Easy Breakfast Egg Muffins
Start your day with these Easy Breakfast Egg Muffins, a protein-packed, customizable meal that’s perfect for busy mornings. With a base of eggs, cheese, and your choice of mix-ins like veggies or meats, these muffins can be tailored to your tastes. Great for meal prepping, they can be made in just 30 minutes and are easy to store in the fridge or freezer for quick breakfasts throughout the week. Enjoy this delicious, versatile, and nutritious breakfast option that can be prepared ahead of time and tailored to your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Meal Prep, Snack
- 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
Salt and pepper to taste
Non-stick spray or olive oil for greasing
Optional: cooked sausage, bell peppers, spinach, or any desired vegetables or meats.
Instructions
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Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
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In a large bowl, whisk together the eggs, milk (if using), salt, and pepper.
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Stir in the shredded cheddar cheese, green onion, and any additional ingredients like cooked sausage or vegetables.
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Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
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Bake for 18-20 minutes or until eggs are fully set and tops are golden.
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Let the muffins cool in the tin for 5 minutes before removing and serving.
Notes
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Feel free to customize these muffins with your favorite ingredients.
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Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
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Reheat in the microwave for about 30 seconds or in the oven at 350°F (175°C) for 5-7 minutes.
Find it online: https://recipesbyjanet.com/easy-breakfast-egg-muffins/
