Make-Ahead Egg Muffins
Egg muffins are convenient, portable, and customizable. They store well in the fridge and freeze nicely for longer prep.
Basic method:
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- Whisk 8–10 eggs with a splash of milk or water and season.
- Add fillings like sautéed spinach, diced bell pepper, cooked bacon, or shredded cheese.
- Pour mixture evenly into muffin cups and bake 18–22 minutes until set.
Tips:
- Use liners or nonstick spray for easy removal.
- Allow muffins to cool before storing in an airtight container.
- Refrigerate up to 4 days or freeze up to 3 months; reheat in the microwave.
These are perfect for quick breakfasts, snacks, or packed lunches. Make multiple batches and vary fillings for variety.