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- 6 large eggs - 1 cup spinach, chopped - 1 bell pepper, diced (any color) - 1/2 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup green onions, finely sliced - 1 tsp garlic powder - Salt and pepper to taste - Olive oil spray or muffin liners for greasing The mix of these ingredients makes breakfast egg muffins both tasty and healthy. Eggs provide protein, while spinach and bell peppers add vitamins. Cherry tomatoes bring sweetness, and feta cheese adds a tangy flavor. Green onions give a nice crunch. Each muffin has around 100 calories. They have about 7 grams of protein, 6 grams of carbs, and 6 grams of fat. This makes them a balanced option for breakfast. Want to make these muffins even better? You can add more veggies like zucchini or mushrooms. For extra protein, try adding cooked bacon or sausage. These add-ins can change the flavor and keep things fresh! Check out the Full Recipe for more ideas. - Preheat the oven to 350°F (175°C). - Prepare the muffin tin with grease or muffin liners. Start by getting your oven nice and hot. This helps the muffins cook evenly. Take a muffin tin and either spray it with olive oil or place liners inside. This makes for easy removal later. - Beat the eggs and season with spices. - Incorporate vegetables and cheese into the egg mixture. Next, grab a large bowl. Crack six large eggs into it. Beat them well, adding garlic powder, salt, and pepper for flavor. Now, it's time to add in the fun part. Toss in chopped spinach, diced bell pepper, halved cherry tomatoes, crumbled feta cheese, and sliced green onions. Stir everything together until it looks colorful and mixed. - Pour mixture into muffin tin. - Baking time and indicators for doneness. Now, carefully pour the egg mixture into the prepared muffin tin. Fill each cup about two-thirds full. Place the tin in your preheated oven. Bake for 18-20 minutes. You’ll know they’re done when they look set and slightly golden on top. Let them cool for a few minutes before you take them out. Enjoy these tasty treats warm or save them for later! For the full recipe, check out the detailed instructions. To batch cook and store egg muffins, start by making a large batch. You can double or triple the recipe. Once they cool, place them in an airtight container. Store them in the fridge for up to five days. For longer storage, freeze them. Wrap each muffin in plastic wrap. Then place them in a freezer bag. They can last up to three months in the freezer. For best practices when reheating, remove the muffin from the wrap. Place it on a microwave-safe plate. Heat for about 30 to 60 seconds. If you prefer the oven, preheat to 350°F (175°C) and bake for about 10 minutes. This keeps the muffins moist while warming. Adjusting baking time depends on your oven type. Most ovens heat unevenly. If you have a convection oven, reduce the baking time by about 2 to 3 minutes. For a regular oven, keep an eye on your muffins after the 18-minute mark. To avoid overcooked or undercooked muffins, check for doneness by inserting a toothpick. If it comes out clean, they are done. If the muffins jiggle, they need more time. For garnishing ideas, sprinkle fresh herbs like parsley or chives on top. This adds color and flavor. Serve the egg muffins on a nice platter for an inviting look. They pair well with sides like sliced avocado or fresh fruit. This not only adds flavor but also boosts nutrition. You can enjoy your breakfast muffins with a side of berries or a light salad for a refreshing start to your day. {{image_2}} You can make breakfast egg muffins fun by adding different flavors. For a Mediterranean twist, try sun-dried tomatoes and olives. This mix gives a bright taste that wakes up your palate. Simply chop and stir them into the egg mixture. For a Southwestern version, use black beans, corn, and cheddar cheese. This combo adds a hearty bite. Just fold them in with your other ingredients. The flavors work great together, creating a tasty meal. You can adapt these muffins for different diets. If you want a vegetarian or vegan option, replace eggs with a tofu scramble. Simply crumble tofu and cook it lightly before adding your veggies. This keeps the dish filling and delicious. For gluten-free options, make sure to check that your add-ins are gluten-free. Most veggies and cheeses work perfectly, so you can enjoy without worry. Using seasonal vegetables makes your muffins fresh and tasty. In winter, add hearty veggies like kale or butternut squash. In the summer, use zucchini or bell peppers. These choices keep your dish vibrant and full of flavor. You can also adapt the recipe based on what you find at the market. If you see something fresh, try it! This keeps your breakfast exciting and new. Want to try making your own? Check out the Full Recipe for more details! To keep your breakfast egg muffins fresh, I recommend storing them in the fridge or freezer. If you plan to eat them within a week, the fridge is perfect. Use an airtight container to lock in moisture and flavor. For longer storage, freeze your muffins in a single layer, then transfer them to a freezer bag. This helps prevent sticking and saves space. In the fridge, your egg muffins last about five days. After that, they may lose their taste and texture. When frozen, they can last up to three months. Just remember to label the bags with the date. This way, you know how long they’ve been in the freezer. You have two great options for reheating: the oven or microwave. For the oven, preheat it to 350°F (175°C) and heat the muffins for about 10 minutes. This keeps them warm and crispy. For the microwave, place one muffin on a plate and heat it for 30 seconds to a minute. To keep the texture nice, cover it with a damp paper towel. This helps prevent the muffins from drying out. By following these storage and reheating tips, you’ll enjoy delicious breakfast egg muffins anytime! For the full recipe, check out the Morning Glory Egg Muffins. Yes, you can make Breakfast Egg Muffins in advance. Here are some tips: - Batch Cooking: Make a large batch on the weekend. Store them in the fridge or freezer. - Storing: Cool them fully before storing. Use an airtight container for the fridge. For freezing, wrap them in plastic wrap and place in a freezer bag. - Reheating: For fridge muffins, reheat in the microwave for about 30 seconds. Frozen muffins need about 1-2 minutes in the microwave. To check if your muffins are done, look for these signs: - Firmness: The tops should feel firm to the touch. - Color: They should be slightly golden brown on top. - Toothpick Test: Insert a toothpick in the center. It should come out clean if they are done. Absolutely! Here are some great options for customization: - Vegetables: Add zucchini, mushrooms, or even broccoli for more greens. - Cheese: Swap feta for cheddar, mozzarella, or goat cheese. - Protein: Mix in cooked bacon, sausage, or even tofu for a vegetarian twist. You can also experiment with herbs and spices to find your favorite flavor! These breakfast egg muffins are easy to make and packed with flavor. We covered the key ingredients, from eggs to veggies. We also shared tips for cooking and storing, ensuring your muffins stay fresh. You can customize them based on your taste or dietary needs. Whether you want a quick breakfast or something to meal prep, these muffins fit the bill. Try these recipes to enjoy a tasty and healthy meal. Cooking should be fun, and these egg muffins make it simple.

