Description
These flavorful and fluffy egg muffins make a healthy, protein packed breakfast. They are easy, quick, and are great for meal prep for breakfast on the go.
Ingredients
cooking spray of choice
9 eggs
3 cups of vegetables of choice (see suggestions below)
3 tablespoons all purpose flour
3/4 teaspoon baking powder
salt
white pepper
Instructions
Preheat oven to 350 degrees. Spray a nonstick muffin pan with cooking spray and set aside.
Whisk the eggs in a large bowl, add garlic, salt, pepper, flour, and baking powder, mixing thoroughly and set aside.
Place veggies (2 to 3 ingredients of choice) in each muffin cup. You can customize each cup as desired to keep things interesting!
Pour the egg mixture on top of each cup and top with cheese (if desired), leaving about 1/4 of an inch from the top.
Bake for 20 to 25 minutes, or until a toothpick comes out clean for each. Remove from the oven and let cool for 5 minutes.
Enjoy hot out of the oven or freeze once completely cooled for meal prep.
Easy Egg Muffins can be stored frozen for up to 3 months or enjoyed for up to 3 days once refrigerated.
Notes
Use silicone muffin cups: These make removing the muffins super easy and prevent them from sticking.
Don’t overfill the muffin cups: Leave about 1/4-inch space at the top to prevent spills.
Store leftovers properly: You can keep egg muffins in the fridge for up to 4 days or freeze them for up to 3 months. To reheat, microwave for 30 seconds to 1 minute.
Add a touch of cheese: If you’re a cheese lover, sprinkle some cheese on top of the egg mixture before baking for an extra savory crunch.
Avoid watery veggies: Some veggies, like zucchini or tomatoes, release a lot of water as they cook. Make sure to sauté or drain these veggies before adding them to the muffin cups.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Cuisine: American