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Easy Make-Ahead Egg Muffins for Busy Mornings

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These make-ahead egg muffins are fluffy, tender, and perfect for busy mornings. Made with simple ingredients like eggs, cheese, and veggies, they reheat beautifully and keep you full until lunch.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/3 cup milk (whole milk preferred)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1 cup shredded cheddar cheese (sharp cheddar recommended)
  • 1/2 cup diced bell pepper (any color)
  • 1/4 cup diced onion (yellow or red)
  • 1/2 cup cooked crumbled sausage or bacon (optional)
  • 2 tablespoons chopped fresh parsley or chives (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Spray your muffin tin generously with non-stick spray.
  2. If using sausage or bacon, cook it in a skillet over medium heat until browned and crispy. Remove and set aside on a paper towel to drain. In the same pan, sauté the diced onion and bell pepper for 3-4 minutes until softened. Let cool slightly.
  3. Crack 8 large eggs into a mixing bowl. Add the milk, salt, pepper, and garlic powder. Whisk vigorously for about 30 seconds until uniform and slightly frothy. Sprinkle the flour over the egg mixture and whisk again until no lumps remain.
  4. Add the shredded cheese, cooked meat, and sautéed veggies to the egg mixture. Stir gently with a spatula until evenly distributed. Do not overmix.
  5. Use a ladle or 1/4 cup measuring cup to divide the mixture evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle extra cheese on top if desired.
  6. Bake for 18-20 minutes until the edges are set and the centers are just slightly jiggly. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes. Run a thin spatula or butter knife around the edges of each muffin and gently lift them out. Transfer to a cooling rack.
  8. Cool completely before storing (about 20 minutes).

Notes

Do not overbake; pull when centers are just barely set. Grease the pan thoroughly to prevent sticking. Let ingredients come to room temperature for fluffier muffins. The flour is key to preventing rubbery texture. Use a cookie scoop for even portions.

Nutrition

Keywords: egg muffins, make-ahead breakfast, meal prep, easy breakfast, protein breakfast, freezer-friendly

Find it online: https://grubella.com/easy-make-ahead-egg-muffins-for-busy-mornings/