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Breakfast Egg Muffins

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Breakfast Egg Muffins are a quick, nutritious, and customizable breakfast option packed with protein, vegetables, and cheese, perfect for meal prep or busy mornings.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
  2. In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
  3. Stir in the shredded cheddar cheese, diced green onion, and any additional ingredients like cooked bacon, sausage, or ham.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  5. Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and the tops are golden. Check doneness by inserting a toothpick into the center; it should come out clean.
  6. Allow the muffins to cool in the tin for about 5 minutes before removing them. Serve warm or at room temperature.

Notes

  • This recipe yields 12 servings.
  • For a meat-free option, leave out the bacon, sausage, or ham and add more veggies like bell peppers, spinach, or mushrooms.
  • To make these muffins fluffier, add 1/4 cup of milk to the eggs before mixing.
  • For a spicy kick, add red pepper flakes or diced jalapeños to the egg mixture.
  • For storage, keep the muffins in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://cheftinaskitchen.com/breakfast-egg-muffins/