Make Ahead Egg Muffins Breakfast Recipes
Mornings come fast and I like a plan that meets me where I stand. Make Ahead Egg Muffins fit that plan. I crack eggs, fold in cheese and bright veggies, and we get a tray of little breakfasts that wait in the fridge without complaint. They taste like a cozy omelet, only easier to grab when the day runs hot.
For anyone building Breakfast Recipes, this batch checks all the boxes. I keep my list tight with best muffin recipes ever, easy muffin recipes, Quick Muffin Recipes, egg recipes for breakfast, english muffin recipe ideas, and even a few simple recipes breakfasts. Each cup holds color and crunch. Each bite feels warm and savory. I take two, sip coffee, and I am set.
You can swap fillings with what you have. Bell pepper works. Onion works. Spinach works. Bacon or ham adds a salty edge and makes the kitchen smell like Sunday. Bake once and eat well for days. I like food that plays nice with real life and this recipe does that without fuss.
Servings: 12 muffins
Ingredients
Base
- 8 large eggs
- 1 or 2 tablespoons milk optional for a softer crumb
- 1 or 2 pinches salt
- A few twists black pepper
Add Ins
- 1 half cup shredded cheese cheddar mozzarella or feta
- 1 half cup bell peppers diced
- 1 quarter cup onion finely chopped
- 1 half cup cooked bacon ham or sausage crumbled and drained
- 1 quarter cup spinach or kale chopped
- 1 quarter teaspoon garlic powder optional
- Cooking spray or butter for the tin
Instructions
- Heat oven to three hundred seventy five degrees Fahrenheit and grease a twelve cup muffin tin so the cups release clean.
- Crack eggs into a large bowl and whisk until smooth. Add milk if you want a softer bite. Season with salt, black pepper, and garlic powder.
- Chop vegetables small. If using meat, cook it and pat it dry. Shred the cheese.
- Divide vegetables, meat, and cheese across the muffin cups so each cup gets a good mix.
- Pour the egg mixture over the fillings. Fill each cup to about three quarters full.
- Bake eighteen to twenty two minutes until the centers look set and the tops show light color.
- Cool five minutes. Run a small knife around the edges and lift the muffins out.
- Serve warm or cool fully and store in the fridge up to four days or the freezer up to two months.