Description
These mini egg muffins are the ultimate customizable, portion-controlled breakfast! Baked in a muffin tin and packed with your favorite mix-ins—like bacon, cheese, and colorful veggies—they’re protein-rich, freezer-friendly, and ready to power your mornings one bite at a time.
Ingredients
8 large eggs
¼ cup milk (any kind)
Salt & pepper to taste
½ cup shredded cheese (cheddar, mozzarella, or feta)
½ cup cooked bacon bits or sausage crumbles
½ cup diced veggies (peppers, spinach, onion, mushrooms, etc.)
Olive oil spray (for greasing)
Instructions
Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with oil or use silicone liners.
In a bowl, whisk together eggs, milk, salt, and pepper.
Divide your mix-ins evenly among muffin cups—meat, cheese, then veggies.
Pour egg mixture into each cup, filling about ¾ full.
Bake for 18–22 minutes, or until eggs are set and tops are golden.
Cool slightly before removing. Store in fridge or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 90 / Muffin
- Fat: 6g / Muffin
- Carbohydrates: 1g / Muffin
- Protein: 7g / Muffin