Easy Make-Ahead Breakfast: Egg Muffins

Egg Muffins

With these make-ahead breakfast egg muffins, you can hit that snooze button and spend a few extra minutes in bed.



Preheat oven to 375F. Grease a muffin pan with cooking spray and set aside.

In a large mixing bowl, whisk eggs and milk until well combined. Stir in salt, pepper, bacon, cheddar, spinach, and optional vegetables (if using). Fill each muffin pan cup three-quarters of the way full with the egg mixture. Bake for 15 minutes and check for doneness. 

Muffins should be puffed up and brown around the edges. Remove from the oven and let sit for five minutes before removing from the pan with a knife.

Store in the refrigerator for up to one week or tightly wrap in plastic wrap and store in the freezer for up to a month. To reheat, wrap in damp paper towel and heat in the microwave in 15-second increments until hot.