Description

These easy Breakfast Egg Muffins are a quick, healthy, and customizable make-ahead breakfast option, perfect for busy mornings. Packed with protein and versatile ingredients, they’re great for meal prep and can be tailored to any taste.

Ingredients

8 large eggs

1/4 cup milk (or dairy-free alternative)

1/2 cup bell peppers, diced

1/2 cup spinach, chopped

1/3 cup onion, finely diced

1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

1/2 cup cooked bacon, sausage, or ham (optional)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or use silicone liners.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
Stir in the diced bell peppers, chopped spinach, onion, shredded cheese, and cooked meat if using.
Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
Bake for 18–20 minutes, or until the eggs are set and lightly golden on top.
Let the muffins cool slightly before removing from the tin.
Serve immediately or store for later use.

Notes

Use silicone liners or grease muffin tin well to prevent sticking.

Customize with any vegetables, cheeses, or meats you have on hand.

Store in the fridge for up to 5 days or freeze for up to 2 months.

Reheat in the microwave for 30–60 seconds before serving.

Can be made dairy-free with plant-based milk and cheese alternatives.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 90
Sugar: 1g
Sodium: 170mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 7g
Cholesterol: 140mg