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Easy Breakfast Egg Muffins for Meal Prep

A close-up view of three easy breakfast egg muffins on a white plate, one bitten into showing sausage, cheese, and peppers inside.
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Make simple, protein-packed egg muffins in a muffin tin for quick, make-ahead breakfasts.

Ingredients

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  • 12 large eggs
  • 1/4 cup milk or water (optional, for fluffier texture)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped cooked meat (like ham or sausage)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup chopped vegetables (spinach, bell peppers, or onions)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or use silicone liners.
  2. In a large bowl, whisk the eggs, milk or water (if using), salt, and pepper until well combined and slightly frothy.
  3. Distribute the cooked meat, cheese, and chopped vegetables evenly among the 12 muffin cups. Do not overfill.
  4. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the eggs are set and lightly golden brown. A toothpick inserted into the center should come out clean.
  6. Let the egg muffins cool in the tin for 5 minutes before removing them.
  7. Serve warm or store for later. These are great for freezer friendly breakfast preparation.

Notes

  • For low carb egg bites, skip any starchy vegetables like potatoes.
  • If you prefer a richer texture, use heavy cream instead of milk.
  • These egg cups freeze well; cool completely, then place in an airtight container or freezer bag for up to one month. Reheat from frozen in the microwave for about 60 to 90 seconds.

Nutrition

Find it online: https://cookingbycarla.com/easy-breakfast-egg-muffins-recipe/