Nani's Favorite Make Ahead Breakfast Egg Muffins
These simple egg muffins are the perfect solution for busy school mornings when you need a healthy meal on the go.
recipesbynani.comBack to school season is always a whirlwind, but you do not have to skip breakfast. I love making a batch of these egg muffins on Sunday because they are easy to grab when everyone is rushing out the door.
They stay fresh in the fridge for a few days, and you can change the fillings based on what your family likes best. Just pop one in the microwave for twenty seconds and you have a warm, protein packed start to your day.
🧺 Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup diced bell peppers
- 1/4 cup cooked crumbled bacon or sausage
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a standard muffin tin with cooking spray.
- 2
Whisk the eggs, milk, salt, and pepper together in a large bowl until well combined.
- 3
Divide the chopped spinach, peppers, and meat evenly into the bottom of each muffin cup.
- 4
Sprinkle the shredded cheese over the vegetables and meat in each cup.
- 5
Pour the egg mixture over the ingredients in each cup, filling them about three quarters of the way full.
- 6
Bake for 20 minutes or until the eggs are set and slightly golden on top.
- 7
Let them cool for a few minutes before removing them from the pan.
💡 Tips
Store these muffins in an airtight container in the fridge for up to four days. You can also freeze them for a month and reheat them straight from the freezer in the microwave.
Made this recipe? Let us know how it went.
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