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Fluffy Meal Prep Egg Muffins

Three golden brown egg muffins topped with spinach and melted cheese, ready for breakfast.
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Make these easy, protein-packed egg muffins for quick breakfasts or snacks. They are great for meal prepping and can be customized with your favorite fillings.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup cooked, chopped ham or crumbled cooked sausage
  • 1/4 cup finely chopped bell pepper
  • 1/4 cup finely chopped spinach

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or use silicone liners.
  2. In a large bowl, whisk the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the cheese, cooked meat, bell pepper, and spinach evenly among the 12 muffin cups.
  4. Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 18 to 20 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean.
  6. Let the egg 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.

Notes

  • For a creamier texture, use heavy cream instead of milk.
  • You can substitute the meat and vegetables with 1 cup of cooked broccoli florets and mushrooms for a vegetarian version.
  • To reheat, microwave a muffin for 30 to 45 seconds.

Nutrition

Find it online: https://whiskdaily.com/fluffy-meal-prep-egg-muffins-recipe-egg/