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Eggs are often hailed as one of the most nutritious foods available. They are a powerhouse of protein, which is essential for muscle repair and growth, making them a favorite among fitness enthusiasts. In addition to protein, eggs are rich in essential vitamins and minerals, including Vitamin D, B12, and choline, which are crucial for brain health and metabolism.

Mini Mushroom & Cheddar Egg Muffins

Start your day with these Savory Mini Mushroom & Cheddar Egg Muffins, a wholesome and delicious breakfast option perfect for busy mornings. Packed with protein, vitamins, and minerals from eggs, mushrooms, and bell peppers, these mini muffins are not only nutritious but also easy to make. Their rich flavors and fluffy texture make them ideal for brunch or a quick snack anytime. Plus, they can be customized with your favorite ingredients for a delightful twist!
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Ingredients
  

8 large eggs

1 cup fresh mushrooms, finely chopped (such as cremini or button)

1 cup sharp cheddar cheese, shredded

1/2 cup bell peppers, diced (any color)

1/4 cup green onions, sliced (optional)

1/4 cup milk (whole or 2%)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil or cooking spray (for greasing the muffin tin)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray to prevent sticking.

    Sauté Vegetables: In a skillet over medium heat, add the olive oil. Sauté the finely chopped mushrooms and diced bell peppers for about 5 minutes, or until the mushrooms are tender and all excess moisture has evaporated. Remove from heat and let cool slightly.

      Whisk Eggs: In a large mixing bowl, crack the eggs and add the milk, garlic powder, onion powder, salt, and black pepper. Whisk everything together until fully combined and frothy.

        Combine Ingredients: Stir in the sautéed mushroom and bell pepper mixture, followed by the shredded cheddar cheese and green onions if using. Mix until evenly distributed.

          Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and the tops are lightly golden. A toothpick inserted in the center should come out clean.

              Cool & Serve: Remove from the oven, allow the muffins to cool in the tin for about 5 minutes, then carefully run a knife around the edges to help release them. Transfer the muffins to a wire rack to cool completely.

                Store or Enjoy: Enjoy them warm, or store in an airtight container in the refrigerator for up to 5 days. These muffins also freeze well—simply reheat in the microwave when you're ready to enjoy!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 mini muffins