Description
These Make-Ahead Egg Muffins are perfect for a quick and easy breakfast on busy mornings. Packed with protein and customizable with your favorite veggies, cheese, and meats, these muffins are a delicious and nutritious option for meal prep.
Ingredients
Scale
Egg Muffins:
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced bell peppers (red, green, or yellow)
- 1/2 cup chopped spinach or kale
- 1/3 cup diced onion
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup cooked and crumbled bacon or sausage (optional)
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly spray a 12-cup muffin tin with nonstick spray.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper. Add bell peppers, spinach, onion, cheese, and cooked bacon or sausage. Mix well.
- Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes until the centers are set and the tops are lightly golden.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before serving warm or cool completely and refrigerate for up to 5 days.
Notes
- These egg muffins freeze well for up to 2 months.
- Reheat in the microwave for 30–45 seconds for a quick breakfast.
- Mix and match veggies, cheeses, and proteins to suit your taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 135 mg
