in individual portions for baking.
Cooking spray: Used to grease the muffin tin to prevent sticking.
Oven mitts: Protect your hands when placing the muffin tin in and out of the oven.
Cooling rack: Allows the muffins to cool slightly before serving.
How to Save Time on Making Egg Muffins
Pre-chop vegetables: Dice the bell peppers and onions the night before and store them in the fridge.
Use a mixing jug: Whisk the eggs and milk in a jug for easy pouring into the muffin tin.
Pre-grease the tin: Grease the muffin tin ahead of time to save a step in the morning.
Batch cook: Make a double batch and freeze the extra egg muffins for quick breakfasts later.
Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Breakfast Egg Muffins Recipe
Ingredients
Main Ingredients
- 6 Eggs
- ¼ cup Milk
- ½ cup Diced bell peppers
- ½ cup Diced onions
- ½ cup Shredded cheese
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and milk.
- Add the diced bell peppers, onions, shredded cheese, salt, and black pepper to the egg mixture. Stir to combine.
- Grease a muffin tin and pour the egg mixture evenly into each cup.
- Bake in the preheated oven for 20 minutes, or until the muffins are set and lightly golden.
- Let the muffins cool slightly before removing them from the tin. Serve warm.
Nutritional Value
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