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Breakfast Egg Muffins

Delightful little bites packed with protein, perfect for busy mornings or lazy weekends, and easily customizable to suit your taste.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Breakfast Recipes, Customizable Muffins, Egg Muffins, Healthy Breakfast, Meal Prep
Servings: 12 muffins
Calories: 150kcal

Ingredients

For the Muffins

  • 6 large large eggs
  • 1 cup diced vegetables (bell peppers, spinach, onions, etc.) Feel free to mix and match your favorite veggies.
  • 1 cup shredded cheese (cheddar, mozzarella, etc.) Use any cheese of your choice.
  • to taste salt and pepper Adjust according to preference.
  • optional: cooked meats (chicken sausage, turkey bacon, etc.) Add for extra protein and flavor.

Instructions

Preparation

  • Preheat your oven to 180°C (350°F) and grease a muffin tin.
  • In a bowl, whisk the eggs thoroughly and season with salt and pepper.
  • Stir in the diced vegetables and cheese until evenly mixed.
  • If you're adding meats, toss those in now for extra flavour.
  • Pour the egg mixture evenly into the muffin cups, filling them about 3/4 full.

Baking

  • Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
  • Allow them to cool for a few minutes in the tin, then gently remove the muffins and enjoy!

Notes

These muffins store well in the fridge for about 4 days. You can also freeze them for longer storage and reheat in the microwave when needed.