Egg muffins are quick, healthy, and perfect for meal prep. Think of them as mini omelets baked in a muffin tin—customizable, portable, and packed with protein.
🧺 Ingredients
- 6–8 eggs
- ¼ cup milk
- 1 cup mixed fillings (bell peppers, spinach, onions, mushrooms, etc.)
- ½ cup shredded cheese
- Salt and black pepper (to taste)
🍳 Instructions
- Preheat oven to 180°C (350°F) and grease a muffin tin.
- Prepare fillings
Chop vegetables and lightly sauté if needed (optional but improves flavor). - Mix eggs
In a bowl, whisk eggs with milk, salt, and pepper. - Fill muffin cups
Add fillings and cheese into each cup, then pour egg mixture over them. - Bake for 15–20 minutes
Until set and slightly golden on top. - Cool slightly & remove
Let them rest a few minutes before taking out.
💡 Why They’re So Popular
- Great for meal prep
- Customizable with any ingredients
- High protein and filling
🧊 Storage Tips
- Store in fridge for 4–5 days
- Freeze up to 2 months
- Reheat in microwave or oven
❓ FAQ
Can I make them without milk?
Yes—just use eggs only.
Why do they deflate?
That’s normal as they cool.
Can I add meat?
Yes—bacon, sausage, or ham work great.
🍽️ Final Thought
Simple, nutritious, and endlessly versatile—egg muffins make busy mornings so much easier without sacrificing flavor.
