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Easy Customizable Breakfast Egg Muffins for Meal Prep

Four golden brown vegetable egg muffin cups filled with spinach and red pepper on a white plate.
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Simplify your busy mornings with these delicious, protein-packed breakfast egg muffins. This easy recipe is perfect for meal prep and provides a quick, grab-and-go breakfast solution all week long.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked meat (like sausage or bacon, chopped)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 cup chopped vegetables (spinach, bell peppers, onions)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use silicone liners.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
  3. Distribute your chosen cooked meat, cheese, and chopped vegetables evenly among the muffin cups. Do not overfill.
  4. Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 20 minutes, or until the egg muffins are set and lightly golden brown. A toothpick inserted into the center should come out clean.
  6. Let the egg cups cool in the tin for a few minutes before carefully removing them.
  7. Serve warm immediately, or cool completely for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.

Notes

  • For a low carb egg muffins option, skip any starchy vegetables like potatoes.
  • These are fantastic freezer friendly breakfast items; freeze them individually on a tray before transferring to a freezer bag.
  • Reheat frozen egg bites in the microwave for about 60 to 90 seconds.
  • You can find more quick grab and go breakfast ideas on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/easy-egg-muffin-recipe-for-meal-prep/