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Egg muffins have surged in popularity as a go-to breakfast option that is quick, nutritious, and incredibly versatile. Their appeal lies in their adaptability; whether you're rushing out the door or preparing a leisurely brunch, egg muffins can be tailored to fit any occasion. Among the myriad of variations, mini roasted pepper egg muffins stand out as a healthy and easy-to-make recipe that caters to various dietary preferences, making them an excellent choice for both individuals and families alike. With their vibrant colors and flavors, these muffins not only satisfy your taste buds but also provide a nutritious start to your day.

Mini Roasted Pepper Egg Muffins

Kickstart your day with the vibrant flavors of mini roasted pepper egg muffins! These delightful muffins are not only a nutritious breakfast option but also perfect for meal prep. Packed with protein and customizable with your favorite veggies and cheeses, they cater to everyone’s taste. Whip up a batch to enjoy throughout the week or surprise your family at brunch. Easy to make and deliciously satisfying—try this recipe for a wholesome start!
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Ingredients
  

6 large eggs

1/2 cup milk (whole or your choice)

1 cup roasted red and yellow bell peppers, diced

1/2 cup shredded cheese (cheddar or your preference)

1/4 cup chopped fresh spinach (optional)

1/4 cup finely chopped onion

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

Salt and pepper to taste

Olive oil spray or butter for greasing muffin tin

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare Muffin Tin: Lightly grease a 12-cup muffin tin with olive oil spray or butter to prevent sticking.

      Whisk Eggs Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined.

        Add Seasonings: Stir in the garlic powder, dried oregano, salt, and pepper into the egg mixture. Adjust the seasoning to your taste.

          Stir in Vegetables and Cheese: Gently fold in the diced roasted peppers, chopped spinach (if using), chopped onion, and shredded cheese into the egg mixture until all ingredients are evenly distributed.

            Fill Muffin Cups: Pour the egg and vegetable mixture into each muffin cup, filling them about 3/4 full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed up and a toothpick inserted in the center comes out clean.

                Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then, gently run a knife around the edges to help release them, and transfer to a wire rack to cool completely.

                  Enjoy: Serve warm or at room temperature. These mini egg muffins can be stored in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prep!

                    Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 12 muffins