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Easy Breakfast Egg Muffins

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Easy Breakfast Egg Muffins are the perfect make-ahead breakfast for busy mornings. These savory little muffins are packed with protein and can be customized with your favorite ingredients like vegetables, cheese, and meat. Baked in a muffin tin, they’re portable, nutritious, and a great way to enjoy a healthy breakfast on the go. Whether you’re meal prepping for the week, feeding a crowd, or just looking for a quick and satisfying breakfast, these egg muffins are a delicious and convenient option.

Ingredients

Scale
  • 6 large eggs
  • ½ cup milk (or dairy-free milk)
  • 1 cup diced vegetables (like bell peppers, onions, spinach, or mushrooms)
  • 1 cup cooked sausage, bacon, or ham (optional)
  • ½ cup shredded cheese (cheddar, mozzarella, or your choice)
  • Salt and pepper to taste
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon onion powder (optional)
  • Cooking spray or olive oil to grease the muffin tin

Ingredient Highlights

  • Eggs: The base of the recipe, providing protein and helping to hold the muffins together.
  • Milk: Adds creaminess to the muffins. You can use dairy or non-dairy options like almond or oat milk.
  • Vegetables: Fresh vegetables add flavor, color, and nutrients to the muffins. Use whatever veggies you like or have on hand.
  • Cheese: Adds richness and flavor. Feel free to experiment with different types of cheese for varied results.
  • Meat (optional): For added protein and flavor, you can include cooked sausage, bacon, or ham.

Instructions

Prepare the Muffin Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or lightly brush with olive oil.
  2. Beat the Eggs: In a large bowl, crack the eggs and whisk them together with the milk, salt, and pepper. If you like, add garlic powder or onion powder for extra flavor.
  3. Add the Mix-ins: Stir in the diced vegetables, meat (if using), and cheese. Make sure everything is evenly distributed.
  4. Pour into Muffin Tin: Evenly pour the egg mixture into each muffin cup, filling them about ¾ full.

Bake the Muffins:

  1. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are set and lightly golden on top. You can check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
  2. Cool: Allow the egg muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Nutrition

Find it online: https://herbites.com/easy-breakfast-egg-muffins/