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Amazing Mini Egg Muffins That Delight 6

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These mini egg muffins are a protein-packed, make-ahead breakfast that you can grab and go. They’re perfect for busy mornings and can be customized with your favorite fillings.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
  • 1/2 cup cooked and crumbled bacon or sausage (optional)
  • 1/2 cup finely chopped vegetables (e.g., bell peppers, onions, spinach)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 12-cup muffin tin or use silicone muffin liners.
  3. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  4. Stir in the shredded cheese, cooked meat (if using), and chopped vegetables.
  5. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until the muffins are set and lightly golden.
  7. Let the muffins cool in the tin for a few minutes before carefully removing them.
  8. Serve warm or store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Notes

  • Feel free to experiment with different cheeses and vegetables.
  • For a vegetarian option, omit the meat and add more vegetables or plant-based sausage.
  • These muffins freeze well. Let them cool completely, then wrap individually and freeze for up to 1 month.

Nutrition

Find it online: https://savorsensations.com/mini-egg-muffins-recipe/