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In the realm of breakfast options, Baked Egg and Chili Breakfast Muffins stand out as a nutritious and flavorful choice. These muffins are not just a meal; they are a delightful fusion of taste and health, making them a perfect addition to your morning routine. Packed with protein from eggs, vibrant vegetables, and a delightful kick from green chilies, these muffins are ideal for busy mornings when you need something quick and satisfying. They also make for a fantastic brunch option, sure to impress family and friends with their colorful presentation and delicious flavor.

Baked Egg and Chili Breakfast Muffins

Discover a new breakfast favorite with Baked Egg and Chili Breakfast Muffins. These flavorful muffins blend protein-packed eggs, vibrant vegetables, and a hint of heat from green chilies, making them a nutritious and satisfying choice for busy mornings. This recipe is customizable to fit various dietary preferences, ensuring everyone can enjoy them. Perfect for brunch or meal prep, these muffins will impress with their taste and presentation, transforming your morning routine.
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1 cup cherry tomatoes, halved

1/2 cup shredded cheddar cheese

1/4 cup milk

1 small onion, finely diced

1 red bell pepper, diced

1-2 green chilies, finely chopped (adjust based on spice preference)

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil.

    Sauté Vegetables: In a skillet over medium heat, add a splash of olive oil and sauté the diced onion and red bell pepper until soft (about 3-5 minutes). Add the chopped green chilies and garlic powder, and continue cooking for an additional 1-2 minutes until fragrant. Remove from heat and let cool slightly.

      Whisk Eggs and Milk: In a large mixing bowl, crack the eggs and whisk them together. Add the milk, paprika, salt, and pepper, whisking until well combined.

        Combine Ingredients: Add the sautéed vegetable mixture, chopped spinach, halved cherry tomatoes, and shredded cheddar cheese to the egg mixture. Stir gently until all the ingredients are evenly distributed.

          Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. This will allow room for the muffins to rise as they bake.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool for about 5 minutes in the tin. Gently run a knife around the edges to release them, then transfer to a wire rack to cool completely or serve warm.

                Enjoy: These baked egg and chili breakfast muffins can be enjoyed on their own or paired with a side of avocado or salsa for a delightful breakfast or brunch!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins