Elevate your breakfast game with our delectable Egg Muffins – a delightful combination of convenience, nutrition, and irresistible taste. These savory, protein-packed bites are not only easy to prepare but also offer the perfect solution for those hectic mornings when time is of the essence. Packed with essential nutrients, these muffins are your ideal grab-and-go breakfast companions.

Why You Should Make Egg Muffins:

Health Benefits:

These muffins are a healthy breakfast choice, naturally gluten-free, and low in carbs.

Loaded with protein from the eggs, they provide a satisfying and nutritious start to your day.

Versatility in Ingredients:

The recipe allows for creative flexibility, making it an excellent way to use up various leftovers, including veggies or meats.

From bell peppers and onions to mushrooms, broccoli, spinach, and tomatoes, the possibilities are endless.

Perfect for Meal Prep:

Embrace the convenience of meal prep by making these muffins in advance. Store them and reheat throughout the week for a quick and hassle-free breakfast.

Ideal for those busy mornings when time is of the essence.

Versatile Serving Options:

Enjoy the egg muffins on their own or sandwiched between slices of toast for a delightful breakfast sandwich experience.

Ingredients Needed:

Large whole eggs

Salt and black pepper (customize with additional seasonings, herbs, or parsley)

Bell peppers and diced onions (experiment with mushrooms, broccoli, spinach, or diced tomatoes)

Ham, sausage, or bacon

Sharp cheddar or your preferred cheese (Pepper Jack or Monterey Jack also work well)

How to Make Egg Muffins:

Preparation:

Preheat the oven to 350°F and generously grease a muffin tin with nonstick spray to prevent sticking.

Mixing and Pouring:

Crack the eggs into a large bowl and whisk thoroughly. Add milk, veggies, and cheese, gently stirring the mixture.

Filling the Muffin Tin:

Evenly pour the mixture into the muffin tin, topping each with a sprinkle of cheese for an extra savory touch.

Baking:

Bake for 20-25 minutes until the eggs are cooked through, and a golden brown edge forms.

Cooling and Serving:

Allow the muffins to cool for 5 minutes, then use a knife to loosen each muffin before serving.

Tips for Success:

For watery veggies like mushrooms, pre-cook them briefly to remove excess moisture.

Ensure thorough greasing of the muffin tin or opt for silicone or parchment liners to prevent sticking.

Fill the muffin cups about ¾ full to accommodate puffing during baking.

Use a butter knife along the edges for easy removal.

Storing, Freezing, & Reheating Egg Muffins:

Refrigerate for up to 5 days after baking.

Freeze for up to 3 months in an airtight container or freezer bag.

Reheat thawed muffins in the microwave for 40 to 60 seconds, adjusting for multiple muffins or reheating from frozen.