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Prep-Ahead Egg Muffins Save Time

These portable little powerhouses are like having a hot breakfast ready at a moment's notice. Make a double batch on Christmas Eve, and you'll have protein-packed breakfast ready for the whole week. They reheat perfectly in just 30 seconds, so you can focus on what really matters—watching those ex
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cooking spray or butter for greasing
  • 8 ounces breakfast sausage cooked and crumbled
  • 12 large eggs
  • ¼ cup whole milk
  • 1 cup shredded cheddar cheese
  • ½ cup diced red bell pepper
  • ½ cup fresh baby spinach chopped
  • ¼ cup diced green onions
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray or butter.
  2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
  3. Distribute the cooked sausage, bell pepper, spinach, and green onions evenly among the 12 muffin cups.
  4. Pour the egg mixture over the vegetables and sausage, filling each cup about ¾ full.
  5. Sprinkle shredded cheddar cheese on top of each muffin.
  6. Bake for 20-22 minutes, until the eggs are set and the tops are lightly golden. A toothpick inserted in the center should come out clean.
  7. Let cool in the pan for 5 minutes, then run a knife around the edges to release. Store in an airtight container in the refrigerator for up to 5 days. Reheat individual muffins in the microwave for 30-45 seconds.