Cheesy Egg Muffins (Grab-and-Go Breakfast Gold)

Mornings are chaos. These cheesy egg muffins are the solution. Fluffy, portable, packed with protein. Make a batch on Sunday. Eat all week.

Twenty-five minutes. One muffin tin. Breakfast solved.

Ingredients

Makes 12 muffins.

• 10 large eggs
• ½ cup milk
• 1 cup shredded cheddar cheese
• ½ cup cooked bacon, crumbled (or ham, sausage, or veggies)
• ¼ cup chopped bell peppers (optional)
• ¼ cup chopped spinach (optional)
• ¼ cup diced onion (optional)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.

Step 2: Whisk Eggs

1. In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until frothy.

Step 3: Add Fillings

1. Divide cheese, bacon, and veggies evenly among muffin cups.
2. Pour egg mixture over fillings, filling each cup about ¾ full.

Step 4: Bake

1. Bake for 18-20 minutes until egg muffins are puffed and golden.
2. A toothpick inserted should come out clean.

Step 5: Cool & Store

1. Let cool in pan for 5 minutes. Run a knife around edges to loosen.
2. Serve warm or store for later.

Summary

Prep Time: 10 minutes | Cook Time: 18-20 minutes | Total Time: 28-30 minutes

Yield: 12 muffins

Difficulty: Easy

Storage Notes

Fridge for 5 days. FREEZE for 3 months. Reheat from frozen in microwave for 30-60 seconds. Breakfast meal prep royalty. Make a double batch. You’ll thank yourself.