Description
Easy-to-make breakfast egg muffins loaded with crumbled beef, vegetables, and cheese for a protein-packed start to the day.
Ingredients
- 12 large eggs
- 1/2 cup cooked and crumbled beef strips
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely diced red bell pepper
- 1/2 cup fresh baby spinach, chopped
- 2 tablespoons finely chopped red onion
- Salt and black pepper to taste
- Olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 12-cup muffin tin with olive oil to prevent sticking.
- In a large pitcher or bowl, whisk the eggs with the red onion, salt, and pepper until well-combined.
- Distribute the chopped spinach, diced bell peppers, and the crumbled beef strips evenly among the muffin cups.
- Pour the egg mixture into each cup, filling them about 3/4 of the way to the top to allow for rising.
- Top each muffin with a generous sprinkle of shredded cheddar cheese.
- Bake for 15 to 20 minutes, or until the eggs are set and the tops are slightly golden. Let them cool for a few minutes before removing them from the tin.
Notes
- These muffins can be made ahead and stored in the fridge for up to 3 days or frozen for longer storage.
- Customize with your favorite veggies or proteins for variety.