Mini Egg Muffins
These mini egg muffins pack eggs, cheese, and veggies into a 13-minute bake, perfect for healthy meal prep breakfasts all week.
Ingredients
- 10 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell pepper
- 1/3 cup diced red onion
- 1 cup baby spinach, chopped
- cooking spray
Instructions
- Preheat and prep the pan. Preheat the oven to 350°F (175°C) and spray a 24-cup mini muffin tin generously with cooking spray.
- Whisk the eggs. In a large bowl, whisk the eggs, milk, salt, and pepper until fully combined.
- Add the fillings. Divide the cheese, bell pepper, onion, and spinach evenly among the muffin cups, about 1 teaspoon each.
- Pour the eggs. Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake. Bake for 12-14 minutes, until the mini egg muffins are puffed and set in the center.
- Cool and store. Cool 5 minutes in the pan, then run a knife around the edges to release. Store in the fridge up to 4 days or freeze up to 2 months.
Notes
Store mini egg muffins in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat from the fridge in the microwave for 20-30 seconds, or from frozen for about 1 minute.