Mornings are chaos. These cheesy egg muffins are the solution. Fluffy, portable, packed with protein. Make a batch on Sunday. Eat all week.
Twenty-five minutes. One muffin tin. Breakfast solved.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.
Whisk Eggs
In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until frothy.
Add Fillings
Divide cheese, bacon, and veggies evenly among muffin cups.
Pour egg mixture over fillings, filling each cup about ¾ full.
Bake
Bake for 18-20 minutes until egg muffins are puffed and golden.
A toothpick inserted should come out clean.
Cool & Store
Let cool in pan for 5 minutes. Run a knife around edges to loosen.
Serve warm or store for later.
Summary
Prep Time: 10 minutes | Cook Time: 18-20 minutes | Total Time: 28-30 minutes
Yield: 12 muffins
Difficulty: Easy
Storage Notes
Fridge for 5 days. FREEZE for 3 months. Reheat from frozen in microwave for 30-60 seconds. Breakfast meal prep royalty. Make a double batch. You’ll thank yourself.
