Make Ahead Egg Muffins
Make Ahead Egg Muffins
Yield 12
Prep time
10 MinCook time
25 MinTotal time
35 MinThese easy make-ahead egg muffins are the perfect nutritious breakfast solution for busy mornings! Packed with protein and easy to customize with your favourite ingredients, they’re like a mini omelet in a convenient, grab-and-go form.
Ingredients
- 10 large eggs
- salt and pepper to taste
- 1 cup chopped ham (or 8 slices of chopped and cooked bacon or ½ lb of crumbled cooked breakfast sausage)
- ½ red bell pepper, chopped
- 2 green onions, sliced thinly
- 1 cup shredded cheddar cheese or a blend of shredded cheddar and havarti or mozzarella
Instructions
- Preheat oven to 350 F
- In a large measuring cup or a bowl with a pouring spout, whisk eggs, salt, & pepper to combine.
- Spray a muffin pan well with cooking spray, or grease with butter or coconut oil. Or you can use a silicone muffin pan. Divide the red pepper, green onion, ham/bacon/sausage, and cheese between 12 muffin wells.
- Pour the egg mixture over the cheese and meat mixture.
- Bake for for approximately 25 minutes or until set.
- Let cool for a few minutes. Run a butter knife or small spatula around the edges to release the muffins.
- Serve warm or let cool before refrigerating or freezing.
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Nutrition Facts
Calories
128Carbs
1 gCholesterol
172 mgFat
9 gFiber
0 gNet carbs
1 gProtein
10 gSat. Fat
4 gSodium
276 mgSugar
0 gNotes:
- Fill to just below the top of the muffin tin wells. They will puff up as the bake and then shrink a bit as they cool.
- Reheat in the microwave for appr. 30-60 seconds (depending on your microwave).
- Enjoy on the go in a toasted bagel or english muffin.
- They're also good cold as a quick snack when you're feeling a bit peckish.
*Nutritional information has been automatically calculated, so should only be used as an approximation.
