Description
Make-Ahead Egg Muffins are a convenient and healthy breakfast option that can be prepared in advance for busy mornings.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions)
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and milk.
- Add the diced vegetables, cheese, salt, and pepper to the egg mixture and stir until combined.
- Grease a muffin tin with cooking spray or line with muffin liners.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the muffin tin.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- Feel free to customize the vegetables and cheese based on your preferences.
- These muffins can be reheated in the microwave for a quick breakfast.
- For added flavor, consider adding cooked bacon or sausage.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg