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Ultimate Make-Ahead Vegetable and Cheese Egg Muffins

Three golden brown vegetable egg muffin cups stacked on a white plate, featuring visible spinach and red peppers.
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Prepare these simple, high-protein egg muffins for quick, grab-and-go breakfasts throughout the week. They are easily customized and perfect for meal prepping.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any type)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped spinach
  • 1/2 cup chopped bell peppers (any color)
  • 1/4 cup chopped onion
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon olive oil (for greasing)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with olive oil or use silicone liners.
  2. In a large bowl, whisk the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Stir in the chopped spinach, bell peppers, onion, and shredded cheese into the egg mixture.
  4. Distribute the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the egg muffins are set in the center and lightly golden.
  6. Remove the tin from the oven and let the muffins cool in the tin for 5 minutes before carefully removing them.
  7. Store cooled muffins in an airtight container in the refrigerator for up to 4 days or freeze for later use.

Notes

  • For a meat version, add 1/2 cup of cooked, crumbled sausage or bacon to the vegetable mixture.
  • If you prefer a Keto or Low Carb option, omit the milk or substitute it with heavy cream.
  • To reheat, microwave a muffin for 30 to 60 seconds until warm.

Nutrition

Find it online: https://hungryhearld.com/easy-egg-muffin-make-ahead-recipe/