Description

Packed with protein, veggies, and customizable flavors, these Easy Breakfast Egg Muffins are the ultimate solution for busy mornings. They’re quick to make, easy to store, and ideal for healthy meal prep.

Ingredients

Scale

10 large eggs
1/4 cup (60 ml) milk (regular or plant-based)
1 cup (120 g) shredded cheese (cheddar, feta, or mozzarella)
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetables (e.g., bell peppers, spinach, zucchini, onions, finely chopped)
Cooked protein (e.g., bacon, sausage, shredded chicken, black beans, or tofu crumbles)
Seasonings (e.g., garlic powder, paprika, parsley, or basil)

Instructions

Preheat the oven to 375°F (190°C). Spray your muffin tin with non-stick spray or line it with muffin liners.
Wash and chop your veggies into small, even pieces. Sauté firmer veggies like onions and bell peppers for 2-3 minutes to soften them.
In a mixing bowl, whisk 10 large eggs with 1/4 cup (60 ml) of milk. Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and any additional seasonings.
Stir in 1 cup (120 g) of shredded cheese, your cooked veggies, and any proteins. Mix until everything is evenly distributed.
Pour the egg mixture into each muffin cup, filling them about 3/4 full.
Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are set and slightly golden. Use a toothpick to check for doneness.
Let the muffins cool for 5 minutes before removing them from the tin. Serve warm or store for later.

Notes

For best results, use fresh ingredients and pre-cooked proteins. Avoid overmixing to maintain a smooth texture. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 110
Sugar: 1
Sodium: 150
Fat: 6
Saturated Fat: 2
Carbohydrates: 3
Fiber: 1
Protein: 9

Keywords: egg muffins, breakfast meal prep, healthy breakfast, grab-and-go breakfast, gluten-free breakfast