Go Back

Cheesy Protein Egg Muffins

These Cheesy Protein Egg Muffins are packed with protein and perfect for breakfast, snacks, or light lunches. They're simple to make, store well, and can be customized to suit your taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs
  • 1/3 cup milk (optional) Can be omitted for a dairy-free version.
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 3/4 cup shredded cheddar cheese Can substitute with other cheeses.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • as needed Cooking spray or olive oil for greasing Use for greasing muffin tin.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
  2. Dice the red and green bell peppers into small, uniform pieces.
  3. Crack the eggs into a large bowl. If you are using milk, add it in now. Season with salt and pepper, then whisk until the mixture is smooth.
  4. Stir in the diced peppers and shredded cheese.
  5. Pour the egg mixture into each muffin cup, filling them about 3/4 full.
Baking
  1. Bake for 18–22 minutes, or until the muffins are set and lightly golden.
  2. Let them cool for 5 minutes before removing them from the pan.

Notes

These muffins can be enjoyed warm right out of the oven or stored in the fridge for up to one week. You can freeze them for up to three months. Reheat in the microwave or oven to enjoy later. Feel free to customize with additional vegetables or spices as desired.