Description
Easy Breakfast Egg Muffins are protein-packed, customizable mini frittatas baked in a muffin tin. They’re perfect for meal prep, grab-and-go breakfasts, or healthy snacks, and can be filled with your favorite veggies, cheese, and meats.
Ingredients
- 10–12 large eggs
- 1/4 cup milk or dairy-free milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese (cheddar, feta, or mozzarella)
- 1 cup chopped vegetables (spinach, bell peppers, onions, or tomatoes)
- Optional: 1/2 cup cooked bacon, sausage, or ham
- Optional: 2 tbsp fresh herbs (parsley, chives, or dill)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray or oil.
- In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Stir in cheese, vegetables, and any optional meats or herbs.
- Pour mixture evenly into muffin cups, filling each about 3/4 full.
- Bake 18–22 minutes, until set and lightly golden.
- Cool in pan for a few minutes, then transfer to a rack or airtight container.
Notes
- Make Greek-style with spinach, tomatoes, and feta.
- Try Western-style with ham, peppers, and cheddar.
- Add jalapeños and pepper jack for a spicy version.
- Use egg whites or half whole eggs for a lighter option.
- Bake in mini muffin tins for bite-sized versions.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg
