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
