Easy Breakfast Egg Muffins
These protein-packed, grab-and-go egg muffins are loaded with veggies, cheese, and your favorite mix-ins! Perfect for meal prep, they’re an easy and delicious way to start your day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg muffins 1x
- Category: Breakfast, Meal Prep
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- ¼ cup milk (or heavy cream for richness)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ½ cup bell peppers, diced
- ¼ cup spinach or kale, chopped
- ¼ cup cooked bacon or sausage, crumbled (optional)
Instructions
1. Preheat & Prep
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin or use silicone liners.
2. Make the Egg Mixture
- In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Stir in cheese, bell peppers, spinach, and bacon/sausage (if using).
3. Fill & Bake
- Divide the mixture evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until eggs are set and lightly golden on top.
4. Serve & Store
- Let cool for 5 minutes, then remove from the pan.
- Serve warm or store in the fridge for up to 4 days.
Notes
- Make them dairy-free: Use almond milk and skip the cheese.
- Add more protein: Mix in chicken, turkey, or ham.
- Freeze for later: Store in an airtight container and reheat in the microwave for 30 seconds.
Find it online: https://ukfinda.com/easy-breakfast-egg-muffins/