Make-Ahead Egg Muffins Breakfast (Printable Page)
# What You Need:
→ Base Ingredients
01 -
8 large eggs
02 -
1/2 cup milk
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon black pepper
→ Add-Ins (Customizable Options)
05 -
1/2 cup shredded cheese (cheddar, mozzarella, or feta)
06 -
1/2 cup bell peppers, diced
07 -
1/4 cup onion, finely chopped
08 -
1/2 cup cooked bacon, ham, or sausage, crumbled
09 -
1/4 cup spinach or kale, chopped
10 -
1/4 teaspoon garlic powder
# How to Make It:
01 -
Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter.
02 -
Whisk the eggs in a large mixing bowl, adding milk, salt, pepper, and garlic powder (if using) until well combined.
03 -
Chop vegetables, shred cheese, and cook meats if needed.
04 -
Distribute the fillings evenly into each muffin cup, then pour the egg mixture over them, filling each cup about 3/4 full.
05 -
Bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top.
06 -
Let the muffins cool in the pan for 5 minutes before removing them with a knife or spatula. Serve immediately, or store for later use in the refrigerator or freezer.
# Helpful Tips:
01 -
Store cooled muffins in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.