As I stepped into the kitchen, the aroma of scrambled eggs and sautéed bell peppers transported me back to my childhood breakfasts. My grandmother always made the fluffiest, cheesiest omelets, which still brings a smile to my face. Now, I’ve created my own twist on this classic recipe – Mini Egg Muffins. With vibrant bell peppers, gooey cheese, and a dash of simplicity, these bite-sized treats are perfect for a quick morning breakfast on-the-go. If you’re looking for more ways to mix up your breakfast routine, be sure to try our Cheesy Hash Brown Breakfast Burritos. Check out our Related Recipe here to get inspired!
Recipe Courtesy of Our Kitchen
Cheesy Bell Pepper Egg Muffins
★★★★★ (55 Reviews)
Ingredients
1 1/2 cups shredded Cheddar Cheese
1/2 cup grated Monterey Jack Cheese
1 tablespoon olive oil
1 large onion, diced
2 large bell peppers, diced
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
4 slices of bread (preferably day-old)
Directions
1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and bell peppers, and cook until tender, about 5-7 minutes.
3
In a large bowl, whisk together the eggs, salt, and pepper. Stir in the cooked onion and bell pepper mixture.
4
Divide the egg mixture evenly among the muffin cups.
5
Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and golden brown. Serve warm.
