Description
These Make-Ahead Egg Muffins are a perfect protein-packed breakfast or snack option, easy to prepare ahead of time and customizable with your favorite fillings like cheese, veggies, and cooked meats. Baked to golden perfection, they offer a convenient, nutritious start to your day or a quick on-the-go meal.
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
- â…“ cup cooked, crumbled protein (sausage, bacon, or turkey)
- ¼ cup green onions, sliced
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray to prevent sticking.
- Mix Eggs and Seasonings: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Add Fillings to Muffin Cups: Evenly divide the shredded cheese, diced bell peppers, chopped spinach, crumbled cooked protein, and sliced green onions among the 12 muffin cups.
- Pour Egg Mixture: Carefully pour the egg mixture over the fillings in each muffin cup, filling each about three-quarters full to allow room for expansion during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, until the egg muffins are fully set and lightly golden on top.
- Cool and Remove: Let the muffins cool for a few minutes after baking to firm up, then gently remove them from the tin.
- Store Properly: Store the cooled egg muffins in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage to enjoy later.
Notes
- Feel free to swap or add your favorite veggies and proteins to customize your egg muffins.
- Use dairy or non-dairy milk based on dietary preferences.
- These muffins reheat well in the microwave or toaster oven for a quick meal.
- To avoid sticking, ensure muffin tins are well-greased or use silicone liners.
- Can be made ahead and frozen; thaw overnight in the fridge before reheating.
