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Easy Healthy Breakfast Egg Muffins Meal Prep Recipe

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These Easy Healthy Breakfast Egg Muffins are a protein-packed, customizable meal prep solution that came from a happy kitchen accident. Perfect for busy mornings, they’re fluffy, flavorful, and reheat beautifully.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup milk (whole milk or 2%)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced bell pepper (any color)
  • 1/2 cup chopped spinach (fresh or frozen, thawed and squeezed dry)
  • 1/4 cup diced onion (yellow or red)
  • 1/4 cup cooked crumbled bacon or sausage (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Prep your mix-ins: Dice bell pepper into small pieces (about 1/4 inch). Chop spinach roughly; if using frozen, squeeze out all water. Dice onion. If using bacon or sausage, cook it now, let cool slightly, and crumble or chop.
  3. Prepare your muffin tin: Line with paper or silicone liners, or grease each cup thoroughly with butter or non-stick spray.
  4. Whisk the eggs: In a large mixing bowl, combine eggs, milk, salt, pepper, and garlic powder (if using). Whisk until yolks and whites are fully combined and mixture is a uniform pale yellow. Do not over-whisk (about 20 seconds).
  5. Distribute the mix-ins: Divide veggies, cheese, and any meat evenly among the 12 muffin cups (about 1 tablespoon per cup).
  6. Pour the egg mixture: Give eggs one more quick whisk, then pour over mix-ins, filling each cup about 3/4 full.
  7. Gently stir each cup with a fork or toothpick to evenly distribute mix-ins.
  8. Bake for 18-22 minutes, until eggs are set and tops are lightly golden. A toothpick inserted in the center should come out clean.
  9. Cool in the pan for 5 minutes to finish setting.
  10. Remove and enjoy warm, or transfer to a wire rack to cool completely for storage.

Notes

For best results, use room temperature eggs. Do not over-whisk the eggs to avoid deflation. If using frozen spinach, squeeze out all excess water to prevent soggy muffins. Let muffins cool completely before storing to avoid sogginess. Reheat in microwave for 30-45 seconds or in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: egg muffins, breakfast meal prep, healthy breakfast, easy egg cups, protein breakfast

Find it online: https://evabake.com/easy-healthy-breakfast-egg-muffins-meal-prep-recipe/