Easy Breakfast Egg Muffins
Ingredients (Makes 6 muffins):
- 6 large eggs
- 1/4 cup milk (or cream for extra richness)
- 2 tbsp diced onion
- 2 tbsp diced green bell pepper
- 1/4 cup cooked bacon or ham (optional, but tasty!)
- Salt & pepper to taste
- Shredded cheese (optional, for topping)
- Cooking spray or oil for greasing
Instructions:
At Home (Prep Ahead):
- Preheat oven to 350°F (175°C).
- In a bowl, whisk eggs, milk, salt, and pepper.
- Stir in onion, bell pepper, and cooked meat (if using).
- Spray a muffin tin with cooking spray or grease with oil.
- Pour the mixture evenly into 6 muffin cups (fill about 3/4 full).
- Sprinkle cheese on top (if desired).
- Bake for 18–22 minutes until set and slightly golden.
- Let cool, then store in an airtight container for up to 4 days or freeze.
While Camping (Using a Weber Grill or Camp Stove):
- Preheat your Weber grill (indirect heat, ~350°F) or use a camp stove with a skillet.
- For the grill: Set up for two-zone cooking (coals on one side).
- Pour the egg mixture into a greased cast-iron muffin pan or skillet.
- Cover with foil or a lid to trap heat.
- Cook for 15–20 minutes, checking occasionally until eggs are set.
- Serve warm with toast or tortillas!
Tips:
- Swap veggies for spinach, mushrooms, or tomatoes.
- Add hot sauce or herbs for extra flavor.
- Reheat leftovers in a pan or wrapped in foil on the grill.
Perfect for a quick, protein-packed breakfast outdoors! Enjoy! 🍳🔥