Ingredients
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup diced onion
- 1/4 cup cooked crumbled bacon or sausage (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin to ensure the cupcakes don’t stick and come out easily after baking.
- Mix Eggs and Milk: In a medium-sized bowl, whisk together the eggs and milk thoroughly until fully blended, ensuring a smooth base for the cupcakes.
- Add Cheese, Vegetables, and Meat: Stir in the shredded cheddar cheese, diced bell peppers, diced onion, and cooked crumbled bacon or sausage if using. Season the mixture with salt and black pepper, mixing well to distribute all ingredients evenly.
- Fill Muffin Cups: Divide the egg mixture evenly among the prepared muffin cups, filling each one about three-quarters full to allow room for the cupcakes to rise while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the cupcakes are fully set in the center and a toothpick inserted comes out clean.
- Cool and Serve: Allow the cupcakes to cool slightly in the pan before removing them carefully. Serve warm or at room temperature, or refrigerate for later enjoyment.
Notes
- Store leftover breakfast cupcakes in an airtight container in the refrigerator for up to 4 days.
- Reheat individual cupcakes in the microwave for 20–30 seconds before serving for best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
