Easy Breakfast Egg Muffins
Easy Breakfast Egg Muffins are baked egg cups filled with vegetables and turkey ham.
Ingredients
- Cooking spray
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 bunch green onions chopped
- 8 large eggs
- 2 ¾ ounces turkey ham pieces halal substitute
- ¼ cup whole milk
- 1 pinch garlic powder
- 1 pinch onion powder
- Salt to taste
- Ground black pepper to taste
- ½ 8 ounce package shredded mild Cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray.
- In a large bowl, combine chopped green bell pepper, red bell pepper, and green onions.
- Add turkey ham pieces to the vegetable mixture.
- In a separate bowl, whisk the eggs and milk until smooth.
- Season the egg mixture with garlic powder, onion powder, salt, and black pepper.
- Pour the egg mixture over the vegetables and mix well.
- Evenly distribute the mixture into the muffin cups.
- Sprinkle shredded Cheddar cheese on top of each muffin.
- Bake for 18–22 minutes or until the eggs are set.
- Let cool slightly before removing from the tin. Enjoy your Easy Breakfast Egg Muffins warm or store for later.
Notes
- Serve with whole-grain toast or fresh fruit for a complete breakfast.
- These muffins are ideal for meal prep and lunchboxes.