Description
Make-Ahead Egg Muffins are a convenient, protein-packed breakfast option perfect for busy mornings. These savory muffins combine eggs with fresh vegetables and cheese, baked to golden perfection. Easily customizable and freezer-friendly, they provide a nutritious start to your day with minimal prep time.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup diced onion
- 1/2 cup shredded cheddar cheese (or cheese of choice)
Other
- Cooking spray or oil for greasing
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or oil to prevent sticking.
- Mix the Eggs and Seasonings: In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
- Add Vegetables and Cheese: Stir in the diced bell peppers, chopped spinach, diced onion, and shredded cheddar cheese evenly into the egg mixture.
- Fill Muffin Cups: Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes until the egg muffins are set in the center and the tops turn lightly golden brown.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before carefully removing. Serve them warm or allow to cool completely before storing for later use.
Notes
- Customize these muffins by adding cooked bacon, sausage, mushrooms, or feta cheese for additional flavor and variety.
- Store cooked egg muffins in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the muffins in a sealed freezer bag for up to 2 months.
- Reheat frozen or refrigerated muffins in the microwave for 30 to 60 seconds until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg muffin
- Calories: 90
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 135 mg
