Mini Egg Muffins (Baked Breakfast Bites) 🧁🍳

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Mini Egg Muffins (Baked Breakfast Bites) 🧁🍳

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 6 muffins | Calories: Approx. 90 per muffin

Why You’ll Love These Mini Egg Muffins

Looking for a quick, protein-packed breakfast you can prep ahead and grab on the go? These Mini Egg Muffins are just what your mornings need! Fluffy, flavorful, and endlessly customizable, they’re like mini frittatas baked right into muffin form.

Loaded with diced onion, bell pepper, and your choice of bacon or ham, each bite is savory, satisfying, and nourishing. Whether you’re meal prepping for the week or feeding a hungry family, these muffins are a wholesome and delicious choice.

Ingredients

Here’s what you’ll need to whip up these mini egg muffins:

  • 6 large eggs
  • ¼ cup milk (any kind: whole, skim, or even plant-based)
  • ¼ cup diced onion
  • ¼ cup diced green bell pepper
  • ¼ cup cooked bacon or ham, finely chopped (optional but recommended!)
  • Salt and black pepper, to taste
  • Non-stick cooking spray or butter, for greasing

Instructions

1. Preheat the Oven

Start by preheating your oven to 180°C (350°F). Lightly grease a 6-cup muffin tin with cooking spray or butter to prevent sticking.

2. Prepare the Fillings

Finely dice the onion and green bell pepper. If using bacon or ham, make sure it’s already cooked and chopped into small pieces. Add a small spoonful of these into each muffin cup.

3. Make the Egg Mixture

In a mixing bowl, crack in the eggs and whisk them with the milk, salt, and pepper until well combined and slightly frothy.

4. Fill the Muffin Cups

Pour the egg mixture evenly into the muffin cups over the vegetables and meat, filling each about ¾ full. The muffins will puff up as they bake.

5. Bake to Perfection

Place the tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden and the centers are set. A toothpick inserted into the center should come out clean.

6. Cool and Serve

Let the muffins cool for a few minutes in the tin before gently removing them. Serve warm or let them cool completely for storage.

Tips and Variations

  • Veggie Options: Try adding spinach, mushrooms, cherry tomatoes, or zucchini for variety.
  • Cheesy Boost: Mix in a bit of shredded cheddar or mozzarella before baking.
  • Make-Ahead Friendly: These store well in the fridge and reheat perfectly in the microwave or air fryer.
  • Low-Carb: Naturally keto-friendly and gluten-free, these fit into most meal plans.

Storage

Once cooled, store the egg muffins in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months. Reheat in the microwave for about 30 seconds, or in the oven at 160°C (325°F) until warmed through.

Perfect For:

  • Busy weekday breakfasts
  • Brunch gatherings
  • Protein-packed snacks
  • Kid-friendly lunchboxes

Nutrition (Per Muffin)

  • Calories: 90
  • Protein: 7g
  • Carbs: 2g
  • Fat: 6g
  • Sugar: 1g
  • Fiber: 0g

Final Thoughts

These Mini Egg Muffins are the ultimate breakfast hack—easy to make, endlessly customizable, and a total crowd-pleaser. Try them once, and you’ll keep them in your weekly rotation for good.

Want more quick breakfast recipes like this one? Just send me your next ingredient list, and I’ll craft another article in the same style!

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