Breakfast Egg Muffins

Why You’ll Love This Recipe

• Convenient and Portable: Perfect for meal prep and easy to grab on the go.

• High in Protein: Eggs provide a great protein boost to start your day.

• Customizable: Add any combination of vegetables, meats, and cheeses.

• Low-Carb: Ideal for low-carb and keto diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 large eggs

• 1/4 cup milk or cream

• 1/2 cup diced bell peppers

• 1/2 cup chopped spinach or kale

• 1/4 cup diced onions

• 1/2 cup shredded cheese (cheddar, mozzarella, or feta)

• 1/2 cup cooked and crumbled bacon or sausage (optional)

• Salt and pepper to taste

• Cooking spray

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray.

2. Prepare Veggies and Meat: If using raw vegetables or meat, sauté them lightly until tender or cooked through.

3. Whisk Eggs: In a large bowl, whisk together eggs, milk, salt, and pepper.

4. Assemble Muffins: Distribute vegetables, meat, and cheese evenly among the muffin cups. Pour the egg mixture over the fillings, filling each cup about 3/4 full.

5. Bake: Bake for 18-22 minutes, or until the eggs are set and lightly golden on top.

6. Cool and Serve: Let muffins cool slightly before removing from the tin. Serve warm or store for later.

Servings and Timing

• Servings: 12 muffins

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Vegetarian: Omit meat and add more veggies like mushrooms, zucchini, or tomatoes.

• Spicy: Add diced jalapeños or a dash of hot sauce.

• Different Cheeses: Try goat cheese, pepper jack, or Swiss.

• Herbs and Spices: Incorporate fresh herbs like parsley, chives, or basil for extra flavor.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze individual muffins in a sealed bag for up to 2 months.

• Reheating: Microwave for 30-60 seconds or until heated through.

FAQs

Can I prepare the muffins ahead of time?

Yes, make them in advance and store in the fridge or freezer.

Can I use only whole eggs?

Yes, use 12 whole eggs if preferred.

Are these muffins keto-friendly?

Yes, they are low in carbs and high in protein.

How do I prevent sticking?

Grease the muffin tin well or use silicone liners.

Can I make mini muffins?

Yes, use mini muffin tins and reduce baking time to about 12-15 minutes.

Can I add other ingredients?

Absolutely! Add your favorite veggies, meats, or cheeses.

How long do they last in the fridge?

Up to 4 days in an airtight container.

Can these be reheated in the oven?

Yes, heat at 350°F (175°C) for about 10 minutes.

Are these suitable for kids?

Yes, they’re a nutritious and kid-friendly breakfast.

Can I make them dairy-free?

Use dairy-free milk and omit cheese or use dairy-free cheese.

Conclusion

Breakfast Egg Muffins are a versatile, nutritious, and easy-to-make option for busy mornings. Packed with protein and customizable to your taste, they’re perfect for meal prep or a quick, satisfying breakfast any day of the week.

Breakfast Egg Muffins

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Breakfast Egg Muffins are quick, nutritious, and customizable protein-packed muffins made with eggs, veggies, cheese, and optional meats, perfect for meal prep and busy mornings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

1. 8 large eggs
   
   1/4 cup milk or cream
   
   1/2 cup diced bell peppers
   
   1/2 cup chopped spinach or kale
   
   1/4 cup diced onions
   
   1/2 cup shredded cheese (cheddar, mozzarella, or feta)
   
   Salt and pepper to taste
   
   Cooking spray

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Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray.

1. If using raw vegetables or meat, sauté lightly until tender or cooked through.
2. Whisk eggs, milk, salt, and pepper in a large bowl.
3. Distribute veggies, meat, and cheese evenly among muffin cups. Pour egg mixture over fillings, filling each about 3/4 full.
4. Bake for 18-22 minutes until eggs are set and lightly golden.
5. Cool slightly before removing from tin. Serve warm or store.

Notes

1. Omit meat and add mushrooms, zucchini, or tomatoes for vegetarian option.
2. Add diced jalapeños or hot sauce for spice.
3. Use goat cheese, pepper jack, or Swiss for variety.
4. Add fresh herbs like parsley, chives, or basil for flavor.
5. Freeze individually for up to 2 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 120
• Sugar: 1g
• Sodium: 210mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0.5g
• Protein: 10g
• Cholesterol: 140mg