Make-Ahead Egg Muffins Breakfast
Delicious and versatile egg muffins, perfect for busy weekday mornings. Make them ahead of time for a quick and easy breakfast.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (if meat is omitted)
Ingredients
Scale
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- 1/2 cup bell peppers, diced
- 1/4 cup onion, finely chopped
- 1/2 cup cooked bacon, ham, or sausage, crumbled
- 1/4 cup spinach or kale, chopped
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.
- Chop the bell peppers, finely chop the onions, crumble the cooked meat, shred the cheese, and chop the spinach or kale.
- Distribute the fillings evenly into each muffin cup.
- Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until the muffins are set and lightly golden on top.
- Let cool for 5 minutes and then remove from the pan.
- Serve immediately or store for later use.
Notes
Store cooled muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for a quick breakfast.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 186mg
Find it online: https://lunarecipez.com/make-ahead-egg-muffins-breakfast/