Egg Muffins
Protein-packed egg muffins loaded with vegetables and cheese that you can meal-prep for the whole week. Pop them out of the tin, reheat in seconds, and enjoy a wholesome breakfast even on your busiest mornings.
Breakfast · Prep 10 min · Cook 22 min · Serves 12 · Easy · By Tina · Published
Ingredients
- 10 large eggs
- 1/4 cup milk
- 1 medium bell pepper, diced
- 1/2 small onion, diced
- 1 cup baby spinach, chopped
- 1 cup cheddar cheese, shredded
- 4 slices cooked bacon, crumbled, optional
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- as needed cooking spray
Meal Prep Morning Magic
I am not a morning person, and these egg muffins are the only reason I eat a proper breakfast on weekdays. Make a batch on Sunday, pop them in the fridge, and you have grab-and-go protein-packed breakfasts ready for the entire week.
Whisk, Pour, Bake
Preheat your oven to 190°C/375°F and generously grease a 12-cup muffin tin. Whisk together the eggs, milk, salt, and pepper until well combined. Divide your fillings among the cups -- diced bell peppers, spinach, crumbled sausage, shredded cheese, whatever your heart desires.
Pour the egg mixture over the fillings, filling each cup about three-quarters full. Bake for 20-22 minutes until puffed and set in the center. They will deflate slightly as they cool, and that is completely normal.
The Weekly Ritual
Let cool completely, then store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30-45 seconds and you have a hot, satisfying breakfast in under a minute.
Tina's Tips
- Grease the tin generously -- eggs love to stick, and these will fight you if you skip this step
- Pre-cook watery vegetables like mushrooms and zucchini before adding, or they will make the muffins soggy
- Add a splash of milk to keep the texture fluffy rather than rubbery
- Customize every cup differently -- my kids each get their own flavor combination
- Freeze for up to 2 months -- thaw overnight in the fridge, then reheat for a quick breakfast
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