Description
These Make-Ahead Egg Muffins are a perfect breakfast option for busy mornings. Packed with protein and customizable with your favorite ingredients, these muffins are great for meal prep and can be easily reheated for a quick and satisfying meal.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup diced onion
- 1/3 cup cooked and crumbled bacon or sausage
- Optional: chopped tomatoes or mushrooms
Egg Muffins:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the cheese, bell peppers, spinach, onion, and cooked bacon or sausage.
- Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 18 to 22 minutes, or until the centers are set and the tops are lightly golden.
- Cool and serve: Let cool slightly before removing from the pan. Serve warm or refrigerate for up to 5 days.
Notes
- These freeze well—just wrap individually and reheat in the microwave.
- Customize with your favorite veggies, cheese, or meat.
- For a dairy-free version, omit the cheese and use a milk alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 110mg
