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In recent years, egg muffins have surged in popularity as a versatile breakfast option that caters to busy lifestyles. These delightful, portable meals not only satisfy morning hunger but also offer a wealth of nutritional benefits. Among the myriad of recipes available, Cheesy Mini Mushroom & Cheddar Egg Muffins stand out as a delicious and nutritious choice. Whether you're a busy professional, a parent on the go, or simply looking for a wholesome breakfast alternative, these muffins are an ideal solution.

Mini Mushroom & Cheddar Egg Muffins

Discover the joy of Cheesy Mini Mushroom & Cheddar Egg Muffins, a nutritious and convenient breakfast option perfect for busy mornings. These delightful muffins combine protein-rich eggs, fresh vegetables, and sharp cheddar for a flavor-packed meal. Ideal for meal prep, whip up a batch ahead of time and enjoy throughout the week. Adapt them to your taste with various veggies and cheeses, making breakfast both satisfying and exciting. Perfect for on-the-go lifestyles!
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Ingredients
  

6 large eggs

1 cup (about 100g) chopped fresh mushrooms (e.g., button or cremini)

1 cup (about 100g) shredded sharp cheddar cheese

1/2 cup (about 120ml) milk

1/4 cup (about 30g) finely chopped onion

1/4 cup (about 30g) chopped bell pepper (any color)

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil or butter (for cooking)

Instructions
 

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

    Sauté the Vegetables: In a skillet over medium heat, add the olive oil or butter. Once melted, add the chopped onion and bell pepper; sauté for about 2-3 minutes until softened. Add the chopped mushrooms and cook for another 3-4 minutes until they're tender. Season with salt, pepper, garlic powder, and thyme. Remove from heat and let cool slightly.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and add the milk. Whisk together thoroughly until well combined.

        Combine Mixtures: Stir the sautéed vegetable mixture into the egg mixture. Add the shredded cheddar cheese and mix until evenly distributed. Adjust seasoning if necessary.

          Fill Muffin Tin: Pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 2/3 full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

              Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. Carefully run a knife around the edges to help loosen the muffins, then gently pop them out. Serve warm or refrigerate for easy meal prep.

                Prep Time, Total Time, Servings: 10 min | 30 min | 12 muffins