Make-Ahead Egg Muffins (Printable)

High-protein egg muffins packed with cheese, meats, and veggies for effortless breakfasts.

# Ingredient List:

→ Base Ingredients

01 - 8 large eggs
02 - 1/2 cup milk
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Add-Ins

05 - 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
06 - 1/2 cup bell peppers, diced
07 - 1/4 cup onion, finely chopped
08 - 1/2 cup cooked bacon, ham, or sausage, crumbled
09 - 1/4 cup spinach or kale, chopped
10 - 1/4 teaspoon garlic powder

# Directions:

01 - Preheat oven to 375°F and generously grease a 12-cup muffin tin with cooking spray or butter.
02 - In a large bowl, whisk eggs along with milk, salt, black pepper, and garlic powder until mixture is smooth and well combined.
03 - Finely chop all vegetables, shred cheese, and cook and crumble meats as required.
04 - Evenly distribute vegetables, cheese, and meat add-ins into each muffin cup, then pour over the egg mixture until each cup is three-quarters full.
05 - Bake for 18-22 minutes until centers are set and tops are lightly golden.
06 - Allow muffins to cool in pan for 5 minutes before gently loosening with a knife or spatula.
07 - Serve immediately, or refrigerate or freeze for convenient future use.

# Expert Advice:

01 -
  • Simple to customize with your favorite add-ins
  • Perfect for meal prep and quick weekday breakfasts
02 -
  • Egg muffins can be stored in the fridge up to 5 days or frozen up to 2 months
  • They reheat quickly in the microwave in about 20 seconds
03 -
  • Use parchment or silicone muffin liners for easy removal
  • Let muffins cool before storing to prevent condensation in the container
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