Description
Savory, protein-packed make-ahead breakfast egg muffins that are easy to prep, freeze well, and perfect for busy mornings.
Ingredients
10 large eggs
1/4 cup milk (or non-dairy milk)
1/2 tsp salt
1/4 tsp black pepper
1 cup chopped cooked vegetables (e.g., spinach, mushrooms, peppers)
1/2 cup shredded cheese
1/2 cup cooked meats (optional: sausage, bacon)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. Stir in vegetables, cheese, and optional meat.
4. Pour mixture into muffin cups, filling 3/4 of the way.
5. Bake for 20–25 minutes, or until set and lightly golden.
6. Let cool for 5 minutes, then remove from the pan.
7. Store in an airtight container in fridge (5 days) or freeze (2 months).
8. Reheat in microwave (30-45 sec) or oven (8-10 mins at 300°F).
Notes
Use silicone muffin liners for easier cleanup.
Swap cheese for dairy-free options if needed.
Try flavor variations weekly to keep it interesting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American