Breakfast Egg Muffins

Start your day with delicious Morning Glory Egg Muffins that are perfect for a quick breakfast! This easy recipe combines eggs with fresh spinach, bell peppers, cherry tomatoes, and feta for a nutritious meal ready in just 30 minutes. Ideal for meal prepping and packed with flavor, these muffins will make mornings brighter.
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Ingredients
  

6 large eggs

1 cup spinach, chopped

1 bell pepper, diced (any color)

1/2 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled

1/4 cup green onions, finely sliced

1 tsp garlic powder

Salt and pepper to taste

Olive oil spray or muffin liners for greasing

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it with olive oil or lining it with muffin liners.

    In a large mixing bowl, crack the eggs and beat them lightly. Season with garlic powder, salt, and pepper.

      Add the chopped spinach, diced bell pepper, halved cherry tomatoes, crumbled feta cheese, and sliced green onions to the beaten eggs. Stir until everything is fully combined.

        Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.

          Bake in the preheated oven for 18-20 minutes, or until the muffins are set and slightly golden on top.

            Once done, remove them from the oven and allow to cool for a few minutes before gently removing from the muffin tin.

              Serve warm, or let cool completely and store in an airtight container in the refrigerator for a quick breakfast option throughout the week.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 12 muffins

                  - Presentation Tips: Serve the egg muffins on a platter garnished with a sprinkle of fresh herbs, such as parsley or chives, for added color and flavor. Enjoy them with a side of sliced avocado or fresh fruit.