Easy Breakfast Egg Muffins

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A perfect make-ahead breakfast or snack, these egg muffins are customizable, protein-packed, and super convenient for busy mornings or even outdoor adventures like camping.

Ingredients:

  • 6 large eggs
  • 1/4 cup milk (regular, almond, or oat milk work well)
  • 1/4 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1/4 cup cooked bacon or diced ham (optional)
  • 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite)
  • 1/4 tsp garlic powder (optional)
  • Salt and pepper to taste
  • Non-stick cooking spray or a little oil for greasing

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin generously to prevent sticking.
  2. Prepare the Fillings:
    Finely dice the onion and green pepper. If using bacon or ham, chop into small pieces. Lightly sauté the onion and pepper in a pan for 2–3 minutes for added flavor (optional).
  3. Whisk the Eggs:
    In a large mixing bowl, crack in the eggs, add the milk, salt, pepper, and garlic powder. Whisk until smooth and well mixed.
  4. Assemble the Muffins:
    Evenly distribute the vegetables and meat (if using) into the muffin cups. Add a pinch of shredded cheese on top of each.
  5. Pour the Egg Mixture:
    Carefully pour the egg mixture into each muffin cup, filling about 3/4 full to allow room for rising.
  6. Bake:
    Place the muffin tin in the oven and bake for 20–25 minutes or until the tops are puffed and lightly golden, and a toothpick inserted into the center comes out clean.
  7. Cool and Remove:
    Let the egg muffins cool in the tin for 5 minutes before running a knife around the edges to loosen and remove them.

Additional Tips:

  • Storage: Once cooled, store egg muffins in an airtight container in the refrigerator for up to 4 days or freeze them for up to 1 month.
  • Reheating: Microwave for 30–45 seconds for a quick breakfast.
  • Variations: Add chopped spinach, tomatoes, mushrooms, cooked sausage, or herbs like parsley or chives for variety.
  • Camping Tip: Use a cast iron muffin pan on a Weber grill over indirect heat for 20–30 minutes with the lid closed—perfect for outdoor breakfasts!

Serving Suggestion:
Pair with a slice of whole-grain toast, a fresh fruit salad, or enjoy on their own with hot sauce or avocado on the side. These muffins are kid-friendly, keto-friendly, and perfect for meal prep!

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