Easy High-Protein Egg Muffins (Healthy Meal Prep Breakfast!)
Servings 4 servings
Ingredients
- 6 large eggs
- Salt & pepper to taste
- Seasoning of choice I love adobo, garlic powder, onion powder, or Italian seasoning
- Spinach
- Tomatoes diced
- Cucumbers or zucchini finely chopped
- Bell peppers
- Onions or scallions
- Cheese mozzarella, cheddar, or feta work great!
- Cooked turkey bacon or chicken sausage optional for extra protein
Instructions
- Prep the pan Grease a 12-count muffin tin or silicone mold well.
- Tip: Silicone molds take longer to bake — details below.
- Whisk the eggs In a medium bowl, whisk the eggs until smooth and combined.
- Add veggies & mix-ins Stir in your chopped veggies, cheese, and seasonings.
- Fill the muffin cups
- Pour the mixture evenly, filling each cup about ¾ full to avoid overflow.
- Bake
- Metal muffin tin: 350°F for 15–18 minutes
- Silicone mold: 350°F for 18–22 minutes The centers should be set, not jiggly.
- Cool & serve Let them rest for 3–5 minutes before removing — they firm up as they cool.