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When making breakfast egg and cheese muffins, you need fresh and tasty ingredients. Here’s what you will need for this fun recipe: - 6 large eggs - 1 cup shredded sharp cheddar cheese - ½ cup finely diced bell peppers (mix red, yellow, and green) - ½ cup fully cooked and crumbled breakfast sausage (optional) - ¼ cup whole milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - 1 teaspoon freshly chopped chives or parsley (for garnishing) - 6 English muffins, split in half These ingredients make your muffins both flavorful and filling. The eggs and cheese provide protein, while the bell peppers add color and crunch. If you like meat, the sausage gives extra taste. This recipe makes it easy to enjoy breakfast any day. Check the full recipe for more details on how to prepare this delicious meal! - Preheat oven to 350°F (175°C). - Gather all ingredients and tools needed. Before I start, I ensure my kitchen is ready. I preheat my oven to 350°F (175°C). This temperature works well to bake the muffins evenly. Next, I gather my ingredients. Having everything at hand makes cooking easier. You will need eggs, cheese, bell peppers, milk, and some spices. Don't forget the muffin tin and a whisk! - Whisk eggs, milk, and seasonings together. In a large bowl, I crack six large eggs. I whisk them until they blend well. Then, I pour in a cup of whole milk. Next, I add garlic powder, onion powder, salt, and pepper. I mix these until the mixture is smooth. This base brings great flavor to the muffins. - Fill muffin tins with egg mixture. - Bake for 20-25 minutes until set. I now prepare my muffin tin. I spray it with non-stick cooking spray. This step helps the muffins come out easily. I carefully pour the egg mixture into the cups. I fill them about ¾ full. This space allows them to rise nicely. I place the tin in the preheated oven. After 20-25 minutes, the muffins will be set and golden. I can check by gently shaking the tin. If they wobble, they need more time. Once done, I let them cool a bit before serving. For the full recipe, you can refer to the earlier section. To make sure your muffins turn out great, avoid overfilling the tins. Fill each cup about ¾ full. This gives the muffins room to rise without spilling over. For even baking, rotate the muffin tin halfway through cooking. This helps all muffins bake nicely. You can switch up the cheese for fun flavors. Try mozzarella for a mild taste or feta for a tangy kick. Adding veggies boosts nutrition and flavor. Spinach adds a nice green touch, while tomatoes bring juiciness. Mix and match to find your favorite combo. Pair your muffins with sauces for an extra flavor boost. Salsa adds a fresh kick, while hot sauce gives it heat. For a touch of elegance, add fresh herbs like chives or parsley on top. This not only looks good but also enhances the taste. Enjoy your breakfast muffins with these tasty ideas! {{image_4}} To keep your Egg and Cheese Muffins fresh, place them in an airtight container. Store them in the fridge if you plan to eat them within a few days. For longer storage, freezing is your best option. - Refrigeration: Store muffins in an airtight container for up to 3 days. This will help stay fresh and tasty. - Freezing: Wrap each muffin in plastic wrap. Place them in a freezer bag or container. They can last up to 3 months in the freezer. When you're ready to enjoy your muffins again, reheating is simple. You can use either an oven or a microwave. - Oven Method: Preheat your oven to 350°F (175°C). Place muffins on a baking sheet. Heat for about 10 minutes until warm. This keeps them crispy. - Microwave Method: Place a muffin on a microwave-safe plate. Heat for 20-30 seconds. Check if it’s hot enough. If not, heat in short bursts. To keep your muffins moist while reheating, cover them with a damp paper towel. This helps prevent dryness. Enjoy your tasty breakfast muffins anytime! Yes, you can make these muffins ahead of time. They store well in the fridge. To keep them fresh, place them in an airtight container. They last for about 3-4 days in the fridge. If you want to save them longer, freeze them. Wrap each muffin in foil or plastic wrap. Then, put them in a freezer bag. They can last for up to 3 months in the freezer. For reheating, simply take one muffin out and place it in the microwave. Heat it for about 30 seconds. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes. This keeps them warm and tasty. If you need an egg substitute, there are several options. You can use flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water. Let it sit for 5 minutes. This mix works like one egg. Another option is mashed bananas or applesauce. Use ¼ cup of either for one egg. Keep in mind that these options will change the flavor slightly. They work well in savory dishes like our muffins. Yes, you can use other types of bread. Some great alternatives include whole wheat bread, bagels, or even pita bread. If you choose a different bread, cut it to fit your muffin size. You may need to adjust the baking time. For thicker bread types, like bagels, you may need to bake a bit longer. Keep an eye on the muffins to ensure the egg mixture cooks through. Don't be afraid to experiment with your favorite bread! To make these breakfast egg and cheese muffins, first, gather all your ingredients. Preheat your oven to 350°F (175°C). In a bowl, whisk the eggs, milk, and spices until smooth. Mix in the cheese, bell peppers, and sausage if you want it. Spray a muffin tin with cooking spray. Pour the egg mix into each cup, filling them about ¾ full. Bake for 20-25 minutes until golden. Toast your English muffins while they bake. Once done, let them cool a bit before serving on the English muffins. Each serving of breakfast egg and cheese muffins contains about 300 calories. You will get 20 grams of protein, 18 grams of fat, and 8 grams of carbohydrates. These muffins provide a good balance of nutrients to kickstart your day. This recipe makes 6 muffins. Each muffin is a great portion for breakfast. If you want a lighter meal, you can enjoy half a muffin with some fruit or yogurt. You can create delicious breakfast muffins using just a few simple steps. We covered the key ingredients and how to mix and bake them. Remember to customize with different cheeses and veggies for extra flavor. Store any leftovers properly, and reheat to enjoy later. Making these muffins ahead saves time on busy mornings. With this guide, you can easily whip up a tasty, wholesome breakfast that everyone will love. Enjoy your cooking adventure!

