These Easy Breakfast Egg Muffins are a protein-packed, grab-and-go breakfast option that’s simple to make and customizable with your favorite ingredients. Perfect for meal prep, these fluffy, baked egg cups are keto-friendly, low-carb, and packed with flavor!
Why You’ll Love This Recipe
✔️ Quick & Easy – Ready in just 20 minutes!
✔️ High-Protein & Healthy – Great for a nutritious start to the day.
✔️ Customizable – Add your favorite veggies, cheese, or protein.
✔️ Meal-Prep Friendly – Make ahead and store for busy mornings!
Ingredients
Base Ingredients:
- 6 large eggs
- ¼ cup milk (or heavy cream for extra fluffiness)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ins (Choose Your Favorites!):
- Vegetables: Bell peppers, spinach, mushrooms, onions, tomatoes, zucchini
- Cheese: Cheddar, feta, mozzarella, Swiss, or Parmesan
- Protein: Cooked bacon, ham, sausage, or turkey
- Herbs & Seasonings: Garlic powder, smoked paprika, parsley, chives
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with non-stick spray or use silicone liners for easy removal.
Step 2: Prepare the Egg Mixture
- In a mixing bowl, whisk together eggs, milk, salt, and black pepper.
Step 3: Add the Fillings
- Divide your chosen vegetables, cheese, and cooked protein evenly into the muffin tin cups.
- Pour the egg mixture over the fillings, filling each cup about ¾ full.
Step 4: Bake
- Bake for 15-18 minutes, or until the eggs are set and slightly golden on top.
- Let cool for 5 minutes, then use a knife to loosen and remove the muffins.
Step 5: Serve & Enjoy!
- Serve warm, or let cool and store for later!
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Reheat in the microwave for 30-40 seconds.
Serving Suggestions
🥑 Pair with avocado toast or fresh fruit for a balanced breakfast.
🥓 Serve with crispy bacon or sausage for extra protein.
🌶️ Drizzle with hot sauce or salsa for a spicy kick.
FAQs
1. Can I make these dairy-free?
Yes! Just omit the milk or use unsweetened almond milk instead.
2. Can I make mini egg muffins?
Yes! Use a mini muffin tin and bake at 375°F for 10-12 minutes.
3. Can I use egg whites instead?
Absolutely! Use 10 egg whites instead of whole eggs.
4. How do I prevent them from sticking?
Use silicone muffin liners or spray the tin well with non-stick cooking spray.
Final Thoughts
These Breakfast Egg Muffins are a lifesaver for busy mornings! Whether you’re meal-prepping or making them fresh, they’re delicious, nutritious, and totally customizable.
🥚🧀 Tried this recipe? Let me know your favorite add-ins in the comments! 😊