Description
These Make-Ahead Egg Muffins are a convenient and nutritious breakfast option, packed with eggs, vegetables, cheese, and your choice of protein. Perfect for meal prepping, they bake quickly in the oven and can be stored for easy reheating during busy mornings.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- ¼ cup milk (dairy or non-dairy)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Fillings
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ½ cup bell peppers, diced
- ½ cup spinach, chopped
- â…“ cup cooked, crumbled protein (sausage, bacon, or turkey)
- ¼ cup green onions, sliced
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray to prevent sticking.
- Mix the eggs and seasonings: In a large bowl, whisk together the 10 large eggs, ¼ cup milk, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder until the mixture is smooth and well combined.
- Prepare the fillings: Evenly divide the shredded cheese, diced bell peppers, chopped spinach, cooked crumbled protein, and sliced green onions among the 12 muffin cups in the prepared tin.
- Add the egg mixture: Pour the egg mixture over the fillings in each muffin cup, filling them approximately three-quarters full to allow room for the eggs to rise as they bake.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg muffins are fully set and lightly golden on the tops.
- Cool and remove: Remove the muffins from the oven and let them cool for a few minutes, then carefully take them out of the tin to prevent breaking.
- Store for later: Store the cooled egg muffins in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage to enjoy convenient breakfasts throughout the week.
Notes
- You can customize the protein and cheese to your preference, using turkey, sausage, bacon, or different cheese varieties.
- These muffins reheat well in the microwave for about 30-60 seconds depending on your microwave’s power.
- If using frozen spinach, be sure to thaw and drain it thoroughly to avoid excess moisture.
- For dairy-free versions, substitute milk and cheese with non-dairy alternatives.
- Make sure not to overfill the muffin cups to prevent overflow while baking.
