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I love easy breakfasts, and these egg muffins are perfect. They’re great for busy mornings when I’m in a hurry.
This recipe is super easy to make and can be changed up with what you have at home. In just 45 minutes, I can make 12 muffins. They keep me going all week.
Each muffin has about 135 calories and 10g of protein. It’s a great way to start the day without spending a lot of time cooking.
5 Reasons You’ll Love This Recipe
I’m excited to share why breakfast egg muffins are a game-changer for your mornings. They are convenient and tasty.
They are the ultimate time-saver for breakfast. Make a batch on Sunday, and you’re set for the week. No more rushing around in the morning.
This recipe is super versatile. You can use different veggies, cheeses, and meats. It feels like you’re having a new breakfast every day!
- Perfect for meal prep
- Customizable to your liking
- Packed with protein and veggies
- Grab-and-go friendly
- Stores well in fridge or freezer
These muffins are a nutritious meal in a small package. They’re full of protein and veggies. This gives you the energy you need for the day.
If you’re always busy, these muffins are great. They’re perfect for eating on the go. Just put them in your bag and enjoy them during your commute or at work.
They also last a long time. Keep them in the fridge for up to 5 days or freeze for 3 months. It’s like having breakfast insurance!
Exact Ingredients List (+ Possible Substitutes)
I love how customizable breakfast egg muffins are! Let’s look at what you’ll need for them. You’ll need 8 large eggs, 1/4 cup whole milk, and some veggies like diced bell peppers and chopped green onions. Don’t forget the bacon pieces too.
Season with garlic powder, onion powder, salt, and pepper. Finish with shredded mild Cheddar cheese.
Don’t have all these items? No worries! This recipe is flexible. Try these tasty recipe substitutions:
- Swap Cheddar for Swiss or Mozzarella
- Use fresh bacon instead of pre-cooked
- Add cherry tomatoes or sautéed mushrooms
- Mix in diced ham or cooked sausage
- Toss in some asparagus or black olives
For a vegetarian version, skip the bacon and add more veggies. You can make this breakfast your own. Try different mixes to find your favorite egg muffin!
The secret to great egg muffins is using fresh ingredients and balancing flavors. Whether you follow the original recipe or try new things, you’ll love it!
Instructions
I love making egg muffins for a quick and easy breakfast. Here’s how to make them step by step:
- Preheat your oven to 350°F (175°C)
- Grease a 12-cup muffin tin with cooking spray
- Mix chopped bell peppers and green onions in a large bowl
- Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper
- Whisk in shredded Cheddar cheese
- Pour the mixture evenly into the muffin cups
- Bake for about 30 minutes
These baking instructions are easy to follow. Your egg muffins are done when a toothpick comes out clean. Let them cool a bit before you serve them.
For a tasty twist, try sautéing bacon, onions, and grated potatoes before adding them to the egg mix. Bake at 375°F for 22-23 minutes then.
This recipe is very flexible. You can change it up with what you have at home. Just keep the egg-to-filling ratio the same for the best taste. With these easy steps, you’ll have a yummy breakfast ready fast!
Tips, Tricks & Storing
Want to get better at meal prep breakfast? Let’s look at some tips for making perfect egg muffins. Always use a non-stick muffin tin or silicone liners to avoid sticking. Don’t use paper liners, they stick to your muffins.
When storing egg muffins, be patient. Let them cool down before you pack them. You can keep them in the fridge for up to 5 days or freeze for up to 3 months. To reheat, microwave frozen muffins for 80 seconds, or 20 seconds if they’re in the fridge.
Want to make your meal prep fun? Try different veggie and cheese mixes each week. Make sure to chop the veggies small so they mix well. With these tips, you’ll be a pro at making breakfast muffins in no time!