Egg muffins with peppers and onions are a delicious, protein-packed breakfast that’s quick to prepare and perfect for meal prep. These savory bites combine fluffy eggs with vibrant peppers and onions, delivering a nutritious and portable breakfast option for busy mornings. Whether you’re hosting brunch, meal prepping for the week, or looking for a snack, these muffins are versatile and satisfying.
Why You’ll Love This Recipe
- Healthy and Low-Carb: Packed with protein and vegetables.
- Customizable: Adapt to your taste preferences.
- Meal Prep Friendly: Easy to make ahead and store.
- Portable: Perfect for on-the-go mornings or quick snacks.
How to Make Egg Muffins with Peppers and Onions
Making egg muffins is as simple as mixing, pouring, and baking. You’ll need a muffin tin, a few basic ingredients, and about 30 minutes.
Step-by-Step Instructions
Preheat the Oven
Bring your oven up to 375°F (190°C). Coat a muffin tin with grease or line it with silicone muffin liners to avoid sticking.
Prepare the Veggies
Dice fresh bell peppers (red, yellow, or green) and onions into small pieces. Sauté them in a skillet over medium heat with a touch of olive oil until softened.
Whisk the Eggs
In a large bowl, whisk together eggs, milk, salt, pepper, and any preferred seasonings, such as garlic powder or paprika.
Assemble
Distribute the sautéed peppers and onions evenly into the muffin cups. Spread the egg mixture over the vegetables, ensuring each cup is filled to approximately three-quarters of its capacity.
Bake
Cook in the preheated oven for 20–25 minutes or until the egg muffins are firm and lightly golden on the surface.
Variations
- Add Protein: Add cooked bacon, sausage, or shredded chicken.
- Cheesy Delight: Add shredded cheddar, mozzarella, or feta cheese.
- Vegetarian Boost: Mix in spinach, mushrooms, or zucchini.
- Spice It Up: Incorporate diced jalapeños or a sprinkle of red pepper flakes.
Storage For Muffins
To store egg muffins with peppers and onions:
- Refrigerator: Allow the muffins to cool completely, then store them in an airtight container in the fridge for up to 4 days.
- Freezer: Place cooled muffins in a freezer-safe bag or container, separating layers with parchment paper. Store for up to 2 months.
- Reheating: Reheat in the microwave for 30–45 seconds for a quick breakfast, or in the oven at 350°F (175°C) for 5–7 minutes for a fresh taste.
Egg Muffins with Peppers and Onions
6
servings10
minutes20
minutesIngredients
6 large eggs
¼ cup milk (dairy or non-dairy)
1 cup diced bell peppers
½ cup diced onions
Salt and pepper to taste
Olive oil for sautéing
Directions
- Bring your oven up to 375°F (190°C).
- Lightly grease or line a muffin tin.
- Cook diced bell peppers and onions in olive oil until they become tender.
- Combine the eggs, milk, salt, and pepper in a bowl.
- Evenly distribute the sautéed veggies into the muffin tin.
- Pour the egg mixture over the vegetables, filling each cup about three-quarters of the way.
- Cook in the oven for 20–25 minutes or until the muffins are firm and fully baked.
- Let cool slightly before removing from the tin. Serve warm or store for later.
FAQ
- Can I freeze egg muffins?
Yes! Let them cool fully, then store in an airtight container or freezer bag for up to two months. - How do I reheat egg muffins?
Microwave for 30–45 seconds or reheat in the oven at 350°F (175°C) for 5–7 minutes. - Can I use egg whites only?
Absolutely. Substitute 6 whole eggs with 1 ½ cups of egg whites. - How long can egg muffins be stored in the fridge? Store them sealed in an airtight container for up to 4 days.
