These egg muffins are the perfect make-ahead breakfast for busy mornings! Packed with protein and full of flavor, you can customize them with your favorite veggies, meats, and cheeses for a healthy, portable meal.
🔥 Prep Time: 10 minutes | 🍽️ Cook Time: 20 minutes | ⏳ Total Time: 30 minutes | 🍴 Servings: 12 muffins
Ingredients:
- 8 large eggs
- ¼ cup milk (dairy or plant-based)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- 1 cup chopped veggies (e.g., bell peppers, spinach, mushrooms, onions)
- ½ cup cooked protein (e.g., diced ham, bacon, sausage—optional)
- Optional: herbs like parsley, chives, or basil for extra flavor
Let’s Make It!
Step-by-Step Instructions:
Preheat oven: Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line with silicone liners.
Whisk eggs: In a large bowl, whisk together eggs, milk, salt, and pepper.
Add mix-ins: Fold in cheese, veggies, protein, and herbs (if using).
Fill muffin cups: Divide the mixture evenly among the 12 muffin cups, filling about ¾ full.
Bake: Bake for 18–22 minutes, or until the egg muffins are set and lightly golden on top.
Cool & serve: Let cool for a few minutes, then remove from the tin. Enjoy immediately or store in the fridge for up to 4 days.
🍳 “Protein-packed, full of flavor, and super versatile—egg muffins are the ultimate meal-prep breakfast!”
Tips & Variations:
- Make it dairy-free: Omit cheese or use a plant-based cheese alternative.
- Spice it up: Add a pinch of chili flakes or a dash of hot sauce.
- Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
📸 Tried these egg muffins? Tag @Smoothly_Cooking and share your perfect grab-and-go breakfast! 🌞🍳