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In recent years, breakfast muffins have surged in popularity as a convenient and versatile meal choice. These portable snacks cater to a variety of dietary preferences and lifestyles, making them a staple in many households. One of the primary reasons for their appeal is their convenience—breakfast muffins can be easily prepared in advance, allowing you to grab a nutritious meal on the go.

Baked Egg and Chili Breakfast Muffins

Kickstart your morning with energizing Baked Egg and Chili Breakfast Muffins! This simple recipe combines protein-rich eggs with colorful veggies, a touch of spice, and cheesy goodness for a nutritious start to your day. Perfect for meal prep, these muffins can easily be made in advance for busy weekdays or relaxed brunches. With endless customization options, they cater to various tastes and dietary needs—making breakfast both delicious and convenient!
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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 for desired spice level)

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven heats up, lightly grease a 12-cup muffin tin with a small amount of olive oil to prevent sticking.

    Sauté the Vegetables: Heat a splash of olive oil in a skillet over medium heat. Add the finely diced onion and diced red bell pepper. Sauté for about 3-5 minutes, or until the vegetables become tender. Next, stir in the finely chopped green chilies and garlic powder, cooking for an additional 1-2 minutes until fragrant. Remove the skillet from the heat and allow the mixture to cool for a few minutes.

      Whisk Together Eggs and Milk: In a large mixing bowl, crack open the eggs and whisk them until they are fully combined. Pour in the milk, paprika, salt, and pepper. Continue whisking until the mixture is smooth and uniform.

        Mix in Other Ingredients: Carefully add the sautéed vegetable mixture to the egg mixture. Then fold in the chopped spinach, halved cherry tomatoes, and shredded cheddar cheese. Stir gently until all ingredients are well incorporated, ensuring that the vegetables and cheese are evenly distributed throughout the egg mixture.

          Fill the Muffin Tin: Use a ladle or a measuring cup to pour the egg mixture into the prepared muffin cups, filling each cup about three-quarters full. This allows enough space for the muffins to rise without overflowing during baking.

            Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when they are set in the center and lightly golden on top. To check for doneness, insert a toothpick into the center of one muffin; it should come out clean.

              Cool and Release: Once baked, remove the muffin tin from the oven and allow the muffins to cool for approximately 5 minutes in the tin. After cooling, gently run a knife around the edges of each muffin to loosen them, then transfer the muffins to a wire rack. Allow them to cool completely or serve them warm.

                Serving Suggestions: These baked egg and chili breakfast muffins are delightful served on their own. For an extra touch, pair them with a side of creamy avocado or zesty salsa to elevate your breakfast or brunch experience!

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