Description
These Baked Egg Muffins are a delicious and convenient breakfast option packed with protein and veggies. Made with eggs, cheese, and your choice of vegetables and meats, they are perfect for meal prepping and enjoying a quick, nutritious meal any time of the day.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup diced cooked bacon or sausage (optional)
- 2 tablespoons chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or oil for greasing
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin using cooking spray or oil to prevent the egg muffins from sticking.
- Mix Ingredients: In a medium-sized bowl, whisk together the eggs and milk until fully combined. Season the mixture with salt and pepper, then stir in shredded cheese, diced bell peppers, chopped spinach, cooked bacon or sausage if using, and chopped onion to evenly distribute all ingredients.
- Fill Muffin Cups: Evenly divide the egg mixture among the 12 muffin cups, filling each cup about three-quarters full to allow space for the muffins to puff up as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the egg muffins are puffed up and set in the center, indicating they are fully cooked.
- Cool and Serve: Remove the muffin tin from the oven and let the egg muffins cool for a few minutes. Then gently remove them from the tin. Serve warm right away or let them cool completely before refrigerating for later use.
Notes
- Customize these muffins with any combination of vegetables, meats, or herbs to suit your taste preferences.
- Perfect for meal prepping – store the muffins in the refrigerator for up to 5 days or freeze them for up to 2 months.
- To reheat, microwave the muffins for 30–45 seconds until warm.
