Southwest Breakfast Egg Muffins
These savory little muffins are loaded with flavor and protein and are perfect for those busy mornings when you don't have time for cooking a meal. Make these muffins ahead and refrigerate for up to three days; reheat when ready to eat. This recipe makes 12 muffins.
PREP TIME: 10 minutes
COOK TIME: 25 minutes
10 large eggs
1/3 cup milk
1 cup cheddar or jalapeño jack cheese
1/2 medium red or yellow onion, finely chopped
1/2 bell pepper, finely chopped
2 tablespoons green onion, finely chopped
1 tablespoon fresh cilantro, finely chopped (optional)
2 teaspoons olive or vegetable oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Non-stick cooking spray
Heat a small skillet to medium-high and add oil. Sauté onion and bell pepper until onion becomes fragrant and translucent, about 4-5 minutes. Remove from heat and let cool.
Preheat your oven to 375 F.
In a large non-reactive bowl, mix eggs and milk together. Add 3/4 cup cheese, green onions, onion/pepper mixture, salt, pepper and chili powder.
Spray a 12 muffin tin with non-stick cooking spray. Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining 1/4 cup cheese and cilantro.
Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.