A versatile and simple recipe for savory egg muffins, perfect for a quick, healthy breakfast or meal prep throughout the week. These individual portions are customizable with your favorite fillings.
Quick & Easy Meal Ideas
A versatile and simple recipe for savory egg muffins, perfect for a quick, healthy breakfast or meal prep throughout the week. These individual portions are customizable with your favorite fillings.
Ingredients
- 12 large eggs beaten
- 0.25 cup milk any kind
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheese cheddar or mozzarella
- 0.25 cup diced ham or cooked bacon bits
- 2 tablespoons chopped green onions optional
- 1 tablespoon olive oil for greasing
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the shredded cheese, diced ham (or bacon bits), and chopped green onions (if using) into the egg mixture.
- Evenly divide the egg mixture among the 12 muffin cups, filling each cup about two-thirds full.
- Bake for 18-22 minutes, or until the egg muffins are set and lightly golden brown on top.
- Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack. Serve warm or store for later.
Notes
Feel free to customize these muffins with your favorite vegetables like spinach, bell peppers, or mushrooms. Cooked sausage or bacon bits can also be added for extra flavor. Store cooled muffins in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
