Go Back
Cheesy protein egg muffins on a plate, perfect for breakfast

Cheesy Protein Egg Muffins

Deliciously fluffy egg muffins packed with protein, vibrant bell peppers, and gooey cheese, perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snacks
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large eggs The star ingredient; they provide a hearty base packed with protein.
  • 1/3 cup milk (optional) Adds richness; consider almond or oat milk as dairy alternatives.
  • 1/2 cup red bell pepper, finely diced Offers a sweet crunch; you can substitute with green peppers.
  • 1/2 cup green bell pepper, finely diced Adds color and flavor; feel free to mix with cherry tomatoes.
  • 3/4 cup shredded cheddar cheese The main flavor contributor; swap for mozzarella or feta if preferred.
  • 1/2 teaspoon salt Enhances flavor; feel free to adjust.
  • 1/4 teaspoon black pepper A slight kick; add herbs like dill for an aromatic twist.
  • Cooking spray or olive oil for greasing Prevents sticking; explore flavored oils for extra taste.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
  2. Dice the red and green bell peppers into small, uniform pieces.
  3. Crack the eggs into a large bowl, adding milk if using, and season with salt and pepper.
  4. Whisk until smooth. Fold in the diced peppers and shredded cheese.
  5. Pour the mixture into each muffin cup, filling about 3/4 full.
  6. Bake for 18–22 minutes until set and lightly golden.
  7. Let cool for 5 minutes before removing from the pan.
  8. Serve immediately or store for later use.

Notes

Store in an airtight container in the fridge for up to five days. Can be frozen for up to three months. Reheat directly from the freezer for quick meals.