🥚🧁 Egg Muffins (Easy Breakfast Meal Prep)
Egg muffins are basically mini baked omelets—soft, protein-packed, and perfect for quick breakfasts or snacks.
🧂 Ingredients (makes 8–12 muffins)
- 6–8 eggs
- ¼ cup milk (optional, makes them softer)
- ½ tsp salt
- ½ tsp black pepper
🥦 Add-ins (choose your mix)
- ½ cup chopped spinach
- ½ cup diced bell peppers
- ¼ cup onions (finely chopped)
- ¼ cup cooked bacon or chicken (optional)
- ½ cup shredded cheese (cheddar, mozzarella, etc.)
🍳 Instructions
1. Preheat oven
Set to 180°C (350°F) and grease a muffin tin well.
2. Mix eggs
In a bowl whisk:
- eggs
- milk
- salt
- pepper
Beat until smooth.
3. Add fillings
Stir in:
- vegetables
- meat (if using)
- cheese
4. Fill muffin tray
Pour mixture evenly into cups (about ¾ full).
5. Bake
- Bake 15–20 minutes
- Eggs should be set and slightly golden on top
🍽️ Serve with
- Toast or bread 🥖
- Yogurt or fruit 🍓
- Hot sauce or ketchup 🌶️
🔥 Tips
- Don’t overfill or they will overflow
- Squeeze water out of vegetables (especially spinach)
- Let them cool before removing so they don’t break
- Store in fridge up to 4 days or freeze for later
If you want, I can also give you:
- 🧀 Cheesy egg muffin variations
- 🥓 High-protein gym breakfast version
- 🌶️ Spicy masala-style egg muffins
- 🥑 Keto egg muffins (low-carb)
