Egg Muffins
Egg muffins are one of the best healthy breakfasts for meal prepping because you easily make a big batch of them at once and they will keep in your fridge for up to a week.
Servings 6
Equipment
- Muffin Tin
- Whisk
Ingredients
- cooking spray
- 3 eggs
- 1 TBS milk
- 2 TBS cheese cheddar or any kind
- pinch salt and pepper
optional ingredients
- Bacon 3 slices
- Peppers any kind
- Spinach
- jalapenos
- onion
- any other meat or vegetable
Instructions
- Preheat oven to 350º
- Grease a muffin tin with oil or cooking spray
- In a large nonstick skillet over medium heat (5/6), cook to soften the optional ingredients. Pour a teaspoon of oil into the pan and cook the veggies to soften
- When veggies are soft (usually about 5-6 minutes) set in a bowl aside and turn the stove off
- In a small bowl, whisk eggs, milk, and seasonings using a whisk or fork
- Fold in cooked vegetables/meats
- Pour egg and vegetable mixture into greased muffin tins. This should fill up about 6 regular sized muffins
- Bake until cooked through and golden, 30 to 35 minutes.
- Let cool, then store in the fridge in an airtight container until ready to eat.
Clean Up
- Turn oven and stove top off
- Put away any unused ingredients
- refrigerate any leftovers