Breakfast Egg Muffins

Why You’ll Love This Recipe

I love these Breakfast Egg Muffins because they’re incredibly versatile and can be tailored to your tastes or dietary needs. Whether you prefer bacon, sausage, or veggies, you can customize each muffin to suit what you’re in the mood for. They’re perfect for meal prepping because you can make a batch ahead of time and grab one on your way out the door. Plus, they’re high in protein, so they keep me full longer, making them a great option for busy mornings or after workouts.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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, diced 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. You can check doneness by inserting a toothpick into the center—if it comes out clean, the muffins are ready.

Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before removing them. Serve warm or at room temperature.

Servings and Timing

This recipe yields 12 servings. The prep time is about 10 minutes, with a cook time of 18-20 minutes, bringing the total time to around 30 minutes.

Variations

Meat-Free Option: Leave out the bacon, sausage, or ham, and instead, add more veggies like bell peppers, spinach, or mushrooms for a vegetarian version.

Cheese Variety: You can substitute the cheddar cheese for mozzarella, feta, or even goat cheese for a different flavor profile.

Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the egg mixture for a little heat.

Sweet and Savory: Try adding a small handful of diced fruit like apple or pear and a sprinkle of cinnamon for a sweet twist.

Storage/Reheating

Storage: Store the egg muffins in an airtight container in the fridge for up to 4 days.

Reheating: Reheat in the microwave for 30 seconds to 1 minute or in the oven at 350°F for 5-7 minutes until warm.

FAQs

Can I freeze these Breakfast Egg Muffins?

Yes, these muffins freeze wonderfully! Place them in a single layer on a baking sheet to freeze them individually, then transfer them to an airtight container or freezer bag. They can be frozen for up to 2-3 months.

Can I make these without cheese?

Absolutely! If you prefer a dairy-free version, simply omit the cheese. You can replace it with extra veggies or other protein options to keep the muffins hearty.

Can I use egg whites instead of whole eggs?

Yes, you can substitute egg whites for the whole eggs if you’re looking to reduce the fat content. Just use about 2 egg whites for every whole egg in the recipe.

How can I make these muffins fluffier?

Adding a little milk (about 1/4 cup) to the eggs helps make the muffins fluffier. Be sure not to overmix the batter, as that can make them dense.

Can I make these ahead of time?

Yes! These muffins are great for meal prep. Make them the night before, store them in the fridge, and have them ready for breakfast the next day.

Conclusion

Breakfast Egg Muffins are a game-changer when it comes to busy mornings. They’re quick, easy to make, and packed with protein and veggies, which makes them the perfect healthy breakfast option. Plus, they’re highly customizable, so you can make them exactly how you like. Whether you’re grabbing them on the go or enjoying them at home, these muffins are sure to become a regular in your breakfast routine.

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