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Easy Make-Ahead Egg and Cheese Breakfast Muffins

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These easy make-ahead egg and cheese breakfast muffins are packed with protein and flavor, perfect for busy mornings. Made with simple ingredients like eggs, cheddar, and spinach, they reheat in seconds for a warm, satisfying breakfast all week long.

Ingredients

Scale
  • 8 large eggs (room temperature if possible)
  • 1/3 cup milk (whole milk preferred, but 2% or oat milk work)
  • 1 cup shredded cheddar cheese (sharp cheddar recommended)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper (freshly ground preferred)
  • 1/4 teaspoon mustard powder
  • 1/2 cup chopped spinach (fresh or frozen, thawed and squeezed dry)
  • 1/4 cup diced bell pepper (any color)
  • 2 tablespoons chopped green onion (optional)
  • Non-stick cooking spray (or butter for greasing)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Generously spray a 12-cup standard muffin tin with non-stick cooking spray.
  2. Prep your vegetables: dice bell pepper into small, pea-sized pieces (about 1/4 inch). Chop spinach roughly if using fresh, and slice green onions thinly. If using frozen spinach, thaw and squeeze out as much water as possible.
  3. Crack all 8 eggs into a large mixing bowl. Add milk, salt, pepper, and mustard powder. Whisk vigorously for about 30 seconds until the mixture is uniform and slightly frothy.
  4. Add shredded cheddar, chopped spinach, diced bell pepper, and green onions. Stir gently with a spatula until evenly distributed.
  5. Using a ladle or 1/4-cup measuring cup, pour the egg mixture evenly into the 12 prepared muffin cups, filling each about 3/4 full.
  6. Bake for 14-17 minutes. Check at 14 minutes: muffins are done when edges are golden brown, centers are set, and a toothpick inserted in the center comes out clean.
  7. Remove from oven and let cool in the tin on a wire rack for 5 minutes. Run a thin spatula around edges to loosen, then gently lift muffins out. Cool completely on the rack.

Notes

Don’t overmix the eggs; whisk just until combined. Room temperature eggs yield a better texture. Watch bake time closely to avoid rubbery muffins. Let muffins cool completely before storing to prevent sogginess. For best results, use a good-quality sharp cheddar like Tillamook or Cabot.

Nutrition

Keywords: egg muffins, breakfast muffins, make-ahead breakfast, egg and cheese muffins, easy breakfast recipe, protein breakfast, meal prep breakfast

Find it online: https://jollyfork.com/easy-make-ahead-egg-and-cheese-breakfast-muffins/