Description

Breakfast Egg Muffins are a protein-packed, make-ahead breakfast option made with eggs, vegetables, and optional meats or cheese, baked in a muffin tin. Perfect for busy mornings or meal prep.

Ingredients

6 large eggs
1/4 cup milk
1/2 cup diced bell peppers
1/4 cup chopped spinach
1/4 cup diced onions
1/3 cup shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
Nonstick cooking spray

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick cooking spray.
In a medium bowl, whisk together the eggs and milk until well combined.
Stir in bell peppers, spinach, onions, salt, pepper, and cheese.
Evenly pour the mixture into the muffin cups, filling about 3/4 full.
Bake for 18–22 minutes, or until the egg muffins are set and slightly golden on top.
Let cool for a few minutes before removing from the tin. Serve warm or store for later.

Notes

Customize with cooked bacon, sausage, or different veggies and cheeses.
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Reheat in the microwave for 30–60 seconds before serving.
Use silicone muffin liners for easy release and cleanup.