Description
These egg muffins are fluffy, protein-packed, and perfect for meal prep—an easy grab-and-go breakfast for busy mornings.
Ingredients
Scale
Nonstick spray
10 large eggs
1/3 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded cheddar
1/2 cup diced bell pepper
1/2 cup diced cooked ham or cooked bacon (optional)
1 cup baby spinach, chopped
Instructions
Heat oven to 350°F. Spray a 12-cup muffin pan well.
Whisk eggs, milk, salt, and pepper.
Divide veggies/meat and cheese among cups.
Pour egg mixture in (about 3/4 full).
Bake 18 to 22 minutes until set. Cool 5 minutes, then remove.
Notes
Make-ahead: Refrigerate up to 4 days.
Freezer: Freeze up to 2 months; microwave 45–60 seconds.
Tools: Muffin pan, whisk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American