Healthy Breakfast Egg Muffins
Wholesome and portable egg muffins packed with protein that save your mornings from bland breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Can be made gluten-free
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk or cream
- Salt and pepper, to taste
- 1 cup cheese (cheddar, feta, or your choice)
- 1 cup mixed veggies (spinach, peppers, mushrooms, tomatoes)
- 1 cup cooked meat (sausage, bacon, ham, optional)
Instructions
- Preheat oven to 350°F (175°C).
- Chop your fillings (veggies, meat) into small pieces.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Spray muffin tin with cooking spray.
- Fill muffin cups halfway with the chopped fillings.
- Pour the egg mixture over the fillings until just covered.
- Top with cheese if desired.
- Bake for 18-20 minutes until set.
- Cool for a few minutes, run a knife around the edges, and pop out the muffins.
Notes
For storage, keep in the fridge for up to 4-5 days. You can freeze them, too.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg
Keywords: egg muffins, breakfast meal prep, healthy breakfast, make-ahead breakfast, protein-packed breakfast