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
