Description
Quick Mexican breakfast casserole brings morning magic to kitchen tables with layers of cheesy comfort and zesty spices. Hearty ingredients combine effortlessly, promising delicious nourishment you’ll savor from first bite to last.
Ingredients
Scale
Main Proteins:
- 8 large eggs
Vegetables:
- 1 cup diced vegetables (bell peppers, spinach, mushrooms)
Additional Ingredients:
- ½ cup (120 milliliters / 4 fluid ounces) milk (dairy or non-dairy)
- ½ cup shredded cheese (optional)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare a muffin tin by lightly coating with cooking spray or butter to prevent sticking and ensure easy removal of egg muffins.
- In a large mixing bowl, thoroughly combine beaten eggs with milk, seasoning with a pinch of salt and freshly ground black pepper to enhance the overall flavor profile.
- Distribute a colorful medley of finely chopped vegetables evenly across each muffin cavity, creating a vibrant base for the egg mixture.
- Sprinkle shredded cheese generously over the vegetable layer, allowing it to settle naturally between the vegetable pieces.
- Gently pour the seasoned egg mixture over the vegetables and cheese, filling each cup approximately three-quarters full to prevent overflow during baking.
- Transfer the prepared muffin tin to a preheated oven at 375F (190C), positioning it in the center rack for uniform heat distribution.
- Bake the egg muffins for 18-22 minutes, watching for a golden-brown exterior and a firm, slightly puffy center that indicates complete cooking.
- Remove from the oven and let the muffins rest for 3-5 minutes, allowing them to set and cool slightly before carefully removing from the tin.
- Once completely cooled, store the egg muffins in an airtight container in the refrigerator for up to 5 days or freeze for convenient future meals, maintaining optimal freshness and taste.
Notes
- Customize these egg muffins with your favorite vegetables for a personalized breakfast experience.
- Use silicone muffin liners for easier removal and minimal cleanup.
- Prep these protein-packed muffins on Sunday for a stress-free weekday morning routine.
- Swap dairy milk with plant-based alternatives like almond or oat milk to make the recipe dairy-free and suitable for lactose-intolerant individuals.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg