Breakfast Egg Muffins—perfect for meal prep or a grab-and-go morning!
🧁 Easy Breakfast Egg Muffins
🕒 Prep Time: 10 minutes
🕒 Cook Time: 20–25 minutes
🍽️ Servings: 6 (makes about 12 muffins)
✅ Ingredients
10 large eggs
1/4 cup milk (optional, for fluffier texture)
1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
1/2 cup chopped bell peppers (any color)
1/2 cup chopped spinach or kale
1/3 cup diced onions
1/2 cup cooked and crumbled bacon or sausage (optional)
Salt and pepper to taste
Cooking spray or muffin liners
🔧 Instructions
Preheat oven to 375°F (190°C). Lightly grease a muffin tin or use silicone muffin cups.
In a bowl, whisk together eggs, milk (if using), salt, and pepper.
Add in your cheese, vegetables, and cooked meat (if using). Mix until combined.
Pour mixture evenly into the muffin tin—fill each cup about 3/4 full.
Bake for 20–25 minutes, or until egg muffins are set and slightly golden on top.
Cool slightly, then remove from the tin. Serve warm, or let cool completely for storage.
🥶 Storage Tips
Refrigerate: Up to 5 days in an airtight container.
Freeze: Up to 2 months. Reheat in the microwave for 30–60 seconds.