Go Back
Make Ahead Egg Muffins Breakfast three golden muffins with melty cheese peppers spinach bacon and sausage
Yesica Andrews

Make-Ahead Egg Muffins Breakfast: Irresistibly Easy Recipe

Fluffy protein-packed egg muffins loaded with veggies, cheese, and optional meats, perfect for healthy make-ahead breakfasts and busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
  • 1/2 cup bell peppers, diced
  • 1/4 cup onion, finely chopped
  • 1/2 cup cooked bacon, ham, or sausage, crumbled
  • 1/4 cup spinach or kale, chopped
  • 1/4 teaspoon garlic powder

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter.
  2. Whisk the eggs in a large mixing bowl, adding milk, salt, pepper, and garlic powder (if using) until well combined.
  3. Chop vegetables, shred cheese, and cook meats if needed.
  4. Distribute the fillings evenly into each muffin cup, then pour the egg mixture over them, filling each cup about 3/4 full.
  5. Bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top.
  6. Let the muffins cool in the pan for 5 minutes before removing them with a knife or spatula. Serve immediately, or store for later use in the refrigerator or freezer.

Notes

  • Store cooled muffins in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Customize with your favorite veggies or proteins for variety.