Egg Muffins
Egg Muffins are a quick, healthy, and protein-packed breakfast option that’s perfect for busy mornings. Made with eggs, cheese, and your favorite mix-ins like vegetables or meats, these baked egg cups are easy to customize and ideal for meal prep. Grab-and-go friendly and delicious warm or cold, they’re a simple way to start your day right.
Ingredients
- 8 large eggs
- ¼ cup milk
- 1 cup shredded cheddar cheese
- ½ cup bell peppers diced
- ½ cup spinach chopped
- ½ cup cooked bacon or sausage crumbled (optional)
- ¼ cup onion finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone liners.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in cheese, vegetables, and cooked meat (if using).
- Season with salt and pepper and mix well.
- Pour the mixture evenly into the muffin cups, filling about ¾ full.
- Bake for 18–20 minutes, or until the eggs are set and lightly golden on top.
- Let cool for a few minutes before removing from the pan.
- Serve warm or store for later.
Notes
- Meal prep tip: Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheating: Microwave for 20–30 seconds until warm.
- Variations: Add mushrooms, zucchini, feta cheese, or herbs.
- Low-carb & keto-friendly: Naturally low in carbs and high in protein.