Make-Ahead Egg Muffins
Customizable egg muffins that can be made ahead for a quick and satisfying breakfast. Perfect for busy mornings!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 6 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup cooked and crumbled sausage or bacon
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Optional: spinach, mushrooms, or other preferred mix-ins
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the eggs, salt, and pepper until light and frothy.
- Stir in the diced bell peppers, onions, meat, and cheese until evenly distributed.
- Grease a muffin tin with cooking spray or line with muffin liners.
- Pour the egg mixture into each muffin cup, filling them about 2/3 full.
- Bake for 20-25 minutes, until set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Notes
Do not overfill muffin cups. Variate ingredients to keep things exciting, and use silicone molds if muffins stick.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg
Find it online: https://thestationrecipes.com/make-ahead-egg-muffins/