Breakfast Egg Muffins
These versatile and protein-packed Breakfast Egg Muffins are perfect for meal prep and adaptable to any taste, making mornings easier and more delicious.
Ingredients
Main Ingredients
- 6 large eggs Packed with protein, essential vitamins, and minerals.
- 1 cup chopped vegetables Bell peppers, onions, spinach, or any leftovers.
- 1 cup shredded cheese Cheddar, mozzarella, or your favorite melting cheese.
- to taste salt Add carefully; it's easy to overdo it.
- to taste pepper Basic seasoning to enhance flavors.
Optional Ingredients
- 1 cup cooked meats Chicken or turkey sausage adds protein.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin generously.
- In a large bowl, crack the six eggs and whisk them until frothy. Season with salt and pepper.
Combine Ingredients
- Add the chopped vegetables and shredded cheese to the egg mixture. If using, add the cooked meats.
Bake
- Pour the egg mixture into each muffin cup, filling about 3/4 full.
- Bake in the preheated oven for 18-20 minutes or until golden and a toothpick comes out clean.
Cooling
- Allow the muffins to cool slightly before trying to remove them from the tin.
- Serve warm or store in the fridge for meal prep.
Notes
Store muffins in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat in the microwave for 30-45 seconds.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 2gProtein: 8gFat: 9gSaturated Fat: 3gSodium: 180mg
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