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Breakfast is often heralded as the most important meal of the day, and for good reason. It sets the tone for our energy levels, mood, and productivity. In recent years, breakfast muffins have surged in popularity as a convenient and versatile option for busy mornings. They can be packed with a variety of flavors and ingredients, making them a favorite for those who seek both nutrition and taste. Among the myriad of breakfast muffin recipes, the Baked Egg and Chili Breakfast Muffins stand out as a delicious way to kickstart your day with a hearty meal.

Baked Egg and Chili Breakfast Muffins

Start your day off right with Baked Egg and Chili Breakfast Muffins! These delicious muffins combine protein-packed eggs, spicy chili, and colorful vegetables for a nutritious and satisfying meal that’s perfect for busy mornings. Easy to prepare and customizable to fit your dietary preferences, these muffins can be made ahead of time and stored for a quick breakfast option throughout the week. Enjoy them warm or at room temperature, and elevate your morning routine with a flavorful, healthy treat!
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Ingredients
  

6 large eggs

1 cup milk (whole or your preferred alternative)

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp black pepper

1 cup shredded cheese (cheddar or a mix)

1 small red bell pepper, diced

1 small green bell pepper, diced

1 small jalapeño, seeds removed and finely chopped

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

Fresh chives or parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a standard muffin tin or line it with muffin liners to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Set aside.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.

        Mix the Vegetable Medley: In a large bowl, combine the diced red and green bell peppers, jalapeño, and crumbled sausage or bacon (if using).

          Combine Wet and Dry: Gradually add the dry ingredients to the egg mixture, stirring gently until just combined.

            Add Cheese and Veggies: Fold in the shredded cheese and the vegetable medley mixture, ensuring everything is evenly distributed.

              Fill the Muffin Tin: Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are puffed and golden brown, and a toothpick inserted in the center comes out clean.

                  Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Serve: Garnish with freshly chopped chives or parsley before serving. Enjoy warm or at room temperature!

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