Make Ahead Egg Muffins Meal Prep -

Make Ahead Egg Muffins Meal Prep

Prepare these egg muffins ahead of time for quick, nutritious meals. This recipe allows for customization based on your vegetable and cheese preferences.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1/2 dozen eggs
as needed coconut oil for the muffin tin

Vegetable and Cheese Options

as needed kale chopped
as needed baby spinach chopped
as needed tomatoes diced
as needed onions finely chopped
as needed red bell peppers finely chopped
as needed green peppers finely chopped
as needed mushrooms finely chopped
as needed goat cheese crumbled
as needed basil finely chopped
as needed mozzarella cheese shredded
to taste salt and pepper or other seasonings like oregano or garlic powder
as needed fire roasted salsa for topping the eggs

Equipment

Muffin tin
Mixing bowl

Method

Preheat your oven to 350ºF. Spray a nonstick muffin tin with cooking spray or melted coconut oil. Set the tin aside.
Whisk the eggs in a bowl. Place 2 to 3 chosen vegetable or cheese items into each muffin cup. You can customize each cup individually.
Pour the whisked egg mixture on top of the fillings, leaving about 1/4 inch space from the top of the cup.
Bake for 20 minutes, or until a toothpick inserted into the center of each frittata comes out clean. Remove the tin from the oven.
Use a knife to loosen the edges of each egg cup, then remove them from the tin.
To reheat, place one egg muffin in the microwave for 35 to 45 seconds on HIGH or until warm.

Notes

These muffins store well in the refrigerator for meal prepping. Top with salsa before reheating if desired.

Tried this recipe?