Description
These Muffin Tin Breakfast Eggs are a convenient, customizable, and protein-packed breakfast option perfect for meal prep or a quick morning meal. Packed with fluffy eggs, fresh vegetables, savory meats, and cheese, they bake into perfectly portioned egg muffins that are easy to grab and enjoy.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 1/2 cup milk or cream
- Salt, to taste
- Pepper, to taste
- Preferred herbs and spices (e.g., dill, chives, parsley), optional
Vegetables
- Spinach, chopped (about 1 cup)
- Bell peppers, diced (1/2 cup)
- Tomatoes, diced (1/2 cup)
Cheese
- 1/2 cup shredded cheddar, feta, or mozzarella
Meats
- Bacon, cooked and chopped (1/2 cup)
- Sausage, cooked and chopped (1/2 cup)
- Ham, diced (1/2 cup)
Instructions
- Prepare Your Ingredients: Chop vegetables into small, uniform pieces for even cooking. Cut cooked meats into bite-sized chunks. Preheat your oven to 350°F (175°C) to get it ready for baking.
- Whisk Eggs and Dairy: In a mixing bowl, thoroughly whisk together the 12 eggs and 1/2 cup of milk or cream until the mixture is combined and slightly frothy. Season with salt, pepper, and any herbs or spices you prefer to add flavor.
- Assemble in the Muffin Tin: Spray each muffin cup with non-stick cooking spray or grease them with butter to prevent sticking. Evenly distribute the chopped vegetables, meats, and cheese into each muffin cup. Then pour the egg mixture over the fillings, filling each cup about 3/4 full to allow space for the eggs to expand while baking.
- Bake: Place the muffin tin into the preheated oven and bake for 18 to 22 minutes, or until the eggs are fully set and the edges turn slightly golden. Test doneness by inserting a toothpick in the center of a muffin; it should come out clean without any wet egg.
- Cool and Serve: Let the egg muffins cool for a few minutes after removing them from the oven. Carefully remove them using a butter knife or spatula. Serve warm immediately, or store in an airtight container for a quick breakfast later in the week.
Notes
- Feel free to customize the fillings based on your preferences or what you have on hand.
- Use non-stick spray or butter to grease muffin tins to prevent sticking.
- These egg muffins can be refrigerated for up to 4 days and reheated in the microwave for an easy meal.
- For a dairy-free version, substitute milk or cream with almond milk or another alternative.
- Be sure not to overfill the muffin cups to avoid overflow during baking.
