Easy & Healthy Breakfast Egg Muffins
If you’re looking for a quick, nutritious, and protein-packed breakfast, these Breakfast Egg Muffins are a game changer! They’re fluffy, cheesy, and customizable with your favorite veggies and meats. Meal-prep friendly and ready in just 20 minutes!
Ingredients (Makes 12 Muffins)
Base Ingredients
- 6 large eggs
- ½ cup milk (or heavy cream for richness)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon paprika (for extra flavor)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
Filling Options (Mix & Match! 🎉)
- ½ cup cooked bacon or sausage, crumbled
- ½ cup diced bell peppers
- ¼ cup chopped spinach or kale
- ¼ cup diced onions
- ¼ cup cherry tomatoes, halved
- ¼ cup mushrooms, finely chopped
Instructions
1. Preheat & Prep
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with non-stick spray or use silicone liners.
2. Whisk the Egg Mixture
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika.
3. Add Fillings
- Divide your choice of veggies, meat, and cheese evenly among the muffin cups.
- Pour the egg mixture over the fillings, filling each cup about ¾ full.
4. Bake Until Set
- Bake for 15-18 minutes, or until the eggs are fully set and slightly golden.
- Let cool for 5 minutes before removing from the tin.
Serving & Storage Tips
✔ Meal Prep: Store in an airtight container in the fridge for up to 5 days.
✔ Freezer-Friendly: Freeze in a ziplock bag for up to 2 months. Reheat in the microwave for 30 seconds.
✔ Serve with toast, avocado, or a fresh fruit salad for a complete meal.
Pro Tips for Perfect Egg Muffins
✔ Don’t overfill the cups—eggs will expand while baking.
✔ Use muffin liners for easy cleanup.
✔ Experiment with flavors—try feta & spinach or ham & Swiss cheese!
Would you like a keto-friendly version or a Mexican-inspired variation next? 🥚🧀🌿
