Description
These make-ahead egg muffins are the perfect quick breakfast solution, offering a convenient and customizable way to start your day.
Ingredients
- 6 large eggs
- 1/4 cup milk (any kind)
- Salt and pepper to taste
- Optional additions: chopped vegetables (peppers, onions, spinach), cooked meats (bacon, sausage), cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone muffin liners.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Distribute your chosen optional ingredients evenly among the muffin cups.
- Pour the egg mixture over the fillings in each muffin cup, filling them about two-thirds full.
- Bake for 18-20 minutes, or until the eggs are set and lightly golden.
- Let the muffins cool in the tin for a few minutes before carefully removing them.
- Serve warm or store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
Notes
- For best results, don’t overfill the muffin cups.
- Experiment with different vegetable and meat combinations for variety.
- Add a sprinkle of cheese on top before baking for extra flavor.
- These freeze well! Let them cool completely, then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American