Breakfast Egg Muffins
These Breakfast Egg Muffins are fluffy, cheesy, freezer-friendly, and perfect for healthy breakfast meal prep.
Servings: 6 servings
Equipment
- butter knife or offset spatula
Ingredients
- 6 large eggs
- ½ cup whole milk
- 2 drops hot sauce optional
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup zucchini or fresh spinach finely chopped
- ¼ cup roasted red peppers finely chopped
- 2 tablespoons red onion finely chopped
- 1 cup shredded Cheddar cheese 4 oz.
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin pan or spray with nonstick cooking spray.
- In a medium bowl, whisk together the eggs, milk, hot sauce, salt, and pepper until well combined.6 large eggs, ½ cup whole milk, 2 drops hot sauce, ¼ teaspoon salt, ⅛ teaspoon pepper
- Stir in the zucchini or spinach, roasted red peppers, red onion, and cheese.1 cup zucchini or fresh spinach, ¼ cup roasted red peppers, 2 tablespoons red onion, 1 cup shredded Cheddar cheese
- Divide the mixture evenly between the muffin cups. The muffin cups will be nearly full.
- Bake for 20-22 minutes or until the eggs are fully set.
- Allow the egg muffins to cool in the pan for 3-5 minutes.
- Run a butter knife around the edges to loosen and carefully remove the muffins.
- Serve warm.
Notes
🥡 STORAGE
- Store leftover Breakfast Egg Muffins in an airtight container in the refrigerator for up to 4 days.
- Allow the muffins to cool completely before storing.
♨️ REHEATING
- Microwave individual egg muffins for 20-30 seconds until heated through.
- Reheat in a 300°F oven for 8-10 minutes if warming several at once.
- Air fry at 300°F for 3-4 minutes for a slightly crisp exterior.
❄️ FREEZING
- Freeze cooled egg muffins in a freezer-safe container or freezer bag for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Finely chop vegetables for even cooking.
- Avoid watery vegetables unless they are cooked or drained first.
- Silicone muffin liners make removal easier.
- Let the muffins rest briefly before removing from the pan.
🍳 ALTERNATE COOKING METHODS
- Make mini egg muffins using a mini muffin pan and reduce bake time to 12-15 minutes.
- Bake the mixture in a greased baking dish for a crustless breakfast casserole version.
♻️ LEFTOVERS
- Chop leftovers and add them to breakfast wraps or sandwiches.
- Crumble reheated egg muffins over breakfast potatoes or salads.
📝 NOTES
- These Breakfast Egg Muffins are perfect for a healthy breakfast meal prep.
- Customize them with your favorite vegetables, meats, and cheeses.
- You can make several flavor combinations in one muffin pan.
- These omelet cups freeze and reheat beautifully for busy mornings.
Nutrition
Serving: 2muffins | Calories: 122kcal | Carbohydrates: 3g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 192mg | Sodium: 381mg | Potassium: 180mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 1mg
