Description
These Scrambled Egg Muffins are an easy, high-protein make-ahead breakfast loaded with eggs, cheese, ham, and colorful bell peppers. Perfect for meal prep, they reheat in seconds for a quick breakfast on busy mornings.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese
- 1/2 cup diced ham or cooked bacon
- 1/4 cup diced bell peppers
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 12-cup muffin tin.
- In a large bowl, whisk together the eggs and milk until smooth.
- Stir in the shredded cheese, diced ham or bacon, bell peppers, salt, and black pepper.
- Evenly divide the mixture among the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until the egg muffins are fully set and lightly golden.
- Allow to cool for a few minutes before removing from the muffin tin.
- Serve warm or refrigerate for meal prep.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave for about 30 seconds before serving.
- Add spinach, onions, mushrooms, or other vegetables for extra flavor and nutrition.
- Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American