Description

These protein-packed egg muffins are a delicious and nutritious grab-and-go breakfast, perfect for busy mornings or meal prep. They are easy to customize and store well for a quick, satisfying meal.

Ingredients

Scale

12 large eggs

1/4 cup milk (any kind: dairy, almond, oat)

1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/4 cup finely diced bell pepper (any color)

1/4 cup cooked and crumbled sausage or bacon (optional, for extra protein)

2 tablespoons chopped fresh spinach

1/4 teaspoon salt

1/8 teaspoon black pepper

Cooking spray or muffin liners

Instructions

1. Preheat your oven to 350 F (175 C). Lightly grease a 12-cup muffin tin with cooking spray, or line it with paper liners.

2. In a large bowl, crack the 12 large eggs. Add the milk, salt, and black pepper. Whisk vigorously until the egg mixture is well combined and slightly frothy.

3. Gently fold in the shredded cheese, diced bell pepper, cooked sausage or bacon (if using), and chopped fresh spinach into the egg mixture. Stir just enough to distribute the ingredients evenly without overmixing.

4. Carefully pour the egg mixture into each prepared muffin cup, filling them about two-thirds of the way full. Avoid overfilling.

5. Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when they are set in the center, lightly golden brown around the edges, and spring back when gently touched.

6. Once baked, remove the muffin tin from the oven. Let the egg muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.

Prep Time: 10-15 minutes
Cook Time: 20-25 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: egg muffins, breakfast, meal prep, high protein, easy, grab and go, savory, muffin tin, quick, customizable