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Mini Egg Muffin Bread Bowls are a delightful and versatile dish that perfectly combines the comforting flavors of breakfast in a fun, portable format. These bite-sized creations can be enjoyed as a hearty breakfast, a satisfying snack, or a crowd-pleasing appetizer at any gathering. The beauty of Mini Egg Muffin Bread Bowls lies in their adaptability; they can easily be tailored to suit individual tastes and dietary preferences. With a base of English muffins and a savory egg mixture filled with cheese, vegetables, and optional meats, these bread bowls are not only easy to prepare but also customizable, making them the perfect solution for busy mornings or entertaining guests.

Mini Egg Muffin Bread Bowls

Discover the joy of Mini Egg Muffin Bread Bowls, an innovative twist on breakfast that’s both delicious and versatile. These bite-sized bowls combine scrambled eggs with cheese, veggies, and optional meats, all nestled in crispy English muffin halves. Perfect for busy mornings or entertaining, you can customize each bowl to fit your tastes. With easy preparation and endless flavor combinations, these mini treats are sure to become a favorite in your kitchen!
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Ingredients
  

6 large eggs

1 cup milk

1 cup shredded cheddar cheese

1/2 cup diced bell peppers (any color)

1/2 cup diced onions

1/2 cup diced cooked ham or cooked bacon (optional)

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp garlic powder

4 large English muffins

Butter or oil for greasing the muffin pan

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a standard muffin pan with butter or oil to prevent sticking.

    Prepare the Bread Bowls: Slice each English muffin in half and scoop out a small amount of the bread from the center, creating a hollow bowl. You can save the scooped-out bread for a snack or meal later.

      Make the Egg Mixture: In a medium bowl, whisk together the eggs and milk until fully combined. Stir in the shredded cheddar cheese, diced bell peppers, onions, and diced ham or bacon if using. Add in the salt, black pepper, oregano, and garlic powder, mixing well.

        Fill the Muffin Pan: Place the hollowed English muffin halves in the greased muffin pan, cut side facing up. Carefully pour the egg mixture into each muffin half, filling them about ¾ of the way full.

          Bake: Transfer the muffin pan to the preheated oven and bake for 20-25 minutes, or until the egg is set and lightly golden on top. You can check for doneness by inserting a toothpick into the center; it should come out clean.

            Cool and Serve: Once baked, allow the mini egg muffin bread bowls to cool in the pan for about 5 minutes. Carefully remove them from the pan and serve warm.

              Garnish: Optional: Top with fresh herbs like chives or parsley, or a dollop of salsa or hot sauce for an extra kick!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 mini bread bowls