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The appeal of egg muffins extends far beyond their convenience. For many, busy mornings leave little time for complex meal preparation, and that’s where egg muffins shine. They can be made in batches, allowing you to enjoy a healthy breakfast without the hassle of cooking every morning. Simply reheat them in the microwave or oven, and you’re set to go. This makes them a staple for anyone juggling a hectic lifestyle, from busy parents to working professionals.

Mini Roasted Pepper Egg Muffins

Start your day with delicious mini roasted pepper egg muffins that are easy to make and packed with nutrition! These bite-sized delights are perfect for busy mornings or meal prep, offering a flavorful combination of eggs, roasted peppers, and cheese. Versatile and customizable, they can include your favorite veggies and seasonings, ensuring a satisfying breakfast every time. Enjoy them fresh or store for quick, healthy meals throughout the week. Ideal for all ages!
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Ingredients
  

6 large eggs

1/2 cup milk (whole, skim, or your preference)

1 cup roasted red and yellow bell peppers, diced

1/2 cup shredded cheese (cheddar, mozzarella, or any cheese of choice)

1/4 cup fresh spinach, chopped (optional for added nutrition)

1/4 cup onion, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

Salt and pepper to taste

Olive oil spray or butter for greasing the muffin tin

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C). This ensures that the muffins bake evenly.

    Prepare Muffin Tin: Lightly coat a 12-cup muffin tin with olive oil spray or butter, ensuring each cup is well-greased to prevent sticking.

      Whisk Eggs and Milk: In a large mixing bowl, crack the eggs and add the milk. Whisk them together vigorously until the mixture is smooth and well combined.

        Incorporate Seasonings: Add garlic powder, dried oregano, salt, and pepper to the egg mixture. Stir well to ensure the spices are evenly distributed. Adjust salt and pepper to suit your taste preference.

          Fold in Vegetables and Cheese: Gently fold in the diced roasted peppers, chopped spinach (if you're using it), chopped onion, and shredded cheese. Ensure that all ingredients are evenly coated in the egg mixture for balanced flavors.

            Fill Muffin Cups: Carefully pour the prepared egg and vegetable mixture into each muffin cup, filling them about 3/4 full. This will allow room for the muffins to rise as they bake.

              Bake to Perfection: Place the muffin tin on the middle rack of the preheated oven and bake for approximately 18-20 minutes. The muffins should puff up, and a toothpick inserted in the center should come out clean when they’re ready.

                Cool and Release: After baking, remove the muffin tin from the oven and let it sit for a few minutes to cool slightly. Using a small knife, carefully run it around the edges to release the muffins, then transfer them to a wire rack to cool completely.

                  Serving Suggestions: These mini egg muffins can be enjoyed warm or at room temperature. They are perfect for a quick breakfast or snack! You can store any leftovers in an airtight container in the refrigerator for up to 4 days.

                    Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 12 muffins

                      Presentation Tips: For a colorful plate, serve these muffins alongside fresh fruit or a light salad. You can also sprinkle additional cheese or fresh herbs on top of the muffins before serving for an appealing finish!