Make-Ahead Egg Muffins (Edit recipe)

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This easy make-ahead egg muffin recipe is a quick and healthy breakfast option for busy mornings. They're protein packed and loaded with veggies & your favorite breakfast meats.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 12

Ingredients

12 Eggs
.5 tsp Salt
.25 tsp Garlic Powder
.25 tsp Black Pepper
Avocado Oil, for greasing the pan
.25 cup Onion, diced
.5 cup Bell Pepper, diced
.5 cup Spinach, Fresh, Fresh roughly chopped
1 lb Breakfast Sausage, Breakfast Meat (crumbled cooked, cooked and crumbled bacon, diced ham)
.5 cup Cheddar Cheese, Regular or Vegan Cheese (shredded)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350u00b0 and grease a muffin pan with oil.
In a large bowl, whisk eggs by hand with a fork. Add spices- mix well.
Stir in your prefered meat, veggies and/or cheese into the egg mixture Alternatively, you can divide your veggies and meat into the muffin cups FIRST, then add the eggs on top. Either way works well!
Divide the egg mixture evenly into greased muffin tins 3/4 of the way full.
Bake about 20 minutes until browned around the edges and eggs are set. Serve immediately or store in the refrigerator until ready to eat.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	105
Fat:	6 g
Carbohydrates:	1 g
Protein:	8 g
Cholesterol:	33 g
Sodium:	414 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.