Easy Breakfast Egg Muffins
These Easy Breakfast Egg Muffins are a protein-packed, grab-and-go breakfast that’s perfect for busy mornings. Made with eggs, cheese, and your favorite mix-ins, they’re customizable, healthy, and great for meal prep.
Ingredients
- 6 large eggs
- 1/4 cup milk or dairy-free alternative
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 1/2 cup shredded cheese cheddar, feta, or mozzarella
- 1/2 cup cooked sausage or ham, chopped
- 1/2 cup veggies bell peppers, spinach, mushrooms, or onions, diced
- 1 tablespoon fresh parsley or chives, chopped optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder (if using) until smooth.
- Divide shredded cheese, cooked meat, and diced veggies evenly among the muffin cups.
- Pour the egg mixture over the fillings, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until the eggs are set and slightly golden.
- Let cool for 5 minutes, then remove from the tin. Serve warm or store for later.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months. Reheat in the microwave for 30 seconds or bake at 350°F for 5 minutes.
Nutrition
Serving: 1muffinCalories: 90kcalCarbohydrates: 2gProtein: 7gFat: 6gSaturated Fat: 2gSodium: 200mgSugar: 1g
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