Easy Egg Muffins

Easy egg muffins are packed with protein, veggies, and cheese, making them a versatile and simple breakfast option.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 90

Ingredients Method Notes

Ingredients

Main ingredients

6 large large eggs
1 cup diced vegetables (e.g., spinach, bell peppers, onions) You can customize the veggies to your liking.
1/2 cup shredded cheese (e.g., cheddar, feta) Choose your favorite cheese.
1/2 cup cooked bacon or sausage (optional) Feel free to omit for a vegetarian version.
to taste salt and pepper
as needed cooking spray or oil for greasing Greasing the muffin tin is essential.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
In a large bowl, whisk together the eggs, salt, and pepper until well combined.
Stir in the diced vegetables and cheese. If using meat, add it at this stage.
Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full.

Baking

Bake in the preheated oven for 18-20 minutes or until the eggs are set and lightly golden on top.
Allow to cool for a few minutes before removing the muffins from the tin.

Notes

These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat in the microwave for 30-45 seconds.