Simplify your busy mornings with these customizable, high-protein egg muffins. They are the perfect grab-and-go breakfast solution for meal preparation.
Author:purejoyalex
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
12 large eggs
1/4 cup milk (any kind)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked meat (like diced ham, crumbled sausage, or bacon bits)
1 cup chopped vegetables (spinach, bell peppers, onions)
1/2 cup shredded cheese (cheddar, Monterey Jack, or preferred type)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin or use silicone liners.
In a large bowl, whisk the eggs, milk, salt, and pepper together until fully combined and slightly frothy.
Distribute your chosen cooked meat, chopped vegetables, and half of the shredded cheese evenly among the prepared muffin cups. Fill each cup about halfway with the mix-ins.
Pour the egg mixture over the fillings in each cup, filling them about three-quarters full. Top with the remaining cheese.
Bake for 15 to 20 minutes, or until the egg muffins are set in the center and lightly golden brown.
Let the egg muffins cool in the tin for 5 minutes before carefully removing them.
Serve immediately or cool completely before storing for meal prep.
Notes
For a keto egg muffins variation, skip any starchy vegetables and use high-fat meats like bacon or sausage.
To make ahead, store cooled egg muffins in an airtight container in the refrigerator for up to 4 days.
For freezer friendly breakfast storage, wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Reheat from frozen in the microwave for 60-90 seconds.
You can customize these with different cheeses or herbs for endless flavor combinations.