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Make Ahead Egg Muffins - 3 Ways
Three delicious ways to make egg muffins quickly and easily! Low-carb, high-protein, and filling. Great for meal prepping or grabbing on the go. Broccoli Ham and Cheddar, Spinach Tomato and Goat Cheese, Bacon Peppers and Pepperjack Cheese - YUM!
Course Breakfast
Cuisine American
Keyword Egg Muffins, Make Ahead Egg Muffins - 3 Ways, Meal Prep
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 12 muffins
Calories 95 kcal
Author Samantha Buckner
Egg Base: 12 large eggs 1/4 tsp black pepper 1/2 tsp salt 1/2 tsp garlic powder 1/4 cup white onion Broccoli Ham and Cheddar: 1/4 cup broccoli 1/4 cup cheddar cheese 1/4 cup cooked ham Spinach Tomato and Goat Cheese: 2 tbsp goat cheese 1/4 cup baby spinach 1/4 cup cherry tomatoes Bacon Peppers and Pepperjack Cheese: 1/4 cup cooked bacon 1/4 bell pepper 1/4 cup pepper jack cheese
Preheat oven to 350 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray or line with parchment liners . To a large 4-cup glass measuring cup , or large mixing bowl, combine the eggs, onion, and seasonings. Whisk to thoroughly combine. To each prepared muffin well, add the ingredients for each combination - 4 per combination.
Pour in the egg mixture to fill each well 3/4 of the way full.
Bake for 20-25 minutes.
Serve warm, garnished with chives, freshly chopped parsley, and your favorite breakfast condiment.
Store in an airtight container in the fridge for 3-4 days.
Serving: 1 muffin | Calories: 95 kcal | Carbohydrates: 1 g | Protein: 8 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 214 mg | Sodium: 223 mg | Potassium: 89 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 340 IU | Vitamin C: 1.9 mg | Calcium: 50 mg | Iron: 1 mg