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Easy Make Ahead Breakfast Egg Muffins

Close-up of several savory ham and spinach egg muffin cups served on a white plate.
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Prepare these simple, customizable egg muffins for a quick, protein-packed breakfast you can grab all week.

Ingredients

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  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped cooked meat (sausage, bacon, or ham)
  • 1 cup chopped vegetables (spinach, peppers, onions)
  • 1/2 cup shredded cheese (cheddar or mozzarella)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin or use silicone liners.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the cooked meat, chopped vegetables, and cheese evenly among the 12 muffin cups.
  4. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean.
  6. Let the egg muffins cool in the tin for 5 minutes before removing them.

Notes

  • For easy freezing, allow the cooked egg muffins to cool completely. Place them in a freezer-safe bag or container.
  • To reheat, microwave one or two muffins for 30 to 60 seconds until warm throughout.
  • For low carb or keto options, skip adding starchy vegetables like potatoes and focus on meat, cheese, and non-starchy greens.

Nutrition

Find it online: https://epicureempire.com/easy-egg-muffin-make-ahead-breakfast/