Breakfast Egg Muffins
Protein-packed breakfast egg muffins that are make-ahead friendly, endlessly customizable, and perfect for busy mornings.
Pin Share Print Servings: 12 muffins
Calories: 120kcal
Cost: 8$
Equipment
- 8-cup muffin tin (Use silicone or grease well)
- Mixing bowl (Large enough for eggs and add-ins)
- Whisk Or fork
- Measuring cups (For milk and mix-ins)
- Skillet (For sautéing vegetables or meats)
Ingredients
- 10 Large eggs - Room temp if possible
- ¼ cup Milk or cream - Any type or sub Greek yogurt
- ½ teaspoon Salt - Adjust to taste
- ¼ teaspoon Black pepper - Fresh ground recommended
- ½ teaspoon Garlic powder (Optional)
- ½ teaspoon Dried herbs (Optional) - Italian or mixed
- 1 cup Grated cheese - mozzarella, or your fave
- ½ cup Cooked meat Bacon - Cheddar sausage, ham, or veggie
- ½ cup Veggies - Bell peppers, spinach, etc.
- 2 tablespoon Fresh herbs - Chives parsley, or basil
Instructions
- Preheat oven to 350°F and grease muffin tin.
- Cook meat and sauté veggies to reduce moisture.
- Grate cheese and chop herbs.
- In a bowl, whisk eggs, milk, and seasonings until frothy.
- Stir in ¾ of your mix-ins.
- Pour into muffin cups, filling ¾ full. Top with remaining mix-ins.
- Bake for 18–22 minutes until set in center.
- Let cool 5 minutes before removing from pan.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1muffin | Calories: 120kcal (6%) | Carbohydrates: 2g (1%) | Protein: 8g (16%) | Fat: 9g (14%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 125mg (42%) | Sodium: 210mg (9%) | Potassium: 100mg (3%) | Fiber: 0.3g (1%) | Sugar: 1g (1%) | Vitamin A: 500IU (10%) | Vitamin C: 2mg (2%) | Calcium: 80mg (8%) | Iron: -1mg (-6%)