Name: Muffin Tin Baked Eggs
Prep time: 10 min
Total time: 35 min
Ingredients: 12 large eggs; 1/2 cup milk (use dairy or plant-based milk); 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 1/2 cup diced bell peppers (any color); 1/2 cup diced onions; 1/2 cup chopped spinach (or any leafy green of choice); 1/4 cup shredded cheese (optional: cheddar, mozzarella, or feta); 1/4 cup diced tomatoes (optional); Fresh herbs, such as parsley or cilantro (optional); 1/2 cup cooked halal chicken sausage, turkey, or beef (optional); Eggs: The main ingredient in Muffin Tin Baked Eggs, eggs provide a rich source of protein and healthy fats. They form the base for these mini omelets and hold everything together.; Milk: A splash of milk adds creaminess and a slight fluffiness to the eggs. Use any kind of milk, including plant-based options, depending on your dietary preferences.; Bell Peppers and Onions: These vegetables add color, flavor, and texture to the baked eggs, making each bite a delightful experience.; Cheese: A bit of shredded cheese helps to make the eggs creamy and adds a delicious savory flavor. Feel free to use your favorite type of cheese.; Leafy Greens: Spinach or other greens provide a healthy addition to your baked eggs, making them a great way to sneak in some veggies.; Halal Protein: You can add cooked halal chicken sausage or turkey bacon to boost the protein content of these baked eggs.

Ingredients

Scale

12 large eggs
1/2 cup milk (use dairy or plant-based milk)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 cup diced bell peppers (any color)
1/2 cup diced onions
1/2 cup chopped spinach (or any leafy green of choice)
1/4 cup shredded cheese (optional: cheddar, mozzarella, or feta)
1/4 cup diced tomatoes (optional)
Fresh herbs, such as parsley or cilantro (optional)
1/2 cup cooked halal chicken sausage, turkey, or beef (optional)

Ingredient Highlights

Eggs: The main ingredient in Muffin Tin Baked Eggs, eggs provide a rich source of protein and healthy fats. They form the base for these mini omelets and hold everything together.
Milk: A splash of milk adds creaminess and a slight fluffiness to the eggs. Use any kind of milk, including plant-based options, depending on your dietary preferences.
Bell Peppers and Onions: These vegetables add color, flavor, and texture to the baked eggs, making each bite a delightful experience.
Cheese: A bit of shredded cheese helps to make the eggs creamy and adds a delicious savory flavor. Feel free to use your favorite type of cheese.
Leafy Greens: Spinach or other greens provide a healthy addition to your baked eggs, making them a great way to sneak in some veggies.
Halal Protein: You can add cooked halal chicken sausage or turkey bacon to boost the protein content of these baked eggs.

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Instructions

Prepare the Muffin Tin Baked Eggs Batter:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or use silicone muffin cups for easy removal.
Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Add the Fillings: Stir in your desired add-ins, such as diced bell peppers, onions, spinach, cheese, and any additional vegetables or cooked protein. Mix until evenly distributed.

Bake the Muffin Tin Baked Eggs:

Pour the Mixture into the Muffin Tin: Pour the egg mixture evenly into the muffin tin cups, filling them about 3/4 full. You should have enough mixture for all 12 cups.
Bake: Bake the eggs in the preheated oven for 20-25 minutes, or until the tops are set and the edges are slightly golden. A toothpick inserted into the center should come out clean.
Cool Slightly: Allow the baked eggs to cool for a few minutes before removing them from the muffin tin.

Serve the Muffin Tin Baked Eggs:

Serve Immediately: Serve the Muffin Tin Baked Eggs while they’re warm. You can top them with fresh herbs, a sprinkle of extra cheese, or a drizzle of hot sauce for added flavor.

Prep Time: 10minutes

Nutrition

Serving Size: 12
Calories: 150
Fat: 10g
Carbohydrates: 2g
Protein: 6g