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Easy Make-Ahead Egg and Cheese Breakfast Muffins: Best Grab-and-Go Recipe

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These fluffy, golden egg and cheese breakfast muffins are the perfect make-ahead solution for busy mornings. Packed with protein and customizable with your favorite mix-ins, they reheat in seconds and taste even better the next day.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • ¼ cup milk (whole milk, 2%, or dairy-free)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper (freshly ground)
  • ¼ teaspoon garlic powder (optional)
  • 1 cup shredded cheddar cheese (sharp preferred)
  • ¼ cup shredded Parmesan cheese
  • ½ cup diced bell peppers (any color)
  • ¼ cup chopped green onions (or chives)
  • Optional: ¼ cup cooked crumbled bacon or sausage
  • 1 tablespoon butter or oil (for greasing the muffin tin)

Instructions

  1. Preheat your oven to 375°F (190°C). Place one rack in the middle position. Generously grease a 12-cup muffin tin with butter or oil, including the sides.
  2. Prep your add-ins: dice bell peppers into small ¼-inch cubes, chop green onions, cook and crumble bacon or sausage if using, and grate cheese if using a block.
  3. In a large mixing bowl, whisk together 8 eggs, ¼ cup milk, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder (if using) until uniform and slightly frothy, about 30 seconds.
  4. Stir in 1 cup cheddar, ¼ cup Parmesan, diced bell peppers, and green onions. If adding meat, fold it in gently until evenly distributed.
  5. Pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full. Use a ¼-cup measuring scoop for even portions.
  6. Bake for 15-18 minutes, until tops are set and lightly golden, and a toothpick inserted in the center comes out clean. Edges should pull away from the pan slightly.
  7. Let the muffins cool in the pan for 5 minutes. Run a butter knife around the edges and gently lift them out. Cool completely on a wire rack before storing, or serve warm.

Notes

For best results, use room temperature eggs. If adding watery vegetables like mushrooms or zucchini, sauté them first to remove excess moisture. Cool completely before storing to prevent sogginess. Muffins can be frozen for up to 3 months; reheat from frozen in microwave for 60-90 seconds or in a 350°F oven for 10 minutes.

Nutrition

Keywords: egg muffins, breakfast muffins, make-ahead breakfast, grab-and-go breakfast, egg and cheese muffins, meal prep breakfast

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