Egg Muffins for Meal Prep Easy Protein-Packed Breakfast Recipe
These egg muffins are a flexible, quick, and protein-packed breakfast option perfect for busy mornings. They keep well for days and can be customized with your favorite veggies and meats.
- Prep Time: 18 minutes
- Cook Time: 25 minutes
- Total Time: 43 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 12 large eggs
- 1 cup (100g) shredded sharp cheddar cheese
- 1/4 cup (60ml) whole milk or 2%
- 1 cup (150g) diced bell peppers (red or green)
- 1 cup (30g) chopped fresh spinach
- Salt and pepper to taste
- 1 cup (150g) cooked bacon or sausage (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or cooking spray. Chop bell peppers, spinach, and any cooked meat.
- Crack all 12 eggs into a mixing bowl. Add 1/4 cup milk, salt, and pepper. Whisk until uniform but not foamy.
- Stir in diced bell peppers, chopped spinach, shredded cheddar cheese, and cooked meat if using.
- Pour the egg mixture evenly into each muffin cup, filling about 3/4 full. Optionally, sprinkle extra cheese on top.
- Bake for 20–25 minutes until muffins are set, slightly golden, and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to an airtight container. Store in the fridge or freeze.
Notes
Do not overfill muffin cups to avoid spilling and uneven baking. Use fresh veggies for best texture. Season well with salt and pepper. Let muffins cool before storing to prevent sogginess. Muffins keep up to 5 days in the fridge and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1
- Sodium: 180
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 8
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