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Easy Customizable Breakfast Egg Muffins

A close-up photo of a savory egg muffin topped with crispy bacon, showing the fluffy interior texture.
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Make these simple egg muffins ahead of time for a quick, protein-packed breakfast you can grab on busy mornings.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped cooked meat (like sausage or bacon)
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup finely chopped vegetables (spinach, bell peppers, onions)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin or use silicone liners.
  2. In a large bowl, whisk the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the cooked meat, cheese, and chopped vegetables evenly among the 12 muffin cups.
  4. Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the eggs are set and lightly golden brown.
  6. Let the egg muffins cool in the tin for 5 minutes before carefully removing them.

Notes

  • For easy removal, spray the muffin tin cups generously with non-stick cooking spray before adding ingredients.
  • You can substitute any cooked meat or vegetable combination you prefer.
  • Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days.
  • Reheat individual muffins in the microwave for 30 to 60 seconds.

Nutrition

Find it online: https://tasteportfolio.com/easy-egg-muffin-recipe-for-meal-prep/