Egg Muffins with Bell Peppers and Onions Recipe

Egg Muffins with Bell Peppers and Onions Recipe Your Family Will Love

I’m so excited to share this recipe for egg muffins because it has truly become a lifesaver in my house. They are incredibly simple to make, packed with flavor, and perfect for busy mornings. The combination of sweet bell peppers, savory onions, and fluffy eggs is just delicious.

If you enjoy simple yet impressive meals, you should also explore our guide for the Easy Amish Apple Fritter Bread Recipe. These muffins, however, are my go-to for a quick, nutritious start to the day.

Additional Tips for Making This Recipe Better

After making these countless times, I’ve picked up a few tricks to make them even better.

• I find that sautéing the vegetables is a non-negotiable step. It removes excess water, which prevents soggy muffins, and it deepens their flavor significantly.
• Don’t overfill the muffin cups! Leaving about a quarter of an inch at the top is the sweet spot. It allows the eggs to rise perfectly without spilling over and making a mess in your oven.
• I always let the muffins cool in the tin for at least 5-10 minutes. This helps them set completely and makes them much easier to remove without breaking.
• For an extra pop of flavor, I sometimes add a pinch of smoked paprika or a dash of hot sauce to the egg mixture before baking.

Fun Variations to Try

One of the best things about this recipe is how easy it is to customize. You can swap ingredients based on what you have on hand or what your family loves. These variations are great for breakfast, but you can also explore other easy dinner recipes to keep your meal planning exciting.

• Meat Lover’s: Add 1/2 cup of cooked and crumbled bacon, sausage, or diced ham for a protein boost.
• Spinach and Feta: Swap the bell peppers for 1 cup of fresh spinach (squeezed dry) and use crumbled feta cheese instead of cheddar.
• Spicy Southwestern: Add 1/4 cup of black beans, 1/4 cup of corn, and a finely chopped jalapeño. Serve with a dollop of sour cream or salsa.
• Dairy-Free: Simply omit the cheese and use an unsweetened plant-based milk like almond or soy milk instead of dairy milk.

Equipment You Need

You don’t need any fancy gadgets to make these muffins, just a few kitchen basics.

• Muffin Tin: To shape and bake the individual egg muffins.
• Large Mixing Bowl: For whisking the eggs and combining all the ingredients.
• Skillet: To sauté the vegetables and bring out their flavor.
• Whisk: For beating the eggs until they are light and fluffy.

How to Serve Egg Muffins with Bell Peppers and Onions

These muffins are wonderfully versatile and can be served in many different ways.

• Enjoy them warm right out of the oven for a quick and satisfying breakfast.
• Serve them alongside a fresh green salad for a light and healthy lunch.
• Pair them with a side of fresh fruit and yogurt for a complete brunch spread.
• For a fun party appetizer, you can serve them on a platter with other small bites. They would be a great savory option before enjoying a dessert like our Savory French Toast Recipe.

Calories Count

These egg muffins are as nutritious as they are delicious, making them a smart choice for a healthy lifestyle. The nutrition for one muffin is approximately:

• Calories: 120
• Protein: 8g
• Fat: 8g
• Carbohydrates: 3g
• Fiber: 1g

How to Store

Proper storage is key to enjoying these muffins all week long.

• Refrigerating: Store completely cooled muffins in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap individual muffins in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
• Reheating: Reheat refrigerated muffins in the microwave for 20-30 seconds. From frozen, thaw overnight in the fridge or microwave for 60-90 seconds.

Why You’ll Love This Recipe

There are so many reasons to make these egg muffins a regular part of your meal prep.

• Incredibly Easy: This recipe is perfect for beginners and comes together in just 30 minutes.
• Perfect for Meal Prep: Make a batch on Sunday to have a healthy, grab-and-go breakfast ready for the week.
• Highly Customizable: You can easily swap veggies, cheeses, and add meats to suit your taste.
• Healthy and Delicious: They are packed with protein and vegetables, keeping you full and satisfied.

More Recipe Details

To ensure your egg muffins turn out perfectly, remember not to overbake them. The eggs should be just set in the center. They will continue to cook for a few minutes from the residual heat after you remove them from the oven.

Using silicone muffin liners can also be a game-changer, as the muffins will pop right out with zero sticking. These little bites are a fantastic way to use up leftover vegetables you might have in your fridge, making them a great option for reducing food waste while creating something delicious.

Ben Carraoli

Egg Muffins with Bell Peppers and Onions Recipe

I'm so excited to share this recipe for egg muffins because it has truly become a lifesaver in my house. They are incredibly simple to make, packed with flavor, and perfect for busy mornings. The combination of sweet bell peppers, savory onions, and fluffy eggs is just delicious.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Breakfast

Calories: 120

Ingredients Method

Ingredients

  

• 6 large eggs – The foundation of our muffins. Using large eggs ensures a good ratio of egg to other ingredients creating a substantial, fluffy bite.
• 1 red bell pepper diced – This adds a wonderful sweetness and vibrant color. Be sure to dice it finely for even distribution.
• 1 green bell pepper diced – Provides a slightly more savory, earthy flavor to balance the sweetness of the red pepper.
• 1 medium onion finely chopped – Sautéing the onion first brings out its natural sweetness, adding a fantastic depth of flavor.
• 1/2 cup shredded cheese – Cheddar is a great choice but feel free to use your favorite. For the best melt and flavor, I always recommend grating your own cheese from a block.
• 1/4 cup milk – A splash of milk makes the eggs creamier and results in a more tender fluffy texture.
• 1 tablespoon olive oil – Used for sautéing the vegetables to soften them and enhance their flavors before they go into the egg mixture.
• Salt and pepper to taste – Essential for seasoning. Don’t be shy with the salt as it brings all the flavors together.
• Optional: Fresh parsley or chives chopped – A sprinkle of fresh herbs adds a burst of freshness and a beautiful finishing touch.

Method

 

1. First things first, preheat your oven to 375°F (190°C). While it’s heating up, generously grease a standard 12-cup muffin tin with oil or non-stick spray. Then, heat the olive oil in a skillet over medium heat and add your diced peppers and onion. Sauté them for about 5-7 minutes until they become tender and fragrant.
2. In a large bowl, crack the six eggs. Add the milk, salt, and pepper, then whisk vigorously until the mixture is smooth and slightly frothy. This incorporates air, which helps make the muffins light and fluffy. Once your vegetables are done sautéing, let them cool for a minute before folding them and the shredded cheese into the egg mixture.
3. Carefully pour the egg and vegetable mixture into your prepared muffin tin, filling each cup about three-quarters of the way full. This leaves enough room for the muffins to puff up as they bake without overflowing. Bake for 18-20 minutes, or until the centers are set. You can test this by inserting a toothpick; it should come out clean. Let them cool slightly before serving.