Description
Make-Ahead Egg Muffins are a versatile and protein-packed breakfast option perfect for busy mornings. These savory muffins combine eggs with cheese, veggies, and your choice of cooked protein, baked to a fluffy and golden perfection. They are easy to prepare in advance, store well, and can be quickly reheated, making them a convenient and nutritious start to your day.
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 Oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray to prevent sticking.
- Mix Eggs and Seasoning: 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.
- Prepare Fillings: Evenly distribute the shredded cheese, diced bell peppers, chopped spinach, cooked crumbled protein, and sliced green onions among the muffin cups.
- Add Egg Mixture: Pour the seasoned egg mixture over the fillings in each muffin cup, filling each approximately ¾ full to allow space for expansion.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins have set and the tops are lightly golden.
- Cool and Remove: Remove the muffin tin from the oven and allow the muffins to cool slightly for a few minutes before carefully removing them from the tin.
- Store: Store the cooled egg muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the muffins and reheat before serving.
Notes
- Customize the protein with cooked sausage, bacon, turkey, or keep it vegetarian by omitting.
- Use any cheese you prefer or have on hand – cheddar, mozzarella, or feta work best.
- Add other vegetables such as mushrooms, tomatoes, or zucchini for extra flavor and nutrition.
- Ensure eggs are fully cooked by checking that the muffins are set and no longer jiggly in the center.
- Reheat muffins in the microwave for 30-45 seconds or in a toaster oven until warmed through.
- These muffins are freezer-friendly – freeze in an airtight container or bag and thaw overnight in the fridge before reheating.
