Description
These Breakfast Egg Muffins are a perfect meal prep option or a quick grab-and-go breakfast. Packed with eggs, cheese, veggies, and your choice of meat, these muffins are versatile and delicious.
Ingredients
Scale
Egg Muffin Base:
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1/2 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup diced cooked ham or sausage (optional)
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and grease a 12-cup muffin tin.
- Mix Egg Base: Whisk eggs and milk, then add cheese, salt, and pepper.
- Add Ingredients: Stir in bell peppers, spinach, and ham or sausage.
- Fill Muffin Cups: Pour the mixture into the muffin tin, filling each 3/4 full.
- Bake: Bake for 18–20 minutes until set. Cool before serving or storing.
Notes
- Egg muffins can be refrigerated for up to 4 days or frozen for 2 months.
- Customize with your favorite veggies or use egg whites for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 110mg
