Can I make these egg muffins ahead of time?

Yes, they keep well refrigerated for up to 3 days and freeze nicely for longer storage. Reheat before serving.

What can I substitute for cheddar cheese?

Feta or mozzarella work great as alternatives, adding different flavor profiles while keeping the texture creamy.

Yes, the ingredients used are naturally gluten-free, but always check labels to avoid cross-contamination.

Lightly grease the muffin tin with cooking spray or oil before pouring in the mixture to ensure easy removal after baking.

Absolutely, chopped cooked bacon or ham can be mixed in for added flavor and a heartier bite.

Festive, protein-packed egg muffins filled with colorful vegetables and cheese—perfect for a quick and cheerful holiday breakfast.

This recipe has become a beloved staple in my family's holiday mornings, bringing smiles and warmth to the table every year.

Eggs and Dairy: 8 large eggs , 1/4 cup milk , 1 cup shredded cheddar cheese
Vegetables: 1/2 cup diced red bell pepper , 1/2 cup diced green bell pepper , 1/2 cup baby spinach , chopped , 1/4 cup finely chopped red onion
Seasonings: 1/2 teaspoon salt , 1/4 teaspoon black pepper , 1/4 teaspoon smoked paprika (optional)
For greasing: Cooking spray or a little oil

Step 1:: Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
Step 2:: In a large bowl, whisk together the eggs , milk , salt , black pepper , and smoked paprika until well combined.
Step 3:: Stir in the cheddar cheese , red and green bell peppers , spinach , and red onion.
Step 4:: Evenly divide the mixture among the muffin cups , filling each about 3/4 full.
Step 5:: Bake for 18–20 minutes , or until the muffins are set and lightly golden on top.
Step 6:: Let cool for 5 minutes before running a knife around each muffin to release. Serve warm.

These muffins always bring our family together on Christmas morning , sharing laughter and warm memories.

12-cup muffin tin , mixing bowl , whisk , knife and cutting board , measuring cups and spoons

Contains eggs and dairy (cheese , milk) . Gluten-free , but always verify ingredient labels for cross-contamination if needed.

Calories: 90 , Total Fat: 6 g , Carbohydrates: 2 g , Protein: 7 g per muffin.

These easy egg muffins add a festive and nutritious touch to your holiday breakfast , making mornings brighter and tastier.

→ Can I make these egg muffins ahead of time?: Yes, they keep well refrigerated for up to 3 days and freeze nicely for longer storage. Reheat before serving.
→ What can I substitute for cheddar cheese?: Feta or mozzarella work great as alternatives, adding different flavor profiles while keeping the texture creamy.
→ Are these muffins suitable for gluten-free diets?: Yes, the ingredients used are naturally gluten-free, but always check labels to avoid cross-contamination.
→ How do I prevent the muffins from sticking to the tin?: Lightly grease the muffin tin with cooking spray or oil before pouring in the mixture to ensure easy removal after baking.
→ Can I add meat to these muffins?: Absolutely, chopped cooked bacon or ham can be mixed in for added flavor and a heartier bite.