How long do breakfast egg muffins last in the refrigerator?

Cooked breakfast egg muffins can be stored in an airtight container in the refrigerator for up to 5 days, making them ideal for meal prepping ahead of a busy week.

Can I freeze these egg muffins?

Yes, absolutely! Once completely cooled, you can freeze egg muffins in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They will keep well for up to 3 months.

What are some popular variations for egg muffins?

Egg muffins are incredibly versatile! Popular variations include adding different vegetables like mushrooms or kale, various cheeses like feta or goat cheese, and different proteins such as cooked turkey sausage, diced chicken, or even a sprinkle of red pepper flakes for a kick. Get creative with your favorite flavor combinations!

How do I reheat frozen breakfast egg muffins?

For best results, thaw frozen egg muffins overnight in the refrigerator. Then, reheat them in the microwave for 30-60 seconds, or in a toaster oven at 350u00b0F (175u00b0C) for 10-15 minutes until warmed through.

Easy Breakfast Egg Muffins: The Ultimate Grab-and-Go Morning Meal

Name: Easy Breakfast Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup milk (or a dairy-free alternative); 1 cup spinach, chopped; 1/2 cup bell peppers, diced; 1/2 cup cherry tomatoes, halved; 1/2 cup cooked protein, chopped (ham, bacon, or sausage); 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder (optional); Cooking spray or muffin liners

Description

These delightful, protein-packed egg muffins are perfect for a quick breakfast, meal prep, or a healthy snack, customizable with your favorite ingredients.

Ingredients

Scale

6 large eggs
1/4 cup milk (or a dairy-free alternative)
1 cup spinach, chopped
1/2 cup bell peppers, diced
1/2 cup cherry tomatoes, halved
1/2 cup cooked protein, chopped (ham, bacon, or sausage)
1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
Cooking spray or muffin liners

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare a standard 12-cup muffin tin by lightly greasing each cup with cooking spray or lining them with paper muffin liners.
Step 2: In a large bowl, whisk together the 6 large eggs and 1/4 cup of milk until well combined. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder (if using).
Step 3: Fold in the chopped spinach, diced bell peppers, halved cherry tomatoes, cooked protein (ham, bacon, or sausage), and shredded cheese. Stir until all ingredients are evenly distributed.
Step 4: Carefully spoon the egg mixture into each prepared muffin cup, filling them approximately 3/4 full.
Step 5: Bake for 18-20 minutes, or until the muffins are set in the center and lightly golden. A toothpick inserted into the center should come out clean.
Step 6: Remove the muffin tin from the oven and let it cool for a few minutes before carefully removing the egg muffins. Serve warm or store for later enjoyment.

Notes

For best results, use fresh, high-quality eggs and fresh vegetables. Adjust seasonings to taste. You can easily double or triple this recipe for larger batches.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 110 kcal
Sugar: 2g
Sodium: 280mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 9g
Cholesterol: 180mg