Description
Breakfast egg muffins are fluffy, protein-packed, and perfect for meal prep. These versatile muffins can be customized with your favorite vegetables, cheese, or meats, making them an easy grab-and-go breakfast option that is both nutritious and delicious.
Ingredients
Egg Mixture
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Fillings
- ½ cup shredded cheese
- ½ cup chopped vegetables (bell peppers, spinach, onions)
- Optional: cooked bacon or sausage
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a muffin pan thoroughly to prevent sticking.
- Mix Egg Base: In a bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and slightly frothy.
- Fill Muffin Cups: Evenly distribute the chopped vegetables, shredded cheese, and any optional cooked meats into each muffin cup.
- Add Egg Mixture: Pour the whisked egg mixture over the fillings in each cup, filling them nearly to the top.
- Bake: Place the muffin pan in the oven and bake for 18 to 22 minutes, or until the egg muffins are fully set and lightly golden on top.
- Cool and Serve: Allow the muffins to cool slightly in the pan before carefully removing them. Serve warm or store for later.
Notes
- Store the egg muffins in the refrigerator for up to 5 days.
- Reheat individual muffins in the microwave for 20–30 seconds for a quick and warm breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
