Every morning feels like a new adventure, doesn’t it? Especially when breakfast is involved—it’s that first bite that can make or break your day. These high-protein egg muffins are not just any breakfast; they’re like little bundles of joy! I mean, who knew something so simple could be so deliciously transformative?
Steps
- Preheat your oven to 350°F (175°C) and coat a 12-cup muffin tin with cooking spray to prevent sticking.
- In a large mixing bowl, combine the chopped green and red bell peppers with chopped green onions.
- Add the large eggs, fully-cooked bacon pieces, whole milk, garlic powder, onion powder, salt, and pepper to the vegetable mix.
- Mix in the shredded mild Cheddar cheese and whisk everything until the ingredients are well blended.
- Evenly distribute the egg mixture into the prepared muffin cups, ensuring each cup is filled to a similar level.
- Bake the muffins in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool slightly before serving.
Ingredients
- Cooking spray
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 bunch of green onions, sliced
- 8 large eggs
- 2 ¾ ounces of pre-cooked bacon pieces
- ¼ cup whole milk
- 1 pinch garlic powder, to taste
- 1 pinch onion powder, to taste
- Salt and ground black pepper, to taste
- 4 ounces of shredded mild Cheddar cheese (half of an 8-ounce package)
Nutritional Values
Total Calories: 1620 | Total Fat: 108g | Saturated Fat: 48g | Cholesterol: 1692mg | Sodium: 3288mg | Total Carbohydrate: 36g | Dietary Fiber: 12g | Total Sugars: 24g | Protein: 120g | Vitamin C: 288mg | Calcium: 1284mg | Iron: 12mg | Potassium: 2280mg
FAQ
- Can I use different types of cheese in the egg muffins?
- Absolutely! You can substitute any shredded cheese you prefer in place of the mild Cheddar cheese in the recipe.
- How do I prevent the muffins from sticking to the pan?
- It’s crucial to grease the muffin tin well. Some users suggest using butter instead of cooking spray for better results in preventing sticking.
- What is the recommended way to store and reheat the muffins for later use?
- Wrap each muffin individually in plastic wrap and store them in the refrigerator. To reheat, microwave them for about 30 seconds, but be cautious not to overheat.
- Can I substitute the bacon with another type of meat?
- Yes, you can use any cooked meat of your choice, such as sausage or cooked turkey sausage, instead of bacon.
- Is it possible to make this recipe with egg whites instead of whole eggs?
- Yes, you can substitute egg whites for whole eggs. For instance, using 10 egg whites instead of 8 whole eggs is a common adaptation.
Tips
- To prevent the muffins from sticking to the pan, consider using butter instead of cooking spray, which can make cleanup easier.
- Customize the recipe by using different types of cheese, meats, or vegetables based on your preference or what you have on hand. Incorporating ingredients like mushrooms, spinach, or cherry tomatoes can add flavor and nutrition.
- For a healthier version, substitute egg whites for some of the whole eggs or use turkey sausage instead of bacon.
- When making ahead for the week, allow the muffins to cool completely before wrapping them individually in plastic wrap for storage. Reheat in the microwave for about 30 seconds, but avoid overheating to maintain their texture.
Equipment
- 12-cup muffin tin: If you don’t already own one, a non-stick muffin tin is essential for this recipe to bake the egg muffins properly.
- Whisk: A whisk is useful for mixing the ingredients thoroughly. If you don’t have one, it might be worth purchasing.
- Mixing bowl: A large mixing bowl is necessary for combining all the ingredients. If your kitchen lacks a large, durable mixing bowl, consider getting one.
