Easy Breakfast Egg Muffins

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Perfect for meal prep – high-protein, low-carb, and endlessly customizable!

Why You’ll Love These

✔ Ready in 20 mins – Faster than drive-thru!
✔ Portable & freezable – Grab-and-go breakfast.
✔ No bread needed – Naturally gluten-free.

Ingredients (Makes 6 muffins)

  • 4 large eggs
  • 2 tbsp milk (or water)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup add-ins*:
  • Diced bell peppers
  • Spinach (chopped)
  • Cooked bacon or ham
  • Shredded cheese (cheddar, feta, etc.)

Use any combo you like!

Step-by-Step Instructions

1. Prep & Mix

  1. Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin (or use silicone cups).
  2. Whisk eggs, milk, salt, and pepper in a bowl.
  3. Stir in your chopped add-ins.

2. Bake

  1. Pour evenly into muffin cups (3/4 full).
  2. Bake 15-18 mins until set and lightly golden.

3. Store & Reheat

  1. Cool 5 mins, then pop them out.
  2. Fridge: 4 days | Freezer: 1 month (reheat 30 secs in microwave).

5 Flavor Ideas

  1. Veggie Lover: Spinach + tomato + feta
  2. Meat Feast: Bacon + cheddar + green onion
  3. Mediterranean: Olives + sun-dried tomato + basil

  1. Spicy: Jalapeño + pepper jack cheese
  2. Simple Cheese: Just mozzarella & oregano

Pro Tips

  • Don’t overfill – Eggs puff up while baking.
  • No-stick trick: Use parchment liners or a light spray of oil.

Say goodbye to boring breakfasts! ☀️🍳

(Pair with a 5-Minute Avocado Smoothie for a complete meal!)

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