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To make satisfying Breakfast Egg and Cheese Muffins, gather these ingredients: - 6 large eggs - 1/2 cup shredded cheddar cheese - 1/4 cup milk - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1 cup diced vegetables (bell peppers, spinach, and tomatoes work great) - 4 whole wheat English muffins, halved - 2 tablespoons olive oil or cooking spray - Optional toppings: avocado slices, hot sauce, or fresh herbs These ingredients create a tasty, filling breakfast. The eggs and cheese give protein, while the vegetables add flavor and nutrients. I often use bell peppers, spinach, and tomatoes for a colorful mix. You can change the cheese or veggies to suit your taste. Using whole wheat English muffins boosts fiber, making your meal more satisfying. Olive oil helps prevent sticking and adds a nice flavor. You can also top your muffins with avocado or hot sauce for extra zest. For the full recipe, check out the Step-by-Step Instructions section. To make Breakfast Egg and Cheese Muffins, follow these steps closely. Each step brings you closer to a tasty breakfast. - Step 1: Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray. This helps the muffins pop out easily later. - Step 2: In a mixing bowl, crack the six large eggs. Add 1/4 cup of milk, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt and pepper to taste. Whisk everything together until mixed well. This creates a fluffy egg base. - Step 3: Stir in 1/2 cup of shredded cheddar cheese and 1 cup of diced vegetables. Bell peppers, spinach, and tomatoes taste great. This mix adds flavor and color to your muffins. - Step 4: Pour the egg and vegetable mixture into the muffin tin. Fill each cup about 3/4 full. Next, take four whole wheat English muffins and cut them in half. Place them on a baking tray, cut side up. - Step 5: Toast the muffin halves in the oven for about 5-7 minutes. This gives them a nice crunch. After toasting, remove the tray and place each muffin half on a plate. Pour the egg mixture over the toasted muffin halves. Now, you are ready for baking! - Bake everything in the oven for an additional 15-20 minutes, or until the egg is set and lightly golden on top. - Let the muffins cool for a couple of minutes before carefully removing them from the tin. You can find the full recipe for more details. Enjoy your delicious breakfast muffins! To make your eggs fluffy, whisk them well. Use a fork or a whisk. Mix them until they are light and airy. This helps add air into the eggs. It gives them a nice, soft texture. You can also add a splash of milk for extra creaminess. When greasing muffin tins, use a light coat of olive oil. This helps the muffins release easily after baking. You can also use cooking spray. Make sure to cover all the sides of each cup. This prevents sticking and keeps your muffins intact. These breakfast egg and cheese muffins pair well with fresh fruit. Try serving them with slices of orange or berries. You can also add a side of yogurt for a complete meal. For toppings, get creative! Slices of avocado add creaminess. A dash of hot sauce brings heat and flavor. Fresh herbs like parsley or chives make the dish pop with color and taste. These simple additions can elevate your muffins to a whole new level. {{image_2}} You can change the cheese type to suit your taste. Try mozzarella or pepper jack for a creamy twist. You can also mix vegetables. Spinach, mushrooms, or zucchini work well. If you need gluten-free options, use gluten-free English muffins. They hold up just as well and taste great. To elevate the taste, add spices like paprika or chili powder. Fresh herbs, such as basil or cilantro, also bring freshness. Want some protein? Add cooked bacon or sausage for a heartier meal. You can even mix in diced ham or turkey. These simple swaps can transform your muffin into something new and exciting. Store your muffins in the refrigerator for the best taste. Place them in an airtight container. This keeps them fresh and moist. You can also wrap them in plastic wrap for extra protection. When ready to eat, simply reheat them gently in the microwave or oven. For freezing, let your muffins cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. This way, they won’t stick together. They can stay in the freezer for up to three months. To reheat, take one muffin out and let it thaw in the fridge overnight. Then, warm it up in the microwave or oven. In the fridge, your Breakfast Egg and Cheese Muffins will stay fresh for about five days. To keep the flavor strong, heat them gently. Too much heat can make them dry. When reheating, aim for a warm center, not a hot one. Enjoying them warm helps bring back the great taste. For the best results, eat them within a few days for peak flavor. You can find the Full Recipe for your reference in the Step-by-Step Instructions section. How long do Breakfast Egg and Cheese Muffins last? These muffins can last about 3 to 5 days in the fridge. To keep them fresh, store them in an airtight container. Can I make these muffins ahead of time? Yes! You can prepare them a day or two before. Just cook and cool them, then store in the fridge. What can I substitute for eggs in this recipe? If you need an egg substitute, try using flaxseed meal or chia seeds. Mix 1 tablespoon of either with 3 tablespoons of water for each egg. Can you make Breakfast Egg and Cheese Muffins in a microwave? You can make these muffins in a microwave. Use a microwave-safe mug and mix the ingredients. Cook for about 1 to 2 minutes until set. How to make muffins without English muffins? You can use bagels, tortillas, or even bread slices instead of English muffins. Cut them to fit your muffin tin and follow the same steps. Feel free to check the Full Recipe in the Step-by-Step Instructions section for more details! You learned how to make tasty Breakfast Egg and Cheese Muffins. We covered ingredients, steps, and tips to boost flavor. You can mix it up with different veggies and cheese. Storage tips will help keep your muffins fresh. Enjoy making these muffins for breakfast or snacking. They are simple, quick, and fun to customize!

Breakfast Egg and Cheese Muffins

Start your day off right with these delicious Breakfast Egg and Cheese Muffins! Packed with nutritious veggies and gooey cheese, these tasty bites are perfect for busy mornings. Easy to make and customizable with your favorite toppings, they can be prepped in just 10 minutes. Don't miss out on trying this flavorful recipe that the whole family will love. Click through to explore step-by-step instructions and a video guide!
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Ingredients
  

6 large eggs

1/2 cup shredded cheddar cheese

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup diced vegetables (bell peppers, spinach, and tomatoes work great)

4 whole wheat English muffins, halved

2 tablespoons olive oil or cooking spray

Optional toppings: avocado slices, hot sauce, or fresh herbs

Instructions
 

Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.

    In a mixing bowl, crack the eggs and whisk them together with milk, garlic powder, onion powder, salt, and pepper until well combined.

      Stir in the shredded cheddar cheese and diced vegetables into the egg mixture.

        Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

          Place the English muffin halves, cut side up, on a baking tray and lightly toast them in the oven for about 5-7 minutes.

            After toasting, remove the tray and place each muffin half on a plate. Pour the egg mixture from the muffin tin over the toasted English muffin halves, ensuring even distribution.

              Bake in the oven for an additional 15-20 minutes, or until the egg is set and lightly golden on top.

                Let the muffins cool for a couple of minutes before carefully removing them from the tin.

                  Serve warm with optional toppings such as avocado slices, a drizzle of hot sauce, or a sprinkle of fresh herbs if desired.

                    Prep Time: 10 mins | Total Time: 35 mins | Servings: 4