Easy Breakfast Egg Muffins | Make-Ahead Protein Powerhouse!
Introduction
Kickstart your day with Easy Breakfast Egg Muffins—high-protein, low-effort, and endlessly customizable! Perfect for meal prepping, these egg muffins are your answer to busy mornings, post-workout refueling, or brunches that impress without the stress.
Smart, grab-and-go, and packed with flavor, this recipe is designed to fuel your mornings while keeping you full and energized. Whip up a batch on Sunday and enjoy wholesome breakfasts throughout the week—no frying pan required every day!
Why Breakfast Egg Muffins are a Protein Game Changer
Egg muffins set themselves apart by offering a concentrated hit of satiating protein and essential nutrients in one convenient, portable package. Their blend of fluffy eggs, veggies, and cheese makes them irresistibly tasty. You can customize with your favorite add-ins, making them ideal for the whole family—think of them as a blank canvas for your breakfast cravings!
Tips for Prepping and Chopping Like a Pro
To streamline your prep, use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to swiftly dice onions, bell peppers, tomatoes, or spinach. This not only cuts your prep time in half but also ensures evenly chopped veggies, which results in consistent baking and perfect texture.
Set out all your add-ins before cracking the eggs to keep assembly quick and simple. Store leftover chopped veggies in Rubbermaid Brilliance Food Storage Containers for easy use during the week.
Baking Perfect Egg Muffins: Foolproof and Clean
Eggs can stick to muffin pans, so line each cup with squares of Reynolds Kitchens Brown Parchment Paper Roll. This ensures an effortless release and a hassle-free cleanup! You can also use nonstick spray if you don’t have parchment on hand.
Bake in a preheated oven at 350°F for 18-20 minutes—the muffins will puff and set in the middle, with a faint golden hue around the edges.
Storing and Reheating for Grab-and-Go Breakfasts
Once cooled, pack your egg muffins into Rubbermaid Brilliance Food Storage Containers for the week. For the freshest taste, refrigerate up to 4 days or freeze for a month. To reheat, simply pop one in the microwave for 30-45 seconds, or use your COSORI Air Fryer for a crisp exterior and fluffy interior in minutes.
Serving Suggestions
Pair your egg muffins with a side of fresh fruit or tuck them into a Bentgo Salad Container with mixed greens and vinaigrette for a complete meal on the go. For a heartier option, sandwich your egg muffins between English muffins or toast!
Nutritional Information and Serving Size
Each muffin contains approximately 90-120 calories, 7g protein, and just 2g carbs (varies with fillings). A serving size is typically 2-3 muffins, making them a perfect balanced breakfast or snack.
Easy Breakfast Egg Muffins: Make-Ahead Protein Powerhouse (Recap)
These easy breakfast egg muffins deliver big on protein, flavor, and convenience. They’re endlessly customizable, great for meal prep, and make mornings smoother for everyone.
Ingredients
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with squares of Reynolds Kitchens Brown Parchment Paper Roll or coat with nonstick spray.
- Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly and evenly dice all your vegetables.
- In a large bowl, whisk eggs and milk until combined. Stir in cheese, diced vegetables, meat (if using), salt, and pepper.
- Divide the mixture evenly among muffin cups, filling almost to the top.
- Bake 18–20 minutes or until egg muffins are set in the center and lightly golden at the edges. Let cool 2 minutes, then remove using a spatula or by lifting out the parchment paper.
- Store in Rubbermaid Brilliance Food Storage Containers in the fridge for up to 4 days or freeze for up to 1 month.
- Reheat in the microwave or, for best texture, in a COSORI Air Fryer at 350°F for 3-4 minutes.
Cook and Prep Times
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Enjoy your protein-packed, make-ahead breakfast and start your day strong!