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Easy Make-Ahead Breakfast Egg Muffins: Best Recipe

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These Easy Make-Ahead Breakfast Egg Muffins are fluffy, packed with protein, and actually reheat like a dream. No weird textures, no sad leftovers—just a solid breakfast you can make once and eat all week.

Ingredients

Scale
  • 8 large eggs (room temperature works best, but cold is fine too)
  • 1/4 cup milk (whole milk gives the fluffiest texture, but 2% or oat milk also work)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup diced bell pepper (any color)
  • 1/4 cup diced yellow or white onion
  • 1/4 cup cooked crumbled sausage or bacon (optional)
  • 2 tablespoons chopped fresh spinach (or frozen, thawed and squeezed dry)
  • Nonstick cooking spray or butter (for the pan)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin generously with nonstick cooking spray.
  2. Cook the veggies and meat: Dice the bell pepper and onion into small pieces (about 1/4 inch). Heat a skillet over medium heat with a tiny drizzle of oil. Sauté the onion for 2 minutes, then add the bell pepper and cook another 2 minutes until softened. If using sausage or bacon, cook it first, remove it from the pan, then cook the veggies in the rendered fat.
  3. Whisk the eggs: Crack all 8 eggs into a large bowl. Add the milk, salt, pepper, garlic powder, and onion powder. Whisk vigorously for about 30 seconds until the eggs are fully combined and slightly frothy.
  4. Add the mix-ins: Stir in the cooked veggies, cooked meat (if using), spinach, and shredded cheese until evenly distributed.
  5. Fill the muffin cups: Use a ladle or measuring cup with a spout to divide the mixture evenly among the 12 cups, filling each about 3/4 full.
  6. Bake for 18-20 minutes on the middle rack until the edges are set and the centers are just barely jiggly.
  7. Cool in the pan for 5 minutes. Run a knife around the edges of each muffin to loosen them, then transfer to a wire rack to cool completely.

Notes

Pre-cook veggies to prevent sogginess. Don’t overmix the eggs—whisk just until combined. Pull muffins from oven when centers are just set to avoid rubberiness. Grease the pan generously, even if nonstick. For best results, use room temperature eggs.

Nutrition

Keywords: egg muffins, make-ahead breakfast, meal prep, high protein, gluten-free, low carb, easy breakfast

Find it online: https://grubella.com/easy-make-ahead-breakfast-egg-muffins-best-recipe/