Can I prepare the egg muffins in advance?

Yes, these muffins keep well refrigerated for up to three days and can be frozen for longer storage. Reheat gently before serving.

What substitutions can I make for the cheese?

Cheddar cheese can be swapped with feta or mozzarella depending on your preference, altering the flavor and texture slightly.

Yes, all ingredients used are naturally gluten-free, but verify labels for any cross-contamination risks.

Incorporate chopped cooked bacon or ham into the egg mixture before baking for added protein and flavor.

Bake at 350°F (175°C) for 18 to 20 minutes until muffins are set and lightly golden on top.

Festive, protein-packed egg muffins filled with colorful vegetables and cheese—perfect for a quick and cheerful holiday breakfast.

I love making these egg muffins because they brighten up Christmas morning with minimal fuss and maximum flavor.

Eggs and Dairy: 8 large eggs, 1/4 cup milk, 1 cup shredded cheddar cheese
Vegetables: 1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper, 1/2 cup baby spinach chopped, 1/4 cup finely chopped red onion
Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika (optional)
For greasing: Cooking spray or a little oil

Step 1:: Preheat the oven to 350°F (175°C) Lightly grease a 12-cup muffin tin with cooking spray or oil
Step 2:: In a large bowl whisk together the eggs milk salt black pepper and smoked paprika until well combined
Step 3:: Stir in the cheddar cheese red and green bell peppers spinach and red onion
Step 4:: Evenly divide the mixture among the muffin cups filling each about 3/4 full
Step 5:: Bake for 18–20 minutes or until the muffins are set and lightly golden on top
Step 6:: Let cool for 5 minutes before running a knife around each muffin to release Serve warm

This recipe has brought many joyful mornings to my family as we gather to enjoy these muffins together during the holidays

12-cup muffin tin Mixing bowl Whisk Knife and cutting board Measuring cups and spoons

Contains eggs and dairy (cheese, milk) Gluten-free but always verify ingredient labels for cross-contamination if needed

Calories: 90 Total Fat: 6 g Carbohydrates: 2 g Protein: 7 g (per muffin)

These egg muffins make breakfast both festive and nourishing so you can start your holiday mornings right.

→ Can I prepare the egg muffins in advance?: Yes, these muffins keep well refrigerated for up to three days and can be frozen for longer storage. Reheat gently before serving.
→ What substitutions can I make for the cheese?: Cheddar cheese can be swapped with feta or mozzarella depending on your preference, altering the flavor and texture slightly.
→ Are these muffins gluten-free?: Yes, all ingredients used are naturally gluten-free, but verify labels for any cross-contamination risks.
→ How can I add a meaty option?: Incorporate chopped cooked bacon or ham into the egg mixture before baking for added protein and flavor.
→ What is the ideal baking temperature and time?: Bake at 350°F (175°C) for 18 to 20 minutes until muffins are set and lightly golden on top.