Description
Make-Ahead Egg Muffins are the perfect high-protein, low-carb breakfast option for busy mornings. These fluffy, customizable egg cups are packed with veggies, cheese, and meats, making them a delicious and nutritious meal-prep solution. Easily stored and reheated, they are a great grab-and-go option that will keep you full and energized throughout the day.
Ingredients
Scale
Base Ingredients:
- 8 large eggs
- 1/2 cup milk (optional, for fluffier texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins (Customizable Options):
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- 1/2 cup bell peppers, diced
- 1/4 cup onion, finely chopped
- 1/2 cup cooked bacon, ham, or sausage, crumbled
- 1/4 cup spinach or kale, chopped
- 1/4 teaspoon garlic powder (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter.
- Whisk the eggs in a large mixing bowl, adding milk, salt, pepper, and garlic powder (if using) until well combined.
- Prepare the add-ins by chopping vegetables, shredding cheese, and cooking meats if needed.
- Distribute the fillings evenly into each muffin cup, then pour the egg mixture over them, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top.
- Let the muffins cool in the pan for 5 minutes before removing them with a knife or spatula.
- Serve immediately, or store for later use in the refrigerator or freezer.
- Prep Time: 10 minutes
- Cook Time: 18 minutes