Easy Make-Ahead Breakfast Egg Muffins
Delicious and protein-packed egg muffins that are perfect for busy mornings, easily made ahead and stored for convenience.
Ingredients
Main ingredients
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup diced red or green bell pepper
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (cheddar, mozzarella, or your preference)
- to taste salt & pepper
Optional Add-ins
- to taste cooked mushrooms
- to taste diced onions
- to taste cooked sausage
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin lightly with cooking spray or oil.
- In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Stir in the diced bell peppers, chopped spinach, and any other desired add-ins.
- Fold in the shredded cheese until evenly distributed.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Place the muffin tin in the oven and bake for 18-22 minutes or until the muffins are set and lightly golden on top.
- Let the muffins cool in the tin for 5 minutes before removing them.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2 months. Reheat in the microwave for 30-60 seconds.