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 easy-to-make muffins are great for on-the-go breakfasts.
Ingredients
Egg Muffins:
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup cooked bacon or sausage (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray or oil for greasing
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Prepare the Egg Mixture: In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese, bell peppers, spinach, and cooked bacon or sausage.
- Fill the Muffin Cups: Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes until set and golden on top. Let cool and then run a knife around the edges to release.
Notes
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Reheat in the microwave for a quick breakfast on the go.
- Customize with your favorite veggies or protein.
