Can I prepare these egg muffins in advance?

Yes, they keep well refrigerated for up to three days and can be frozen for longer storage, making them convenient for busy mornings.

What can I use instead of cheddar cheese?

Try substituting feta or mozzarella cheese for a different texture and flavor while maintaining richness.

Lightly grease the muffin tin with cooking spray or oil before pouring the mixture to ensure easy removal after baking.

Yes, adding chopped cooked bacon or ham adds a savory, meaty twist to the egg muffins.

Incorporate spices like smoked paprika or add diced jalapeños for a mild heat boost without overwhelming the other flavors.

Festive, protein-packed egg muffins filled with colorful vegetables and cheese—perfect for a quick and cheerful holiday breakfast.

These egg muffins have become our go-to holiday morning treat because they're easy to prepare and delight everyone at the table.

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

Step 1:: Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
Step 2:: In a large bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika until well combined.
Step 3:: Stir in the cheddar cheese, red and green bell peppers, spinach, and red onion.
Step 4:: Evenly divide the mixture among the muffin cups, filling each about 3/4 full.
Step 5:: Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.
Step 6:: Let cool for 5 minutes before running a knife around each muffin to release. Serve warm.

Our family gathers every Christmas morning to enjoy these muffins fresh from the oven with smiles all around.

For a meaty twist, add chopped cooked bacon or ham to the batter before baking.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer keeping.

Each muffin contains about 90 calories, 6 grams of fat, 2 grams of carbohydrates, and 7 grams of protein.

This recipe offers a festive and healthy start to your holiday morning that's quick to make and sure to please.

→ Can I prepare these egg muffins in advance?: Yes, they keep well refrigerated for up to three days and can be frozen for longer storage, making them convenient for busy mornings.
→ What can I use instead of cheddar cheese?: Try substituting feta or mozzarella cheese for a different texture and flavor while maintaining richness.
→ How do I prevent the muffins from sticking to the tin?: Lightly grease the muffin tin with cooking spray or oil before pouring the mixture to ensure easy removal after baking.
→ Can I add meat to these muffins?: Yes, adding chopped cooked bacon or ham adds a savory, meaty twist to the egg muffins.
→ Is it possible to make these muffins spicier?: Incorporate spices like smoked paprika or add diced jalapeños for a mild heat boost without overwhelming the other flavors.