Easy breakfast egg muffins are fluffy, protein-packed, and perfect for busy mornings. They’re baked in a muffin tray with eggs, cheese, and your favorite fillings like vegetables, meat, or herbs. You can make them ahead and reheat all week for a quick, healthy breakfast.
Prep Time
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: About 30 minutes
- Servings: 12 muffins
Equipment
- Muffin tin
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Oven
Ingredients
- 8 large eggs
- ¼ cup milk
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ cup diced bell peppers
- ½ cup chopped spinach
- ¼ cup diced onion
- ½ cup cooked chicken, sausage, or bacon (optional)
- Salt and black pepper to taste
- ½ teaspoon garlic powder (optional)
Ingredient Notes
- Eggs: The base that makes them fluffy and protein-rich.
- Cheese: Adds flavor and helps bind everything together.
- Vegetables: Add color, fiber, and nutrients.
- Meat (optional): Makes them more filling and hearty.
Instructions
1. Prepare the Muffin Tin
- Preheat oven to 350°F (175°C).
- Grease muffin tin or use liners.
2. Mix the Eggs
- In a bowl, whisk eggs and milk until smooth.
- Add salt, pepper, and garlic powder.
3. Add Fillings
- Stir in cheese, vegetables, and cooked meat (if using).
- Mix evenly.
4. Bake
- Pour mixture into muffin cups (about ¾ full).
- Bake for 18–22 minutes until eggs are set and slightly golden.
- Let cool for a few minutes before removing.
Nutrition Facts (Approx. Per Muffin)
- Calories: 90
- Protein: 7g
- Fat: 6g
- Carbs: 2g
Tips & Variations
- Add mushrooms, tomatoes, or jalapeños for variety.
- Use feta cheese for a stronger flavor.
- Store in fridge for up to 4 days.
- Freeze and reheat for quick breakfasts.
- Serve with hot sauce or avocado on top.
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