Start your day with these flavorful Breakfast Egg Muffins with Colby Jack Cheese, a protein-packed, low-carb option perfect for busy mornings. These egg muffins are made by mixing fresh eggs with vibrant diced bell peppers, finely chopped onions, and the rich, creamy taste of Colby Jack Cheese. Baked in muffin tins, they become perfectly portioned, grab-and-go breakfast bites that reheat beautifully and freeze well.
Colby Jack Cheese adds a mildly tangy, buttery flavor and melts seamlessly into the egg mixture, providing a delicious gooey texture in every bite. With only 30 minutes from prep to plate, this recipe is ideal for meal prepping on Sundays so you can enjoy a satisfying, wholesome breakfast throughout the week.
Great for those following low-carb, keto, or gluten-free diets, these muffins are customizable—swap veggies or add cooked bacon, sausage, or spinach for extra flavor. Whether you’re feeding a family or just looking to streamline your mornings, these egg muffins are a nutritious and tasty solution that doesn’t sacrifice convenience for flavor.
Timing
📌 Number of Servings: 6 (2 muffins per serving)
⏳ Preparation Time: 10 minutes
🔥 Cooking Time: 20 minutes
Total Time: 30 minutes
🥢 Ingredients :
✅ 8 large eggs
✅ 1/2 cup diced red bell pepper
✅ 1/2 cup diced green bell pepper
✅ 1/3 cup finely chopped onion
✅ 3/4 cup shredded Colby Jack Cheese
✅ 1/4 teaspoon salt
✅ 1/4 teaspoon ground black pepper
✅ Cooking spray or muffin liners
👨🍳 Instructions :
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners.
- In a large bowl, crack the eggs and whisk until well beaten.
- Stir in diced peppers, onions, Colby Jack Cheese, salt, and pepper.
- Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
- Let the muffins bake for 18–20 minutes, just until the centers are firm and the tops develop a gentle golden hue.
- Allow the muffins to rest in the tin for 5 minutes before lifting them out.
- Serve warm or store in the refrigerator for up to 5 days.
💡 TIPS :
- Use silicone muffin molds for easy removal and less cleanup.
- For added protein, mix in cooked sausage or chopped bacon.
- Enhance the flavor by mixing in fresh herbs such as parsley or chives.
- These muffins freeze well for up to 2 months—just reheat in the microwave.
- Avoid overbaking to keep muffins from becoming rubbery.
📊Nutrition Information (per serving)
Note: Nutrition values are approximate and vary based on ingredients and portion sizes
Calories: 190
Total Fat: 13g
Saturated Fat: 5g
Cholesterol: 330mg
Sodium: 310mg
Total Carbohydrate: 3g
Dietary Fiber: 0.5g
Sugars: 1g
Protein: 14g
❓ FAQ :
1. Can I make these egg muffins ahead of time?
Yes, they’re great for meal prep and stay fresh in the fridge for up to 5 days.
2. Can I freeze Breakfast Egg Muffins?
Absolutely! Freeze in an airtight container and reheat in the microwave or oven.
3. What other cheeses can I use?
Cheddar, mozzarella, or pepper jack are good alternatives, but Colby Jack Cheese adds a perfect balance of melt and flavor.
4. Are these egg muffins keto-friendly?
Yes, they’re low in carbs and suitable for keto and low-carb diets.
5. What’s the best way to keep the muffins from sticking to the pan?
Use cooking spray or silicone liners for best results.
6. Can I add meat to the muffins?
Yes, cooked sausage, ham, or bacon can be mixed in.
7. Are these gluten-free?
Yes, this recipe(Breakfast Egg Muffins and Colby Jack Cheese) is naturally gluten-free.
8. How do I reheat them?
Microwave for 30–45 seconds or warm in a 350°F oven for 8–10 minutes.
9. Can I use egg whites only?
Yes, substitute with 2 egg whites for each whole egg, though texture may vary.
10. What vegetables work best in egg muffins?
Bell peppers, onions, spinach, tomatoes, and mushrooms are all great options.
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