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Easy Healthy Egg Muffins

Fluffy baked egg cups loaded with vegetables, cheese, and your choice of meat, a simple make-ahead breakfast you can grab all week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped vegetables (bell pepper, spinach, onion)
  • 1/2 cup cooked, diced meat (ham, bacon, or sausage) — optional
  • 1/2 cup shredded cheese
  • Non-stick cooking spray or muffin liners

Equipment

  • 12-cup muffin tin
  • mixing bowl
  • Whisk
  • Cutting board and knife
  • Liquid measuring cup (with spout)

Method
 

  1. Preheat oven to 350°F and grease a 12-cup muffin tin or line with paper liners.
  2. Dice vegetables into small, 1/4-inch pieces. Use pre-cooked meat only.
  3. Whisk eggs, milk, salt, and pepper together until fully blended.
  4. Spoon vegetables and meat evenly into the bottom of each cup, then top with cheese.
  5. Pour the egg mixture over the mix-ins, filling each cup about 3/4 full.
  6. Bake for 18 to 20 minutes, until tops are set and a toothpick comes out clean.
  7. Cool in the pan for 5 minutes on a wire rack.
  8. Loosen edges with a knife, remove, and store in the fridge up to 4 days or freeze up to 2 months.

Notes

  • Sauté high-water vegetables like mushrooms or spinach first to prevent soggy muffins.
  • Reheat refrigerated muffins for 20–30 seconds or frozen ones for 60–90 seconds in the microwave.
  • Swap cheese or milk for dairy-free alternatives to make this recipe dairy-free.