Easy Breakfast Egg Muffins 🍳

These egg muffins are a perfect grab‑and‑go breakfast. You can customize them with veggies, bacon, ham, or whatever you have on hand.

Ingredients

• 6 large eggs
• ¼ cup milk
• Diced onion (to taste)
• Diced green bell pepper (to taste)
• Cooked bacon or ham, diced (optional)
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 175 °C (350 °F). Grease a 6‑cup or 12‑cup muffin tin (depending on how big you want each muffin).
2. In a mixing bowl, whisk together the eggs and milk until smooth.
3. Add the diced onion, green bell pepper, and diced cooked bacon/ham (if using). Season with salt and pepper. Stir to combine.
4. Pour the mixture evenly into the greased muffin cups, filling each about ¾ full.
5. Bake in the preheated oven until the egg muffins are set and slightly golden around the edges — about **20 to 25 minutes**, depending on your oven and muffin size.
6. Let them cool for a few minutes in the pan, then run a knife or spatula around the edges to loosen and remove them.
7. Serve warm, or let cool completely and store in the refrigerator or freezer for later.

Tips & Variations

• For best texture, avoid overcooking — they’ll become rubbery if baked too long. According to Sally’s Baking Addiction, 18–20 minutes is often enough. :contentReference[oaicite:0]{index=0}
• You can add other vegetables (spinach, mushrooms, tomatoes) — just dice finely and avoid watery ingredients, or sauté them first. :contentReference[oaicite:1]{index=1}
• Use leftover cooked meats (ham, sausage, bacon) to boost protein and flavor. :contentReference[oaicite:2]{index=2}
• These muffins are great for meal prep — make a batch and store in the fridge or freezer. :contentReference[oaicite:3]{index=3}
• To prevent sogginess, drain or sauté vegetables with high moisture content before adding them. :contentReference[oaicite:4]{index=4}
• Line the muffin tin with silicone liners or spray well with cooking oil to prevent sticking.

Storage & Reheating

• Refrigerator: Let muffins cool completely. Store in an airtight container for up to 3‑5 days. :contentReference[oaicite:5]{index=5}
• Freezer: Wrap muffins individually or place in freezer-safe bags. Freeze for up to 2–3 months. :contentReference[oaicite:6]{index=6}
• Reheating: Microwave on medium power for 20‑30 seconds (if thawed) or 1‑2 minutes (if frozen). You can also reheat in oven or toaster oven until warmed through. :contentReference[oaicite:7]{index=7}