Breakfast Egg and Cheese Muffins

Start your day right with these delectable egg and cheese breakfast muffins! Bursting with flavor from eggs, sharp cheddar cheese, and colorful bell peppers, these easy-to-make muffins are perfect for a quick breakfast or brunch. Whether you add sausage or keep it veggie, they’re sure to please.
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Ingredients
  

6 large eggs

1 cup shredded sharp cheddar cheese

½ cup finely diced bell peppers (use a mix of red, yellow, and green for vibrant color)

½ cup fully cooked and crumbled breakfast sausage (optional)

¼ cup whole milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

1 teaspoon freshly chopped chives or parsley (for garnishing)

6 English muffins, split in half

Instructions
 

Begin by preheating your oven to 350°F (175°C).

    In a large mixing bowl, crack all 6 eggs and whisk them vigorously until they are well blended.

      Pour in the milk, and add the garlic powder, onion powder, salt, and black pepper. Continue whisking until the mixture is smooth and creamy.

        Gently fold in the shredded sharp cheddar cheese, diced colorful bell peppers, and crumbled breakfast sausage (if you choose to include it), ensuring an even distribution of ingredients.

          Prepare a muffin tin by spraying it generously with non-stick cooking spray or lining it with muffin liners for easy removal.

            Carefully pour the egg mixture into the muffin tins, filling each cup approximately ¾ full to allow for rising.

              Place the muffin tin in the preheated oven and bake for about 20-25 minutes. The muffins are ready when the centers are set and the tops are lightly golden.

                While the muffins are baking, toast the split English muffins to your desired level of crispness.

                  Once baking is complete, allow the muffins to cool for a few minutes. Gently run a butter knife around the edges of each muffin to help release them from the tin.

                    Present the fluffy egg muffins atop the toasted English muffins and sprinkle with freshly chopped chives or parsley for a pop of color.

                      Prep Time, Total Time, Servings: 10 min | 30 min | 6 servings

                        Presentation Tips: Arrange the breakfast muffins on a rustic wooden board or a bright, colorful serving plate. Consider adding a small bowl of salsa or hot sauce alongside for an extra kick of flavor. Enjoy each bite!