Packed with protein and flavor, these Simple & Tasty Egg Muffins are easy to make and ideal for meal prep. Start your day right with this delicious and nutritious option.
Today, we’re diving into a classic: Simple & Tasty Egg Muffins. They’re packed with protein and veggies, making them a fantastic option for make-ahead lunches or quick morning bites. These little beauties are not only delicious but also perfect for anyone on the go or following a keto lifestyle.
To get started, make sure you’ve got your ingredients lined up and ready to go. You’ll need some cooking spray to grease your muffin tin, as well as a few slices of ham or bacon for that extra savory punch. For the veggie lovers out there, we’ve got chopped onion, red bell pepper, and baby spinach to add some color and flavor. You’ll want a good-quality muffin tin, preferably non-stick, to ensure easy removal of your muffins. If you don’t have a muffin tin, silicone muffin cups or a well-greased regular baking dish will also do the trick.
These Simple & Tasty Egg Muffins are incredibly versatile. Serve them hot for breakfast or brunch, or pack them cold for a satisfying lunch on the go. Pair them with a side of avocado, a simple green salad, or your favorite hot sauce for an extra kick.
Servings
Serves 6
Prep time
10 Minutes
Cooking time
20-25 Minutes
Total time
35 Minutes
Ingredients
Cooking spray
3 slices of ham or bacon
1 small yellow onion, chopped
1 red bell pepper, chopped
2 cups chopped baby spinach
6 large eggs
3 tablespoons milk
1/4 teaspoon paprika
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1/2 cup shredded mozzarella
Directions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray and set it aside.
- If you’re using bacon or ham, chop it into small pieces. Then, if using bacon, heat a non-stick skillet over medium heat and cook until crispy. Remove it from the pan and set it aside.
- In the same skillet, add a drizzle of olive oil and toss in the chopped onion and red bell pepper. Sauté until softened, about 5 minutes. Add the chopped spinach and cook until wilted. Remove the veggies from the heat and set them aside to cool slightly.
- In a large mixing bowl, crack in the eggs and whisk them together with the milk, paprika, garlic powder, salt, and pepper until well combined.
- Divide the cooked bacon or ham and sautéed veggies evenly among the muffin cups. Then, pour the egg mixture over the top, filling each cup about three-quarters of the way full.
- Sprinkle shredded mozzarella over each muffin cup, then give them a gentle stir to distribute the ingredients evenly.
- Pop the muffin tin into the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Once baked, remove the muffin tin from the oven and let the egg muffins cool for a few minutes. Use a butter knife to gently loosen the edges of the muffins, then carefully transfer them to a wire rack to cool completely.
- Serve your Best-Ever Egg Muffins warm or at room temperature, and enjoy!
- And there you have it – a delicious and nutritious breakfast or snack that’s perfect for keto and meal prep. Easy peasy, lemon squeezy!