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The morning meal sets the tone for your entire day, and what better way to kickstart your morning than with Spicy Sunrise Baked Egg & Chili Breakfast Muffins? These delightful muffins blend the richness of eggs with the vibrant flavors of bell peppers, spicy jalapeños, and savory breakfast sausage. Perfect for those busy mornings, these muffins are not only easy to make but also packed with protein and flavor, ensuring you stay energized throughout the day. Whether you're rushing out the door or enjoying a leisurely breakfast at home, these muffins provide a satisfying and nutritious option.

Baked Egg and Chili Breakfast Muffins

Kickstart your mornings with Spicy Sunrise Baked Egg & Chili Breakfast Muffins! These savory muffins combine protein-packed eggs, zesty jalapeños, colorful bell peppers, and hearty breakfast sausage for a flavorful and nutritious meal. Perfect for busy days, they can be made in advance and easily reheated. Dive into this delicious recipe that not only satisfies your taste buds but also energizes you for whatever the day brings. Enjoy a gourmet breakfast experience right at home!
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Ingredients
  

6 large eggs

1 cup milk (whole or plant-based)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup diced bell peppers (choose a mix of red, green, and yellow for color)

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

1/2 cup grated sharp cheddar cheese (or dairy-free cheese)

2 tablespoons chopped fresh cilantro or parsley

1-2 fresh jalapeños, finely chopped (optional for extra spice)

1 teaspoon chili powder

1 teaspoon garlic powder

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or line it with paper liners to prevent sticking.

    Whisk Wet Ingredients: In a large mixing bowl, crack the eggs and pour in the milk. Whisk them together vigorously until the mixture becomes frothy and well combined, ensuring a fluffy texture in your muffins.

      Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, black pepper, chili powder, and garlic powder. Stir the dry ingredients well to distribute everything evenly.

        Mix Wet and Dry Ingredients: Slowly add the dry mixture to the egg and milk blend. Gently stir using a spatula or wooden spoon until just combined—take care not to overmix; a few lumps are perfectly fine.

          Incorporate Fillings: Next, fold in the diced bell peppers, crumbled sausage, grated cheese, chopped herbs, and jalapeños (if using). Mix until all ingredients are evenly incorporated throughout the batter.

            Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This recipe should yield around 10-12 muffins, based on the size of your muffin tin.

              Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins should puff up nicely, and to confirm they are done, insert a toothpick into the center; it should come out clean when they are ready.

                Cool and Serve: Allow the muffins to cool in the tin for approximately 5 minutes. Then, carefully transfer them to a wire rack to cool completely. They can be enjoyed warm or at room temperature.

                  Storage Tips: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. They also reheat beautifully in the microwave for a quick breakfast.

                    Prep Time, Total Time, Servings:

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 10-12 muffins

                        - Presentation Tips: Serve the muffins on a vibrant platter and garnish with a sprinkle of fresh cilantro or a slice of lime for a zesty touch, enhancing both flavor and visual appeal.