Description
High-Protein Egg Muffins—oven-baked egg bites with cheese, veggies, and meat. Great for low-carb meal prep or grab-and-go breakfast.
Ingredients
- 8 large eggs
- ¼ cup milk (any kind)
- ½ cup shredded cheese (cheddar, feta, or mozzarella)
- ½ cup chopped bell peppers
- ¼ cup chopped spinach
- ¼ cup cooked turkey bacon or sausage, crumbled
- Salt & pepper, to taste
- Optional: chopped onion, mushrooms, tomatoes, chili flakes
Instructions
Preheat oven & prep pan: Preheat oven to 375 °F (190 °C). Grease a 12-cup muffin tin or line with silicone liners.
Whisk eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and frothy.
Add fillings: Fold in cheese, veggies, and cooked meat of choice.
Fill muffin cups: Pour mixture evenly into the muffin tin, filling each about ¾ full.
Bake: Bake for 20–25 minutes, or until the centers are set and the tops are lightly golden.
Cool: Let muffins cool for 5–10 minutes before removing from the pan.
Serve or store: Serve warm or store for later.
Notes
Egg muffins will puff up while baking and deflate slightly as they cool—this is normal
Chop veggies small so they cook evenly
Let cool before storing to avoid sogginess
- Prep Time: 10 min
- Cook Time: 20–25 min
- Category: Breakfast
- Method: Oven-baked
- Cuisine: American
Keywords: egg muffins, meal prep breakfast, high-protein snack