PrintMake-Ahead Egg Muffins for Crazy School Mornings: Easy Tips!
Make-Ahead Egg Muffins are a quick and nutritious breakfast option perfect for busy school mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, salt, and pepper.
- Add the chopped spinach, bell peppers, onion, and cheese to the egg mixture and stir until well combined.
- Grease a muffin tin with cooking spray or line with muffin liners.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Let cool for a few minutes before removing from the tin.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- Feel free to customize the ingredients with your favorite vegetables or meats.
- These muffins can be reheated in the microwave for a quick breakfast.
- Great for meal prep; make a batch on the weekend for easy breakfasts during the week.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg