Egg Muffins

A quick and savory make-ahead breakfast that's perfect for busy mornings and lunchboxes, these egg muffins are light, customizable, and easy to bake.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Snack

Cuisine American

Servings 6 muffins

Calories 120 kcal

Ingredients

Eggs & Dairy

6 large large eggs
1/4 cup milk

Vegetables

1/2 cup chopped bell peppers
1/2 cup chopped spinach

Cheese

1/2 cup shredded cheddar cheese

Seasoning

1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preparation

Preheat the oven to 350°F (180°C) and grease a muffin tin with non-stick cooking spray.
In a large mixing bowl, crack the eggs and whisk them together with the milk until well combined.
Add in the chopped bell peppers, chopped spinach, shredded cheddar cheese, salt, and black pepper. Stir everything together until evenly distributed.
Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.

Baking

Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
Remove from the oven and let them cool slightly before using a knife to loosen the edges and remove the egg muffins from the tin.
Serve the egg muffins warm and enjoy!

Notes

Don't overfill the cups to avoid spilling. Precook watery vegetables to prevent soggy muffins. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Keyword Egg Muffins, Make-Ahead Breakfast, Meal Prep, Quick Breakfast, Savory Muffins