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
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.
Step 2: Whisk Eggs
- In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until frothy.
Step 3: Add Fillings
- Divide cheese, bacon, and veggies evenly among muffin cups.
- Pour egg mixture over fillings, filling each cup about ¾ full.
Step 4: Bake
- Bake for 18-20 minutes until egg muffins are puffed and golden.
- A toothpick inserted should come out clean.
Step 5: Cool & Store
- Let cool in pan for 5 minutes. Run a knife around edges to loosen.
- 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.
