Description
These Make-Ahead Egg Muffins are a perfect meal prep solution for busy mornings. Packed with protein and customizable with your favorite ingredients, these muffins are a delicious and convenient breakfast option.
Ingredients
Scale
Egg Muffins:
- 10 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 (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced onion
- 1/4 cup cooked and crumbled bacon or sausage (optional)
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with nonstick spray.
- Prepare the 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 if using.
- Fill the muffin cups: Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on top.
- Cool and serve: Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or store for later.
Notes
- Customize with your favorite veggies, meats, or cheeses.
- Freeze well—wrap individually and freeze for up to 2 months. Thaw overnight or reheat from frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg muffin
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 145mg
