Egg Muffins: Your New Breakfast Game-Changer

Ever found yourself rushing out the door on Monday morning with nothing but coffee in your system? I’ve been there too many times to count! That’s why these Breakfast Egg Muffins have become my absolute lifesaver on busy weekdays. These protein-packed breakfast cups combine the convenience of meal prep with the satisfaction of a home-cooked breakfast.

What makes these egg muffins so special is their incredible versatility. You can toss in whatever veggies are hanging out in your fridge drawer, add your favorite cheese, or throw in some leftover ham from Sunday dinner. I like to think of them as little breakfast canvases just waiting for your creative touch!

The best part? You can make a batch on Sunday, and you’ve got grab-and-go breakfasts all week long. They reheat beautifully in just seconds, making them perfect for those mornings when you hit snooze one too many times. Plus, they’re naturally low-carb while still being totally satisfying.

Trust me, once you start making these customizable Breakfast Egg Muffins, your breakfast routine will never be the same. Are you ready to transform your mornings?

Ingredients for Breakfast Egg Muffins

• 8 large eggs
• 1/4 cup milk (whole or 2%)
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell peppers (red, green, or a mix)
• 1/4 cup diced onions
• 1/4 cup diced ham or cooked bacon
• 1/2 cup baby spinach, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Cooking spray or butter for greasing

How to Make Breakfast Egg Muffins

1. Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Add the salt, pepper, and garlic powder to the egg mixture and whisk again.
4. Stir in the cheese, bell peppers, onions, ham/bacon, and spinach.
5. Using a 1/4 cup measuring cup or ladle, divide the mixture evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, until the egg muffins are set in the middle and slightly golden on top.
7. Let cool in the pan for 5 minutes before using a knife to loosen the edges and remove the muffins.
8. Serve warm or let cool completely before storing in an airtight container in the refrigerator.

Serving Suggestions

These versatile egg muffins pair wonderfully with many breakfast sides:

• Serve with fresh fruit like berries or sliced avocado
• Add a side of crispy hash browns or roasted potatoes
• Pair with a slice of whole grain toast and jam
• Wrap in a tortilla for a quick breakfast burrito
• Serve alongside a simple green salad for brunch

Conclusion

Breakfast egg muffins are the ultimate solution for busy mornings when you need a protein-packed, nutritious meal that’s ready in seconds. By making a batch on the weekend, you’ll set yourself up for breakfast success all week long. These customizable muffins are not just convenient—they’re delicious, satisfying, and perfect for the whole family. The best part? You can switch up the add-ins based on what you have on hand or your personal preferences. Start your day right with these make-ahead breakfast champions!

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