Make-Ahead Egg Muffins
This easy make-ahead egg muffin recipe is a quick and healthy breakfast option for busy mornings. They're protein packed and loaded with veggies & your favorite breakfast meats.
Servings: 12 muffins
Ingredients
- 12 Eggs
- ½ teaspoon Salt
- ¼ teaspoon Garlic powder
- ¼ teaspoon Pepper
- Oil for greasing the pan
Optional Vegetables & Meats
- ¼ cup Onion diced
- ½ cup Bell Peppers diced
- ½ cup Fresh Spinach roughly chopped
- Breakfast Meat crumbled cooked breakfast sausage, cooked and crumbled bacon, diced ham
- ½ cup Regular or Vegan Cheese shredded
Instructions
- Preheat oven to 350° and grease a muffin pan with oil.
- In a large bowl, whisk eggs by hand with a fork. Add spices- mix well.
- Stir in your prefered meat, veggies and/or cheese into the egg mixture Alternatively, you can divide your veggies and meat into the muffin cups FIRST, then add the eggs on top. Either way works well!
- Divide the egg mixture evenly into greased muffin tins ¾ of the way full.
- Bake about 20 minutes until browned around the edges and eggs are set. Serve immediately or store in the refrigerator until ready to eat.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!