Easy Egg Muffin Recipe for Busy Mornings

Ingredients

• 6 large eggs
• 1/4 cup milk (any type, but whole milk works well)
• 1/2 cup diced bell pepper (any colour)
• 1/2 cup chopped spinach or kale
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup diced cooked  turkey sausage (optional)
• Salt, to taste
• Pepper, to taste
• Cooking spray or a small amount of oil for greasing the muffin tin

Directions
1. Prep the oven by turning it up to 350°F (175°C). At this temperature, egg muffins cook through without being overdone. Use cooking spray or a little amount of oil to grease each muffin cup. This procedure aids in the removal of eggs because they adhere.

2. Preparing the ingredients: Egg muffin ingredients are flexible, so feel free to try other ones. Each mouthful is sweetened and given texture by the diced bell peppers. For color and minerals, chop kale or spinach. For added protein, chop your sausage or gammon, or use shredded chicken or crumbled bacon.

3. Combine Milk and Eggs: Put your milk in a medium dish with six cracked eggs. Whisk them well to get a smooth mixture. With a little milk, the muffins became fluffier. A dash of salt and pepper enhances the flavor.

4. Add Meat, Cheese, and Vegetables: Let’s mix the ingredients together. Add the sausage, bell peppers, leafy leaves, and grated cheese. Mix everything well to ensure that the ingredients are distributed equally in muffin cups. Each muffin’s flavors and textures are balanced as a result.

5. Muffin cups: Carefully fill each muffin cup with three-quarters of the egg mixture. As it bakes, the mixture may expand. Pouring the batter into each cup without creating a mess is much easier using a measuring cup or ladle.

6. Bake muffins: Bake your packed muffin tray for 20 to 25 minutes in a preheated oven. After 20 minutes, keep checking on them until the tops are starting to turn golden and a toothpick put in the middle comes out clean. Baking time is influenced by muffin ingredients and cup size.

7. Let Cool: After baking, let the muffins cool in the muffin tray for a few minutes. They become firmer and easier to handle as a result. Muffins are fragile even while warm, so remove them from the tin using a spoon or little spatula.

8. Serve/Store: Egg muffins that are cold are just as delicious as ones that are freshly baked. When meal-prepping, allow muffins to cool fully before storing them in the refrigerator in an airtight container. They keep for four days in the refrigerator or freezer. Warm in the microwave for 30 seconds.