Description
These Make-Ahead Egg Muffins are a convenient and nutritious breakfast option that can be prepared in advance for busy mornings. Packed with eggs, cheese, and a variety of vegetables, these muffins are versatile and customizable to suit your preferences.
Ingredients
Scale
Egg Muffins:
- 10 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ½ cup chopped spinach
- ½ cup diced bell pepper
- ¼ cup finely chopped onion
- ½ cup cooked and crumbled bacon or breakfast sausage (optional)
- nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with nonstick cooking spray.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper. Add cheese, spinach, bell pepper, onion, and bacon or sausage if using.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes until set and lightly golden. Let cool slightly before removing from the tin.
Notes
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Reheat in the microwave for 30–60 seconds.
- Customize with your favorite vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 115mg
