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Easy Egg Muffins (3 Ways)

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Meal prep a week of easy breakfasts with these fluffy, protein-packed Easy Egg Muffins (3 Ways) baked quickly for busy mornings.

Ingredients

Scale
  • 10 large eggs
  • 1/3 cup milk (dairy or unsweetened non-dairy)
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil or melted butter (for greasing)
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 cup finely chopped bell pepper
  • 1/3 cup baby spinach, chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup feta, crumbled
  • 3 strips bacon, cooked and crumbled
  • 1/2 cup sharp cheddar, shredded
  • 1 tablespoon chives or green onion, sliced
  • 1/2 cup mushrooms, finely chopped and sautéed
  • 1/3 cup Swiss cheese, shredded
  • 1 tablespoon parsley, chopped

Instructions

  1. Heat oven to 350°F (175°C). Grease a 12-cup muffin tin well or use a silicone muffin pan.
  2. Prep mix-ins. Cook bacon until crisp; drain and crumble. Sauté mushrooms until dry. Chop veggies small.
  3. In a large bowl, whisk eggs, milk, salt, pepper, and optional garlic/onion powder until smooth and slightly frothy.
  4. Divide mix-ins by flavor: set up three small bowls for the three ways. Stir cheese and herbs into each bowl.
  5. Evenly sprinkle each flavor’s mix-ins into 4 muffin cups (filling each cup about 1/3 full with solids).
  6. Pour the egg mixture over the mix-ins, filling each cup to about 1/8 inch below the rim. Bake for 18–22 minutes, until set in the center and lightly golden at edges.
  7. Cool in the pan for 5 minutes (they settle slightly), then loosen edges with a thin spatula and lift out. Serve warm or cool fully for storage.

Notes

Lightly cook watery veggies to release moisture and keep pieces small for better muffin texture. Use a silicone muffin pan to prevent sticking.

Nutrition

Find it online: https://recipesunfolded.com/easy-egg-muffins-3-ways/

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