Description
Make-Ahead Egg Muffins Breakfast that Everyone Loves!
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- 1/2 cup bell peppers, diced
- 1/4 cup onion, finely chopped
- 1/2 cup cooked bacon, ham, or sausage, crumbled
- 1/4 cup spinach or kale, chopped
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter.
- Whisk the eggs in a large mixing bowl, adding milk, salt, pepper, and garlic powder (if using) until well combined.
- Chop vegetables, shred cheese, and cook meats if needed.
- Distribute the fillings evenly into each muffin cup, then pour the egg mixture over them, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top.
- Let the muffins cool in the pan for 5 minutes before removing them with a knife or spatula. Serve immediately, or store for later use in the refrigerator or freezer.
Notes
- Customize the add-ins based on your preferences.
- These muffins can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg