Description
A quick and customizable breakfast option, these egg muffins are protein-packed, freezer-friendly, and perfect for meal prep.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (any kind – even almond milk works)
- Salt & pepper to taste
- Cooking spray or oil for muffin tin
- Mix-in ideas (pick 2-3 per batch):
- Cooked bacon bits or chopped sausage
- Diced bell peppers
- Shredded cheddar or mozzarella
- Spinach (fresh or frozen & squeezed dry)
- Cherry tomatoes (cut in half)
- Leftover roasted veggies
- Onions (caramelized if you’re fancy)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin—like, really grease it.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Add your mix-ins to each muffin cup—about 2 tablespoons worth per cup.
- Pour egg mixture over, filling each about 3/4 full.
- Bake for 18-22 minutes, or until puffy and golden.
- Cool for 5 mins before popping them out. (Run a butter knife around the edges if needed.)
Notes
These keep in the fridge for up to 4 days, and you can freeze them too. Just wrap in foil or a freezer bag, and reheat in the microwave for 30-45 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
Keywords: egg muffin, breakfast, meal prep, protein, easy recipe