Go Back
Start your day with a burst of flavor and nutrition with Spicy Sunrise Baked Egg and Chili Breakfast Muffins. This delightful recipe combines the richness of eggs, the warmth of spices, and the crunch of fresh vegetables, making it not just a breakfast option but a delicious snack or light meal throughout the day. These muffins are highly versatile, allowing for easy customization based on your dietary preferences and ingredient availability.

Baked Egg and Chili Breakfast Muffins

Kickstart your morning with Spicy Sunrise Baked Egg and Chili Breakfast Muffins! These flavorful muffins combine rich eggs, vibrant vegetables, and a zesty kick from spices, making them a perfect breakfast or snack option. Packed with protein and essential nutrients, they are easy to customize and can be made ahead of time. Discover creative serving ideas and the health benefits of each ingredient, ensuring a tasty start to your day that fits your lifestyle.
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 cup milk (or plant-based milk)

1 cup all-purpose flour (or whole wheat flour for a healthier option)

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup bell peppers (diced, mixed colors for vibrance)

½ cup red onion (diced)

1 cup cooked and crumbled breakfast sausage or plant-based sausage (optional)

½ cup shredded cheddar cheese (or vegan cheese)

¼ cup fresh cilantro (chopped, for garnish)

1-2 fresh chili peppers (finely chopped, adjust based on heat preference)

Olive oil or cooking spray for greasing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a muffin tin with olive oil or cooking spray to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Add the baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper, and mix until uniform.

      Incorporate Veggies and Sausage: Stir in the diced bell peppers, red onion, cooked sausage (if using), and finely chopped chili peppers into the egg mixture. Make sure everything is evenly distributed.

        Add Flour and Cheese: Gradually fold in the flour until just combined. Be careful not to overmix. Gently stir in the shredded cheddar cheese, reserving a small amount to sprinkle on top before baking.

          Fill Muffin Tins: Pour the mixture evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the reserved cheese on top of each muffin for an extra cheesy finish.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins rise and are set in the center. You can test doneness by inserting a toothpick; it should come out clean.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Carefully remove the muffins from the tin and place them on a wire rack. Garnish with fresh cilantro before serving.

                Enjoy: Serve warm alongside your favorite hot sauce or salsa for an extra kick!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 muffins