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Breakfast Egg Muffins

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Breakfast Egg Muffins are protein-packed, veggie-filled bites baked in a muffin tin—perfect for a healthy, grab-and-go breakfast or snack. They’re low-carb, gluten-free, freezer-friendly, and totally customizable.

Ingredients

  • 10–12 large eggs
  • 1/4 cup milk or dairy-free milk (optional)
  • Salt and black pepper to taste
  • 1 cup chopped vegetables (bell peppers, spinach, tomatoes, mushrooms, onions)
  • 1/2 cup cooked meat
  • 1/2 cup shredded cheese (optional)
  • Olive oil or nonstick spray (for greasing the muffin tin)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin well with nonstick spray or olive oil.
  2. In a large bowl, whisk together eggs, milk (if using), salt, and pepper until fully combined.
  3. Divide chopped vegetables, cooked meat, and cheese evenly among the muffin cups—filling them halfway.
  4. Pour the egg mixture into each muffin cup, filling nearly to the top but not overflowing.
  5. Bake for 18–22 minutes, or until the muffins are puffed and centers are set.
  6. Let cool for a few minutes in the pan, then remove and serve or store for later.

Notes

  • Use silicone liners or grease muffin tins well to prevent sticking.
  • Sauté firmer vegetables like onions or mushrooms before adding.
  • Skip the cheese and use dairy-free milk for a dairy-free version.
  • Add spice with jalapeños or hot sauce.
  • Freeze cooled muffins and reheat as needed for a quick breakfast.

Nutrition

Find it online: https://cookedbymaya.com/breakfast-egg-muffins/