Make Ahead Breakfast
Start your mornings off right with this Make Ahead Breakfast recipe—an easy, protein-packed solution for busy days! Perfectly portioned in a convenient muffin tin, these fluffy egg muffins are loaded with nutritious ingredients like spinach, bell peppers, and savory crumbled bacon, and they’re topped with melted cheddar cheese for the ultimate flavor combo. The recipe is quick to assemble, taking just 15 minutes of prep time, and it allows you to meal prep for the entire week with minimal effort. Whether you’re feeding a crowd or looking for grab-and-go breakfast options, these egg muffins are freezer-friendly and reheat beautifully in seconds. With simple, fresh ingredients and customizable mix-ins, this recipe is an ideal choice for anyone seeking a wholesome, make-ahead breakfast.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cups shredded cheddar cheese
- 0.5 cups cooked bacon, crumbled
- 0.5 cups diced bell peppers
- 0.5 cups chopped spinach
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a 12-cup muffin tin generously with non-stick cooking spray to prevent sticking.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Distribute the diced bell peppers, chopped spinach, crumbled bacon, and shredded cheddar cheese evenly into the muffin cups.
Pour the egg mixture into each muffin cup, filling each about 3/4 full.
Gently stir the ingredients in each cup with a fork to mix them together while keeping the filling evenly distributed.
Carefully transfer the muffin tin to the preheated oven and bake for 18-20 minutes or until the egg muffins are set and lightly golden on top.
Remove from the oven and let the muffins cool in the tin for 5 minutes before carefully loosening the edges with a butter knife and removing them from the tin.
To store, allow the muffins to cool completely, then place them in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
To reheat, microwave individual muffins on high for 30-60 seconds, or until warmed through.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2511 mg | 837% | |
| Sodium | 5603 mg | 244% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 1365 mg | 105% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2486 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
