Make-Ahead Egg Muffins
These make-ahead egg muffins are a quick, customizable, and protein-packed breakfast ideal for busy mornings. Meal prep a batch on Sunday and enjoy a healthy, low-carb option all week long!
Ingredients
- Base Ingredients:
- 8 large eggs
- ½ cup milk optional, for fluffier texture
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- Customizable Add-Ins mix and match:
- ½ cup shredded cheese cheddar, mozzarella, feta, etc.
- ½ cup bell peppers diced
- ¼ cup onion finely chopped
- ½ cup cooked bacon ham, or sausage, crumbled
- ¼ cup spinach or kale chopped
Instructions
- Preheat oven to 375°F (190°C) and generously grease a 12-cup muffin tin or use a silicone one.
- Whisk the eggs in a large mixing bowl with milk (if using), salt, pepper, and garlic powder until frothy.
- Distribute add-ins (vegetables, meats, cheese) evenly among the muffin cups.
- Pour the egg mixture into each cup, filling ¾ of the way full. Stir gently with a fork to mix.
- Bake for 18–22 minutes or until muffins are set and tops are lightly golden.
- Cool for 5 minutes in the tin, then remove and serve or store.
Notes
Use parchment liners or a silicone pan to prevent sticking. Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave (20–30 seconds refrigerated, 45–60 seconds frozen). Easily made dairy-free by omitting cheese and using plant-based milk.
