Ingredients
Scale
- For the Egg Muffin Base:
- 12 large eggs
- ½ cup milk (dairy or non-dairy)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Customizable Fillings (Choose Your Favorites):
- 1 cup chopped vegetables (bell peppers, onions, spinach, mushrooms, etc.)
- ½ cup cooked protein (optional – chicken, ground beef, or vegetarian crumbles, halal certified)
- ½ cup shredded cheese (optional – cheddar, mozzarella, or Monterey Jack, halal certified)
- Fresh herbs (parsley, chives, or dill, optional)
Instructions
- Prepare Fillings (Optional): If using raw vegetables, sauté them lightly in a skillet until softened. Cook any protein if using.
- Whisk the Egg Mixture: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- Assemble and Bake: Stir in your chosen fillings and divide mixture evenly among muffin cups, filling ¾ full. Bake for 20-25 minutes until set and golden.
- Cool and Serve: Let muffins cool in the tin for a few minutes before serving. Enjoy warm or store for later.
Notes
Make these muffins ahead and store in the refrigerator for up to 4 days or freeze for up to 2-3 months. Reheat in the microwave for a quick and easy breakfast!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg muffin
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 140mg
Keywords: Breakfast Egg Muffins, protein breakfast, meal prep breakfast