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Start your day on a flavorful note with Spicy Baked Egg and Chili Breakfast Muffins. These muffins are not just a delicious breakfast option; they are also a nutritious powerhouse packed with protein, fresh vegetables, and a hint of spice. Ideal for busy mornings or as a meal prep solution, this recipe brings together simple yet satisfying ingredients that will quickly become a favorite in your household. Whether you're rushing out the door or enjoying a leisurely brunch, these muffins provide a delightful mix of taste and nutrition that can elevate any morning routine.

Baked Egg and Chili Breakfast Muffins

Start your day with a burst of flavor and nutrition with Spicy Baked Egg and Chili Breakfast Muffins! These muffins are perfect for busy mornings or leisurely brunches, packed with protein, fresh veggies, and just the right amount of spice. Easy to customize for various dietary preferences, they’re a great meal prep option. Enjoy the delightful taste and health benefits as you elevate your breakfast routine with this delicious recipe everyone will love.
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Ingredients
  

6 large eggs

1 cup milk (whole or your choice of dairy-free alternative)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 small red bell pepper, finely diced

1 small green bell pepper, finely diced

1 small jalapeño, seeds removed and finely minced

1/2 cup cooked and crumbled breakfast sausage or bacon (optional)

Fresh chives or parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a standard muffin tin by greasing it lightly with cooking spray or lining it with muffin liners, ensuring easy removal of the muffins after baking.

    Prepare the Egg Mixture: In a large mixing bowl, crack the 6 eggs and pour in the 1 cup of milk. Whisk together until the mixture is smooth and thoroughly combined. Set this bowl aside.

      Combine Dry Ingredients: In another bowl, sift together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk until the dry ingredients are well mixed and aerated.

        Mix the Vegetable Medley: In a sizable bowl, combine the diced red and green bell peppers, minced jalapeño, and the crumbled sausage or bacon (if using). Stir these ingredients together so that they are evenly distributed.

          Combine Wet and Dry: Gradually add the dry ingredient mixture into the egg and milk mixture, stirring gently with a spatula or spoon until just combined. Be careful not to over-mix; some lumps are okay!

            Add Cheese and Veggies: Carefully fold in the 1 cup of shredded cheese and the vegetable medley, ensuring all ingredients are mixed evenly throughout the batter.

              Fill the Muffin Tin: Using a ladle or spoon, pour the batter into the prepared muffin tin, filling each muffin cup about three-quarters full for optimal rising.

                Bake: Transfer the muffin tin to the preheated oven and bake for 20 to 25 minutes. Keep an eye on them until they are puffed up, golden brown, and a toothpick inserted into the center of the muffins comes out clean.

                  Cool: Once baked, let the muffins cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely, which will help maintain their texture.

                    Serve: Before serving, garnish the muffins with freshly chopped chives or parsley for a pop of color and flavor. These muffins are delightful served warm or at room temperature, making them perfect for any breakfast occasion!

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins