Description
Make-Ahead Egg Muffins are a versatile and nutritious breakfast option packed with protein, veggies, and cheese. These easy-to-make muffins can be prepared in advance, stored in the refrigerator or freezer, and quickly reheated for a convenient meal any time of the day. Perfect for busy mornings or meal prepping, each muffin is loaded with flavorful ingredients and baked to a delicious golden finish.
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 and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray to ensure the egg muffins do not stick and release easily after baking.
- Mix Eggs and Seasonings: In a large mixing bowl, whisk together the 10 large eggs, ¼ cup of milk, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder until the mixture is smooth and evenly combined.
- Distribute Fillings: Evenly divide the shredded cheese, diced bell peppers, chopped spinach, crumbled cooked protein of your choice, and sliced green onions among the 12 muffin cups. These ingredients form the flavorful base of your egg muffins.
- Add Egg Mixture: Pour the egg mixture over the fillings in each muffin cup, filling each about three-quarters full to allow room for the eggs to expand as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Bake until the egg muffins are fully set and have a light golden color on top, indicating they are cooked through.
- Cool and Remove: Allow the muffins to cool in the tin for a few minutes to firm up and make handling easier. Carefully remove the egg muffins from the tin using a knife or spatula if needed.
- Store: Store the cooled egg muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them and reheat as needed for a quick, nutritious snack or breakfast.
Notes
- You can customize the protein and vegetables based on your preferences or dietary needs.
- Use dairy or non-dairy milk to accommodate lactose intolerance or vegan preferences (omit eggs for vegan version, though it won’t be the same dish).
- Ensure fillings are cooked or pre-cooked where necessary, especially meats like sausage or bacon, before adding to muffin cups.
- Reheat muffins in the microwave for about 30 seconds or in a toaster oven for a crispier exterior.
- These muffins freeze well; wrap individually in plastic wrap before placing in a freezer-safe bag to prevent freezer burn.
