Description
These muffin tin baked eggs are a simple and quick breakfast option, perfect for meal prepping. They are customizable with your favorite fillings.
Ingredients
Scale
- 6 large eggs
- 2 tablespoons milk (any kind)
- Salt to taste
- Black pepper to taste
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 tablespoons chopped bell pepper
- 2 tablespoons chopped cooked ham or bacon bits
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Evenly distribute the shredded cheese, bell pepper, and ham/bacon bits into the bottom of each muffin cup.
- Pour the egg mixture over the fillings, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until the eggs are set and lightly golden around the edges.
- Carefully remove the baked eggs from the muffin tin and serve warm.
Notes
- These baked eggs can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the microwave for 30-60 seconds, or in a toaster oven until warmed through.
- Feel free to experiment with other fillings such as spinach, mushrooms, onions, or different types of cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 180mg
Keywords: baked eggs, egg muffins, breakfast, meal prep, easy breakfast