Imagine starting your day with a protein-packed, flavor-explosion that takes less time to prepare than scrolling through your morning social media feed! These Spicy Cheddar Egg Muffins are not just a recipe; they're a game-changing breakfast solution that combines convenience, nutrition, and mouthwatering taste in one perfect handheld package. Whether you're a busy professional, a fitness enthusiast, or just someone who craves a delicious morning meal, these egg muffins are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 muffins
Ingredients
- 6 eggs
- 1 cup shredded cheddar cheese
- 1/2 cup roasted red peppers, diced
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 6-cup muffin tin with cooking spray or oil to prevent sticking.
- In a large mixing bowl, crack all 6 eggs and whisk them thoroughly until the whites and yolks are completely combined and slightly frothy.
- Finely chop the fresh spinach leaves and dice the roasted red peppers into small, uniform pieces to ensure even distribution in the egg muffins.
- Add the shredded cheddar cheese, chopped spinach, and diced roasted red peppers to the whisked eggs. Season with salt and pepper to taste.
- Gently fold all ingredients together, ensuring the vegetables and cheese are evenly distributed throughout the egg mixture.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffy, golden around the edges, and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Use a small spatula or knife to gently loosen the edges of the egg muffins, then carefully remove them from the tin.
- Serve warm immediately, or store in an airtight container in the refrigerator for up to 3-4 days. Can be reheated in a microwave for 30 seconds when ready to eat.
Tips
- Use fresh, room-temperature eggs for the smoothest mixture and most consistent texture.
- Don't overmix the ingredients - gently fold to keep the egg muffins light and fluffy.
- For extra flavor, consider adding a pinch of herbs like dried basil or oregano to the mixture.
- Invest in a good non-stick muffin tin or use high-quality cooking spray to prevent sticking.
- Allow the muffins to cool slightly in the tin before removing to help them maintain their shape.
- These muffins are incredibly meal-prep friendly - make a batch ahead and enjoy throughout the week.
- Experiment with different cheese and vegetable combinations to keep things interesting.
- For a spicier version, add a dash of hot sauce or some diced jalapeños to the mixture.
- If you're watching calories, use low-fat cheese and egg whites for a lighter version.
- Always check doneness with a toothpick - it should come out clean when the muffins are fully cooked.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 2g
Protein: 10g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 190mg
