Easy and Healthy Make-Ahead Egg Muffins Recipe
Whip up these healthy make-ahead egg muffins for quick breakfasts! Easy, customizable, and perfect for meal prep on busy mornings.
Ingredients
- 8 large eggs
- ½ cup milk dairy or non-dairy
- ½ cup shredded cheese cheddar, mozzarella, or your choice
- 1 cup chopped vegetables spinach, bell peppers, mushrooms, or onions
- ½ cup cooked meat optional: bacon, ham, or sausage
- Salt and black pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin or line with muffin liners.
- In a large bowl, whisk eggs and milk until smooth.
- Add salt, pepper, cheese, vegetables, and cooked meat (if using). Mix well.
- Pour the mixture evenly into the muffin cups, filling about ¾ full.
- Bake for 18–22 minutes, until muffins are set and slightly golden.
- Let them cool for a few minutes before removing from the pan.
- Serve warm or store for later use.
Notes
- These egg muffins are perfect for meal prep and can be customized with any veggies or proteins you love.
- For a lighter option, skip the cheese or use dairy-free alternatives.
- To make them more filling, add cooked quinoa or diced potatoes.
- Always let muffins cool completely before storing to avoid condensation.
- Store in an airtight container in the fridge for up to 4 days, or freeze individually wrapped muffins for up to 2 months.
- For best taste, reheat in the microwave for 30–60 seconds or in the oven at 300°F for 8–10 minutes.