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Make-Ahead Egg Muffins

Flavorful, protein-packed egg muffins that are easy to prepare and customizable with your favorite ingredients.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Egg Muffin Base
  • 8 large large eggs
  • 1/4 cup milk (or a dairy-free alternative)
  • 1 cup chopped vegetables (like bell peppers, spinach, or onions)
  • 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
  • Salt and pepper to taste
  • Optional: fresh herbs (like parsley or basil), cooked turkey sausage, or diced tomatoes Customize with your favorite mix-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
  2. In a large bowl, whisk together the eggs and milk until well combined.
  3. Add in the chopped vegetables, cheese, and seasonings. Stir the mixture until everything is evenly distributed.
  4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake in the preheated oven for 18-22 minutes or until the muffins are puffed and a toothpick inserted in the center comes out clean.
  2. Allow them to cool for a few minutes before removing them from the tin. Enjoy warm or let them cool completely for meal prep!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the microwave for about 30-60 seconds or in a toaster oven until warmed through.