Here’s a delicious and easy recipe for Breakfast Egg Muffins that are perfect for meal prep or a quick breakfast on the go! They’re packed with protein and can be customized to your taste.
Ingredients (Makes 12 muffins)
- 8 large eggs
- 1/4 cup milk (or milk alternative)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
- 1/2 cup diced vegetables (bell peppers, spinach, onions, tomatoes, etc.)
- 1/4 cup cooked bacon, sausage, or ham (optional)
- Salt and pepper, to taste
- Fresh herbs (optional, like parsley, chives, or cilantro)
- Cooking spray or muffin liners
Instructions:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Lightly grease a muffin tin with cooking spray or line with muffin liners.
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Prepare the Egg Mixture:
- Crack the eggs into a bowl and whisk them together with the milk. Add a pinch of salt and pepper to taste.
- Stir in your shredded cheese and any herbs you want to use.
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Prepare Add-ins:
- If you’re using vegetables, meat, or any other add-ins, make sure they’re chopped or crumbled into small, bite-sized pieces.
- If using raw vegetables like spinach or peppers, consider sautéing them in a pan for a few minutes to soften them up and enhance the flavor (especially if you like them cooked).
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Assemble Muffins:
- Divide the veggies, meat, and other fillings evenly into each muffin cup (about 1-2 tablespoons each).
- Pour the egg mixture over the fillings, filling each muffin cup about 3/4 of the way full.
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Bake:
- Place the muffin tin in the oven and bake for about 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Test with a toothpick to ensure the eggs are cooked through.
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Cool and Serve:
- Let the egg muffins cool in the tin for about 5 minutes before removing them.
- Serve immediately or let them cool completely before storing.
Storage:
- Store leftover muffins in an airtight container in the refrigerator for up to 4-5 days.
- You can also freeze them for up to 3 months. Just reheat in the microwave or oven when you’re ready to eat!
Variations:
- Vegetarian: Use mushrooms, spinach, onions, tomatoes, and cheese for a meat-free version.
- Meat Lovers: Add sausage, bacon, or ham for extra protein.
- Spicy: Add some diced jalapeños or a sprinkle of hot sauce for a kick.
These egg muffins are super versatile, so feel free to mix and match ingredients based on what you have on hand!
