Description
Breakfast Egg Muffins are a quick, healthy, and customizable meal prep option made with eggs, vegetables, cheese, and your choice of meats baked in muffin tins.
Ingredients
Units
Scale
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced onion
- 1/4 cup cooked and crumbled bacon or sausage (optional)
- Non-stick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Add in the cheese, bell peppers, spinach, onion, and meat if using. Stir to combine.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top.
- Let cool slightly before removing from the muffin tin. Serve warm or store in the refrigerator.
Notes
- Use silicone muffin liners or silicone muffin pan for easy release and cleanup.
- You can mix and match veggies, meats, and cheeses to suit your taste.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg