Description
Easy Breakfast Egg Muffins are the perfect solution for busy mornings! Packed with protein, vibrant veggies, and customizable flavors, these muffins are meal-prep friendly, delicious, and nourishing. Whether you’re planning for the week ahead or serving a family breakfast, these egg muffins are a guaranteed hit.
Ingredients
- 8 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1/2 cup shredded cheddar cheese (or substitute with mozzarella or feta)
- 1/4 cup finely diced green onion
- 1/2 cup cooked bacon, sausage, or ham (optional for added protein)
- 1/2 cup diced bell peppers or spinach (optional for extra nutrition)
- Salt and pepper to taste
- Non-stick spray or olive oil for greasing
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick spray or olive oil. Silicone muffin liners work well to prevent sticking.
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Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them until smooth. Add milk, salt, and pepper to the eggs, whisking again until evenly combined.
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Add Mix-Ins: Stir in the shredded cheddar cheese, green onion, and any additional mix-ins like cooked bacon, sausage, or diced vegetables.
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Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
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Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the eggs are set and the tops are lightly golden.
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Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before removing them. Serve warm, or let them cool completely for meal prep.
Notes
- Customization Options: Add your favorite veggies, proteins, or seasonings to create unique flavor combinations.
- Dairy-Free Version: Skip the cheese or use a plant-based alternative.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American