Print

Ultimate Make-Ahead Breakfast Egg Muffins: Quick & Protein-Packed

Close-up of a perfectly baked egg muffin cut in half, showing fluffy interior with spinach and bacon, highlighting the amazing egg muffin recipe.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy breakfast egg muffins for a high protein, grab-and-go meal prep solution. Customize with your favorite fillings and bake them ahead for busy mornings.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup milk (any kind)
  • 1/2 cup cottage cheese (optional, for fluffiness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped vegetables (e.g., spinach, bell peppers)
  • 1/2 cup cooked meat (e.g., crumbled sausage or diced ham)
  • 1/2 cup shredded cheese (e.g., cheddar or Monterey Jack)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin or use silicone liners.
  2. In a large bowl, whisk together the eggs, milk, cottage cheese (if using), salt, and pepper until fully combined and slightly frothy.
  3. Distribute your chosen mix-ins evenly among the muffin cups. Use about 1 tablespoon of vegetables and 1 teaspoon of meat per cup.
  4. Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Top each egg muffin with a sprinkle of shredded cheese.
  6. Bake for 18 to 22 minutes, or until the eggs are set and the tops are lightly golden.
  7. Let the egg muffins cool in the pan for 5 minutes before removing them.
  8. For meal prep, cool completely, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave.

Notes

  • For a low carb egg muffins version, skip any starchy vegetables like potatoes.
  • To make sausage egg muffins, cook and drain 1/2 cup of breakfast sausage before adding it to the tins.
  • These are freezer friendly breakfast items; wrap individual muffins in plastic wrap before placing them in a freezer bag.
  • For fluffier egg muffins, add 1/4 cup of Greek yogurt or cottage cheese to the egg mixture.

Nutrition

Find it online: https://dishicious.com/easy-make-ahead-egg-muffin-recipe/