Description

Make-ahead egg muffins are a protein-packed, grab-and-go breakfast option that can be customized with a variety of ingredients. These mini omelets are baked in a muffin tin, making them perfect for meal prep. Whether you enjoy them fresh or reheat them for later, they provide a delicious and nutritious start to your day.

Ingredients

8 large eggs

1/4 cup milk (dairy or non-dairy)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder (optional)

1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

1/2 cup diced bell peppers (red, green, or yellow)

1/4 cup chopped spinach or kale

1/4 cup diced onions

1/2 cup cooked and crumbled bacon or sausage (optional)

Non-stick cooking spray or muffin liners

Instructions

Preheat the oven to 375°F (190°C). Grease a muffin tin with non-stick spray or use liners.
In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth.
Evenly distribute the cheese, bell peppers, spinach, onions, and any cooked meat into each muffin cup.
Pour the egg mixture into each muffin cup, filling them about 3/4 of the way full.
Gently stir each cup to ensure the fillings are evenly mixed.
Bake for 18-22 minutes, or until the muffins are set and slightly golden.
Allow the muffins to cool for 5 minutes before removing them from the tin.
Serve warm or let cool completely before storing in the fridge or freezer.

Prep Time: 10 minutes
Cook Time: 18-22 minutes
Category: Breakfast