Easy Breakfast Egg Muffins

These Easy Breakfast Egg Muffins are a protein-packed, grab-and-go breakfast that’s perfect for busy mornings. Made with eggs, cheese, and your favorite mix-ins like veggies, bacon, or sausage, these muffins are customizable, healthy, and great for meal prep.

Why You’ll Love This Recipe

• Quick & Easy – Ready in 30 minutes with simple ingredients.
• High-Protein & Low-Carb – A great way to start your day.
• Customizable – Use your favorite meats, cheeses, and veggies.
• Great for Meal Prep – Make ahead and reheat all week.
• Kid-Friendly – A fun, bite-sized way to enjoy eggs!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 eggs
• ¼ cup milk (or dairy-free alternative)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder (optional)
• ½ cup shredded cheese (cheddar, feta, or mozzarella)
• ½ cup cooked bacon, sausage, or ham, chopped
• ½ cup veggies (bell peppers, spinach, mushrooms, or onions), diced
• 1 tbsp fresh parsley or chives, chopped (optional)

Directions

1. Preheat & Prepare

• Preheat oven to 375°F (190°C).
• Grease a 12-cup muffin tin or use silicone liners.

2. Mix the Eggs

• In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder.

3. Add Fillings

• Divide cheese, cooked meat, and veggies evenly into muffin cups.
• Pour egg mixture over the fillings, filling each cup ¾ full.

4. Bake Until Set

• Bake for 18-20 minutes, until the eggs are set and slightly golden.

5. Cool & Serve

• Let cool for 5 minutes, then remove from the tin.
• Serve warm or store for later!

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Dairy-Free – Use almond milk and skip the cheese.
• Keto-Friendly – Stick to low-carb veggies like spinach and mushrooms.
• Spicy Kick – Add hot sauce or diced jalapeños.
• Vegetarian – Skip the meat and add extra veggies.
• Loaded Breakfast Muffins – Mix in hash browns or sweet potatoes.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months.
• Reheating: Microwave for 30 seconds, or bake at 350°F for 5 minutes.

FAQs

Can I use egg whites instead of whole eggs?

Yes! Use 10 egg whites for a lighter version.

How do I keep them from sticking?

Use non-stick spray or silicone muffin liners.

Can I make these ahead of time?

Yes! They’re perfect for meal prep and reheat well.

What’s the best cheese to use?

Cheddar, feta, or pepper jack all add great flavor.

Can I add cooked potatoes?

Yes! Add diced cooked potatoes or hash browns for extra heartiness.

How do I make them fluffier?

Whisk the eggs well and add a splash of heavy cream.

Are these good for kids?

Yes! They’re fun, bite-sized, and easy to eat.

Can I bake these in an air fryer?

Yes! Air fry at 325°F for 12-15 minutes.

How do I make them extra crispy?

Top with crispy bacon or shredded cheese before baking.

Can I serve them cold?

Yes! They’re delicious warm or chilled.

Conclusion

These Easy Breakfast Egg Muffins are the perfect make-ahead breakfast—simple, nutritious, and endlessly customizable. Try them today and enjoy a protein-packed start to your day!

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