Save Festive, protein-packed egg muffins filled with colorful vegetables and cheese—perfect for a quick and cheerful holiday breakfast.
I love making these egg muffins on busy holiday mornings because they are quick to prepare and loved by everyone.
Ingredients
- Eggs and Dairy: 8 large eggs, 1/4 cup milk, 1 cup shredded cheddar cheese
- Vegetables: 1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper, 1/2 cup baby spinach chopped, 1/4 cup finely chopped red onion
- Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika (optional)
- For greasing: Cooking spray or a little oil
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
- Mix Ingredients:
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika until well combined.
- Add Vegetables and Cheese:
- Stir in the cheddar cheese, red and green bell peppers, spinach, and red onion.
- Fill Muffin Cups:
- Evenly divide the mixture among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.
- Cool and Serve:
- Let cool for 5 minutes before running a knife around each muffin to release. Serve warm.
Save My family always gathers around the table eagerly waiting for these warm muffins on Christmas morning.
Variations
For a meaty version, add chopped cooked bacon or ham. You can also substitute feta or mozzarella for the cheddar cheese.
Storage
Leftovers keep well in the fridge for up to 3 days or can be frozen for up to 3 months. Reheat thoroughly before serving.
Allergens
Contains eggs and dairy (cheese, milk). Gluten-free but always verify ingredient labels for cross-contamination.
Save These egg muffins are a festive and healthy way to start your Christmas morning with ease and joy.
Recipe FAQs
- → Can I prepare the egg muffins in advance?
Yes, you can mix the ingredients ahead of time and refrigerate the batter for up to a day before baking. Once baked, the muffins store well in the fridge for up to three days or can be frozen for longer keeping.
- → What can I use instead of cheddar cheese?
Feta or mozzarella are excellent alternatives that provide different flavor profiles while maintaining the creamy texture inside the muffins.
- → How can I add more protein to these muffins?
Incorporate cooked bacon or chopped ham into the mixture to boost the protein and add a savory touch.
- → Is smoked paprika necessary for flavor?
Smoked paprika is optional, but it enhances the muffins with a subtle smoky warmth. If unavailable, you can omit it or substitute with mild chili powder.
- → How do I prevent the muffins from sticking to the tin?
Lightly grease the muffin tin using cooking spray or oil before adding the mixture, ensuring easy removal and clean edges.
- → Are these muffins gluten-free?
Yes, as long as the ingredients used are verified gluten-free, these egg muffins fit a gluten-free diet.