Breakfast Egg Muffins: Fluffy, Protein-Packed Perfection for Busy Mornings
Easy make-ahead breakfast egg muffins with customizable fillings - ready in 35 minutes and perfect for meal prep
Ingredients
Base Ingredients:
- 8 large eggs
- ¼ cup (60ml) milk or cream
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder optional
Vegetables:
- ½ cup (75g) diced bell peppers
- ½ cup (75g) chopped spinach
- ¼ cup (30g) diced onions
Proteins (optional):
- ½ cup (75g) cooked bacon or sausage
Cheese:
- ½ cup (50g) shredded cheddar
Other:
- 1 tbsp olive oil for greasing
Instructions
Preparation:
- Preheat oven to 375°F (190°C)
- Grease a 12-cup muffin tin thoroughly
- Dice all vegetables and cook/prepare any meats
Egg Mixture:
- In large bowl, whisk eggs, milk, and seasonings for 1 minute until frothy
- Fold in vegetables, meats, and cheese (reserve some cheese for topping)
Baking:
- Divide mixture evenly among muffin cups (¾ full)
- Sprinkle reserved cheese on top
- Bake 20-25 minutes until set and golden
Finishing:
- Let cool 5 minutes before removing from tin
- Use knife to loosen edges if needed
Notes
- Storage: Refrigerate for 5 days or freeze for 3 months
- Reheating: Microwave 30-45 seconds or oven at 350°F for 10 minutes
- Customization: Try different veggies, cheeses, or spices
- Dairy-free option: Use plant-based milk and omit cheese
- Make-ahead tip: Double batch and freeze for quick breakfasts