Make-Ahead Egg Muffins
Delicious and versatile egg muffins that can be prepped in advance for a quick and wholesome breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, etc.)
- 1/2 cup cooked meat (bacon, sausage, ham, etc.)
- Salt and pepper to taste
- Cooking spray or olive oil for greasing muffin tin
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
- Whisk together eggs and milk until well combined.
- Incorporate diced vegetables, shredded cheese, cooked meat, salt, and pepper into the egg mixture.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden.
- Cool slightly before removing from the muffin tin.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for later use.
Notes
Customize fillings based on available ingredients. Reheat in the microwave for 30-60 seconds for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 210mg