These Make-Ahead Egg Muffins are a protein-packed and customizable breakfast option that’s perfect for meal prep. Loaded with your choice of veggies, cheese, and protein, they’re an ideal way to jump-start your day with a nutritious and tasty bite. Plus, they’re super easy to prepare and make for an excellent grab-and-go option for busy mornings.
Why You’ll Love This Recipe
I love these egg muffins because they are super versatile, and I can customize them however I like. Whether I’m in the mood for veggies, cheese, or a little extra protein, I can adjust the ingredients to fit my taste. They’re perfect for meal prepping, and I can make a batch ahead of time, store them in the fridge, and simply reheat them throughout the week for a quick and healthy breakfast. Not only are they delicious, but they’re also packed with nutrients and protein to keep me energized all morning long. Plus, they’re great for busy days when I need a quick and satisfying meal.
Ingredients
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
⅓ cup cooked, crumbled protein (such as sausage, bacon, or turkey)
½ cup shredded cheese (cheddar, mozzarella, or feta)
½ cup bell peppers, diced
¼ cup green onions, sliced
½ cup spinach, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray.
In a large mixing bowl, whisk the eggs together. Add the milk, salt, pepper, garlic powder, and onion powder, and whisk until well combined.
Prepare the fillings by evenly distributing the cheese, bell peppers, spinach, crumbled protein, and green onions into each muffin cup.
Pour the egg mixture into each muffin cup, filling about ¾ of the way full.
Bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
Let the muffins cool for a few minutes before removing them from the tin.
Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Storage/Reheating
These egg muffins are perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, simply microwave the muffins for 30-45 seconds or until heated through.
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FAQs
Can I make these egg muffins ahead of time?
Yes! These egg muffins are perfect for meal prep. You can make a batch and store them in the fridge for up to 5 days, or freeze them for up to 3 months.
Can I use different vegetables in the egg muffins?
Absolutely! Feel free to customize the vegetables based on what you have on hand or your personal preference. You could add mushrooms, zucchini, tomatoes, or any other veggies you like.
Can I make these egg muffins without cheese?
Yes! If you’re not a fan of cheese or want a dairy-free version, you can leave it out or use a dairy-free cheese alternative.
Can I make these egg muffins with egg whites instead of whole eggs?
Yes, you can make these with egg whites or a combination of egg whites and whole eggs. The texture might be slightly different, but they will still turn out delicious.
How do I prevent the egg muffins from sticking to the muffin tin?
Make sure to spray the muffin tin with a generous amount of cooking spray to prevent sticking. You can also line the muffin tin with silicone muffin cups for easy removal.
Conclusion
Make-ahead egg muffins are a fantastic and versatile meal prep option. I love how I can pack them with veggies, protein, and cheese, making them a nutritious and delicious choice to start my day. Whether I’m looking for a quick breakfast or a portable snack, these muffins are a go-to for me. The best part? They’re easy to make, customizable, and can be stored for a quick reheat when I’m on the go.
📖 Recipe:
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Make-Ahead Egg Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
These Make-Ahead Egg Muffins are a protein-packed, customizable, and easy breakfast option perfect for meal prep. Loaded with your choice of veggies, cheese, and protein, they make a quick and nutritious breakfast or snack, ensuring a healthy start to your day.
Ingredients
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
½ cup shredded cheese (cheddar, mozzarella, or feta)
½ cup bell peppers, diced
½ cup spinach, chopped
⅓ cup cooked, crumbled protein (sausage, bacon, or turkey)
¼ cup green onions, sliced
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk the eggs with the milk, salt, pepper, garlic powder, and onion powder until well combined.
- Divide the cheese, bell peppers, spinach, crumbled protein, and green onions evenly among the muffin cups.
- Pour the egg mixture over the fillings in each muffin cup, filling each about ¾ of the way full.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Allow the muffins to cool for a few minutes before removing them from the tin.
- Store the cooled muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Notes
Feel free to customize the vegetables based on what you have on hand (e.g., mushrooms, zucchini, tomatoes).
If you’re not a fan of cheese, feel free to omit or use a dairy-free alternative.
For a lower-fat version, you can use egg whites instead of whole eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Meal Prep
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 120 kcal
