Description
These egg muffins are a delicious and convenient breakfast option that can be customized with your favorite veggies, proteins, and cheeses. Perfect for meal prep!
Ingredients
Scale
- 8–10 Large eggs
- 1/4 cup Milk or cream
- Salt & pepper, to taste
- Cooking spray or butter for greasing the tin
- 1/2 cup Bell peppers, chopped
- 1/4 cup Onion, diced
- 1/2 cup Spinach, chopped
- 1/4 cup Mushrooms, diced (optional)
- 1/4 cup Cherry tomatoes, halved (optional)
- 1/4 cup Cooked bacon, crumbled (or substitute with ham or sausage)
- 1/2 cup Cheese (Cheddar, mozzarella, or feta)
- 12 small cubes Cream cheese (optional—1 cube per muffin)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease the muffin tin.
- Chop your chosen vegetables and cook any raw meat ahead of time.
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Fill each muffin cup with your prepped vegetables, meat, and a sprinkle of cheese.
- Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
- If you’re using cream cheese, drop a small cube into each muffin cup.
- Bake for 18–20 minutes, or until the muffins rise and turn golden.
- Once baked, let the muffins cool slightly before removing them from the tin.
Notes
Customize with your favorite vegetables and protein. Store in an airtight container for up to four days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg
Keywords: egg muffins, breakfast muffins, meal prep, healthy breakfast