Description
Start your day with these easy and nutritious Breakfast Egg Muffins, packed with protein, vegetables, and cheese. Perfect for meal prep and on-the-go mornings, these customizable egg muffins are a healthy and delicious way to enjoy breakfast.
Ingredients
Units
Scale
- 8 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely diced green onion
- 1/2 cup cooked bacon, sausage, or ham (optional)
- Salt and pepper to taste
- Non-stick spray or olive oil for greasing
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
- Add Mix-Ins: Stir in the shredded cheddar cheese, green onion, and any additional ingredients like cooked bacon, sausage, or ham.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and the tops are golden.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before removing them. Serve warm or at room temperature.
Notes
- Customize with your favorite vegetables such as spinach, bell peppers, or mushrooms.
- These muffins store well in the fridge for up to 5 days. Reheat in the microwave for a quick breakfast.
- For a low-carb option, skip the cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 muffin
- Calories: 90 kcal
- Sugar: 0g
- Sodium: 170 mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 110mg