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egg muffins-1

Egg Muffins

Egg muffins are portable, protein-packed breakfast bites with customizable fillings. Perfect for meal prep or busy mornings, these muffins are light, fluffy, and easy to store.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 persons
Course: Breakfast
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 60 ml milk (1/4 cup)
  • 60 g shredded cheddar cheese (1/2 cup)
  • 30 g diced bell pepper (about 1/4 cup)
  • 15 g fresh spinach, chopped (about 1/2 cup packed)
  • 50 g diced cooked ham (optional, about 1/3 cup)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • 1 12-cup muffin tin only 6 cups used
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 non-stick spray or muffin liners
  • 1 oven

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease 6 cups of a muffin tin or line with paper liners.
  2. In a mixing bowl, whisk together the eggs and milk until well combined.
  3. Stir in the cheese, diced bell pepper, spinach, ham (if using), salt, and pepper.
  4. Pour the mixture evenly into the prepared muffin cups, filling them about three-quarters full.
  5. Bake in the preheated oven for 18-20 minutes, or until the eggs are set and the tops are lightly golden.
  6. Allow to cool for a few minutes, then run a knife around the edges to release the muffins.
  7. Serve warm, or allow to cool completely before storing.

Notes

To store, refrigerate cooled egg muffins in an airtight container for up to 4 days. Reheat in the microwave for 30 seconds.
Customize with your favorite vegetables or swap ham for cooked bacon or mushrooms.
Make a double batch and freeze for longer storage—just reheat straight from frozen.