Easy Egg Muffins
Start your day with these nutritious and customizable Easy Egg Muffins, packed with protein and ready in just 25 minutes!
Ingredients
Main Ingredients
- 6 large large eggs The star ingredient packed with protein.
- 1/2 cup milk You can substitute with almond milk for a dairy-free version.
- 1 cup chopped vegetables (bell peppers, spinach, tomatoes) Fresh ingredients add flavor and nutrients.
- 1/2 cup shredded cheese Cheddar, mozzarella, or your favorite kind; choose low-fat cheese for a healthier option.
- salt and pepper To taste.
- optional: cooked bacon bits or sausage For added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with non-stick spray or olive oil.
Mixing
- In a mixing bowl, whisk together the eggs and milk.
- Stir in the chopped vegetables, cheese, salt, and pepper. If adding any meats, fold them in at this stage.
Baking
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 15 minutes, or until the muffins are set and slightly golden.
Cooling and Serving
- Allow the muffins to cool for a few moments in the tin before transferring them onto a wire rack.
- Enjoy warm or store for later!
Notes
Refrigerate in an airtight container for up to five days or freeze in a zip-lock bag for up to three months. Overfilling the muffin tin can lead to overflow; fill up to 2/3 full for perfect muffin tops.