Description
Make-Ahead Egg Muffins are a delicious and convenient breakfast option, packed with protein and veggies. These savory muffins are easy to prepare, perfect for busy mornings, and customizable with your favorite cheese and cooked meats. Baked to golden perfection, they store well in the fridge or freezer, making meal prep a breeze.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- ¼ cup milk (dairy or non-dairy)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Fillings
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ½ cup bell peppers, diced
- ½ cup spinach, chopped
- ⅓ cup cooked, crumbled protein (sausage, bacon, or turkey)
- ¼ cup green onions, sliced
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray to prevent sticking.
- Mix the Egg Base: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and evenly combined.
- Distribute Fillings: Evenly divide the shredded cheese, diced bell peppers, chopped spinach, cooked and crumbled protein, and sliced green onions among the prepared muffin cups.
- Fill with Egg Mixture: Carefully pour the egg mixture over the fillings in each muffin cup, filling them about three-quarters full to allow space for rising.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the egg muffins are set and have a light golden color on top.
- Cool and Remove: Allow the egg muffins to cool for a few minutes before gently removing them from the tin to prevent breaking.
- Store: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage to enjoy later.
Notes
- Customize the fillings based on your preference—experiment with different cheeses, vegetables, and proteins.
- These egg muffins can be reheated in the microwave or oven for a quick breakfast.
- Make sure the egg mixture fills only about ¾ of each muffin cup to prevent overflow while baking.
- To freeze, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag.
