Fiesta Egg Muffins

These breakfast egg muffins are the perfect way to start the day for any woman with a busy schedule! They are quick & easy to make, can be prepped in advance, they defrost quickly & can be customized to add as much protein as you like! I try to make a dozen or so of these every couple of weeks in case I have a busy day ahead of me & have to grab breakfast & go! If you are like me & have a picky eater on your hands, then you can let them pick & choose which vegetables and/or meat they prefer & these little muffins be a guaranteed win!

PREP TIME: 10 MINS

COOK TIME: 15-20 MINS

MAKES: 12 MUFFINS

INGREDIENTS:

6 large eggs

splash of milk (can be substituted for non dairy)

pinch of salt & pepper

1/4 tsp cayenne pepper

1/4 tsp garlic powder

diced vegetables (I used bell peppers & jalapeños)

dices pieces of bacon, ham, or any meat of your choosing

1/2 cup shredded cheese

INSTRUCTIONS:

1. Preheat oven to 400 degrees. 

2. Spray muffin tin with cooking spray or fill with cupcake liners.

3. Whisk eggs, seasonings, & milk together.

4. Fill muffin tin or liners 1/4 way full with egg mixture.

5. Place a small pinch of diced vegetables & meat into the mixture, ensuring that there is still about 1/4 inch of space between the mixture & the top of the muffin tin or liners.

6. Sprinkle cheese on top if desired.

7. Bake at 400 degrees for 15-20 until top of muffins are slightly golden & rising.

8. Let cool & enjoy now, or freeze & enjoy later!