Make-Ahead Egg Muffins

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Perfect for busy mornings, make-ahead egg muffins are a delicious, protein-packed breakfast that can be customized with your favorite ingredients. These mini omelets are baked in a muffin tin, making them an easy grab-and-go option for meal prep. Whether you prefer them loaded with veggies, cheese, or a touch of meat, they are a great way to start your day with a nutritious and satisfying bite.

Not only are these egg muffins incredibly versatile, but they also store well in the fridge or freezer, ensuring a quick breakfast or snack anytime you need it. With a fluffy texture, a savory flavor, and endless possibilities for fillings, these egg muffins are sure to become a staple in your kitchen.

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Ingredients for Make-Ahead Egg Muffins

• 8 large eggs
• ¼ cup milk (dairy or non-dairy)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
• ½ cup diced bell peppers (red, green, or yellow)
• ¼ cup chopped spinach or kale
• ¼ cup diced onions
• ½ cup cooked and crumbled bacon or sausage (optional)
• Non-stick cooking spray or muffin liners

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Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with non-stick cooking spray or line it with silicone or paper muffin liners to prevent sticking.

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Step 2: Whisk the Eggs

In a large mixing bowl, crack the eggs and add the milk, salt, pepper, and garlic powder (if using). Whisk everything together until the mixture is smooth and slightly frothy.

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Step 3: Add the Fillings

Evenly distribute the diced bell peppers, spinach, onions, shredded cheese, and any cooked bacon or sausage into each muffin cup. Leave a little space at the top to allow the egg mixture to expand while baking.

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Step 4: Pour the Egg Mixture

Carefully pour the whisked egg mixture into each muffin cup, filling them about ¾ of the way full. Stir gently with a fork to ensure the fillings are evenly mixed in.

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Step 5: Bake the Egg Muffins

Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the egg muffins are set and slightly golden on top. A toothpick inserted in the center should come out clean.

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Step 6: Cool and Serve

Remove the muffin tin from the oven and let the egg muffins cool for about 5 minutes before transferring them to a wire rack. Serve warm, or let them cool completely before storing.

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Storage Instructions

To store leftover egg muffins, allow them to cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 4 days.

For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, microwave a refrigerated muffin for 30-40 seconds, or a frozen muffin for 60-90 seconds until heated through.

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Estimated Nutrition (Per Muffin)

• Calories: 120-150 (varies with ingredients)
• Protein: 8g
• Carbohydrates: 2g
• Fat: 9g
• Fiber: 0.5g
• Sugar: 1g

Note: Nutrition may vary depending on ingredient choices.

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Frequently Asked Questions

1. Can I make these egg muffins dairy-free?

Yes! Simply use a dairy-free milk alternative or skip the milk entirely. You can also omit the cheese or use a plant-based cheese substitute.

2. Why did my egg muffins deflate?

Egg muffins may puff up while baking and slightly deflate as they cool. This is normal! To minimize deflation, avoid over-mixing the eggs and let the muffins cool gradually.

3. Can I add other vegetables?

Absolutely! Try mushrooms, zucchini, tomatoes, or shredded carrots. Just be sure to dice them small and avoid adding too much moisture.

4. How can I prevent my egg muffins from sticking?

Using non-stick cooking spray, silicone muffin liners, or parchment paper liners can help prevent sticking. Avoid using paper liners without a non-stick coating, as the eggs may stick to them.

5. Can I make these ahead of time for meal prep?

Yes! These muffins are perfect for meal prep. Make a batch at the start of the week and store them in the fridge or freezer for a quick and easy breakfast.

6. Can I use egg whites instead of whole eggs?

Yes, you can substitute whole eggs with egg whites. Use about 10-12 egg whites for a lighter version.

7. What’s the best way to reheat them?

Microwave refrigerated muffins for 30-40 seconds or frozen muffins for 60-90 seconds. You can also reheat them in a toaster oven at 350°F (175°C) for 5-7 minutes.

8. Can I make these muffins keto-friendly?

Definitely! These egg muffins are already low-carb. Just ensure your mix-ins (like veggies and cheese) fit your keto preferences.

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