Looking for a quick, healthy, and portable breakfast option? These Easy Breakfast Egg Muffins are the answer! Packed with protein and customizable with your favorite veggies, these muffins are perfect for busy mornings or meal prep. Whether you’re rushing out the door or need a nutritious start to your day, these egg muffins are easy to make, delicious, and satisfying. Let’s dive into this simple and versatile recipe!
Why You Will Love Making This Recipe
These Easy Breakfast Egg Muffins are a winner for so many reasons. First, they’re incredibly convenient. You can make a batch ahead of time and enjoy them throughout the week, making them perfect for meal prep.
Second, they’re healthy and nutritious. Packed with protein and customizable with your favorite vegetables, these muffins are a great way to fuel your body and start your day right. They’re also low in carbs and gluten-free, making them suitable for a variety of diets.
Finally, they’re easy to make. With just a few simple ingredients and minimal prep time, you can have a delicious and wholesome breakfast ready in no time. Whether you’re cooking for yourself or your family, these muffins are sure to be a hit.
Ingredients
- 6 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1 cup chopped vegetables (e.g., bell peppers, spinach, onions, mushrooms)
- 1/2 cup shredded cheese (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- Cooking spray or olive oil (for greasing)
Equipment Used
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
Directions & Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.
- Prepare the Vegetables: Chop your favorite vegetables into small pieces.
- Whisk the Eggs: In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Assemble the Muffins: Divide the chopped vegetables and shredded cheese (if using) evenly among the muffin cups. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
- Bake: Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store for later.
Nutritional Information
These Easy Breakfast Egg Muffins are a healthy and protein-packed meal. Per serving (2 muffins), it contains approximately:
- Calories: 180
- Fat: 12g
- Carbohydrates: 4g
- Protein: 14g
- Sugar: 2g
Prep Time and Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Meat Lover’s Version: Add cooked bacon, sausage, or ham to the muffins.
- Dairy-Free: Skip the cheese or use a dairy-free alternative.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for extra heat.
Frequently Asked Questions
1. Can I freeze these egg muffins?
Yes! Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the microwave or oven.
2. Can I use egg whites only?
Absolutely! Substitute 6 egg whites for the whole eggs if you prefer.
3. How long do they last in the fridge?
Store in an airtight container in the fridge for up to 5 days.
Pro Tips By Elisa
- Use silicone muffin liners for easy removal and cleanup.
- Don’t overfill the muffin cups to prevent spilling.
- Customize with your favorite veggies, meats, or cheeses for variety.
Serving Suggestions
Serve these Easy Breakfast Egg Muffins warm with a side of fresh fruit, avocado slices, or whole-grain toast. They’re perfect for breakfast on the go, meal prep, or a quick snack!
Easy Breakfast Egg Muffins: Quick, Healthy, and Perfect for Meal Prep
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 6 large eggs
- 1/4 cup milk or dairy-free alternative
- 1 cup chopped vegetables e.g., bell peppers, spinach, onions, mushrooms
- 1/2 cup shredded cheese optional
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder optional
- Cooking spray or olive oil for greasing
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.
- Prepare the Vegetables: Chop your favorite vegetables into small pieces.
- Whisk the Eggs: In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Assemble the Muffins: Divide the chopped vegetables and shredded cheese (if using) evenly among the muffin cups. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
- Bake: Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store for later
Notes