Description
Mexican breakfast casserole combines hearty ingredients for a satisfying morning meal. Simple preparation ensures quick cooking with protein-packed layers that deliver authentic southwestern flavors you’ll love.
Ingredients
Scale
- 8 large eggs
- 1 cup diced vegetables (bell peppers, spinach, mushrooms)
- ½ cup (120 ml / 4 fl oz) milk (dairy or non-dairy)
- ½ cup shredded cheese (optional)
- Salt, to taste
- Pepper, to taste
Instructions
- Preparation: Grease muffin tin with cooking spray or butter to ensure effortless egg muffin release and prevent sticking.
- Mixing: Whisk eggs and milk together, seasoning with salt and black pepper to create a flavorful base for the egg muffins.
- Layering: Artfully distribute chopped vegetables across muffin cavities, creating a colorful foundation, then generously scatter shredded cheese over the vegetable layer.
- Filling: Carefully pour seasoned egg mixture over vegetables and cheese, filling each cup about three-quarters full to avoid potential overflow.
- Baking: Position tin in center of preheated oven at 375F (190C), allowing egg muffins to bake for 18-22 minutes until golden-brown and set with a slightly puffy center.
- Cooling and Storage: Allow muffins to rest for 3-5 minutes after removing from oven, then transfer to an airtight container. Refrigerate for up to 5 days or freeze for future convenient meals, preserving their delectable texture and taste.
Notes
- Prevent Sticking Technique: Use parchment paper or silicone muffin liners for easier removal and minimal cleanup.
- Vegetable Preparation Tip: Finely chop and slightly sauté vegetables beforehand to remove excess moisture and intensify flavor profile.
- Flavor Enhancement Strategy: Experiment with herbs like basil, thyme, or chives to elevate the taste and add depth to egg muffins.
- Make-Ahead Storage Hack: Wrap individually in plastic wrap or aluminum foil after cooling to maintain texture and freshness when freezing or refrigerating.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 200
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 180 mg