PROTEIN EGG MUFFINS

Egg muffins are what happen when breakfast gets organized and decides to be portable. No forks, no frying pans at 6 AM, no drama. Just grab, heat, eat, win.

They’re fluffy, protein-packed, and endlessly customizable. Basically tiny omelets that got their life together. Let’s meal-prep like legends. 🍳🧁

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Why This Recipe is Awesome

• High protein = actually filling
• Perfect for meal prep
• Low-carb, low-mess
• You can use whatever’s in your fridge

They reheat beautifully, which means mornings get way less chaotic.

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Ingredients You’ll Need

Base recipe:

• 8 large eggs
• ¼ cup milk (optional, makes them softer)
• ½ tsp salt
• ¼ tsp black pepper

Add-ins (choose your combo):

• Diced bell peppers
• Spinach
• Cooked bacon or sausage
• Shredded cheese
• Mushrooms
• Green onions

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Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
   Eggs like consistency.
2. Prep muffin tin.
   Grease well or use silicone liners. Eggs stick like betrayal.
3. Chop fillings.
   Dice veggies small. Cook meats first. No raw sausage surprises.
4. Whisk eggs.
   In a bowl, whisk eggs, milk, salt, and pepper until combined.
5. Add fillings to cups.
   Sprinkle veggies, meat, and cheese into each muffin slot.
6. Pour egg mixture.
   Fill each cup about ¾ full.
7. Bake 18–22 minutes.
   Centers should be set, not jiggly.
8. Cool slightly.
   Let sit a few minutes before removing.
9. Store or eat.
   Fridge up to 4 days. Reheat 20–30 seconds.

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Common Mistakes to Avoid

• Overfilling. They puff up while baking.
• Using watery veggies without cooking them first. Soggy city.
• Not greasing pan enough. Egg glue is real.
• Overbaking. Rubbery eggs = sad.

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Alternatives & Substitutions

• Dairy-free? Skip milk and cheese.
• Want fluffier? Add a spoonful of cottage cheese to the mix.
• Spicy? Add jalapeños or hot sauce.
• Vegetarian? Load up on veggies and feta.

You can make different flavors in one batch. Variety = happiness.

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FAQ

Can I freeze egg muffins?
Yes! Freeze, reheat, and go.

Why did they deflate?
Totally normal. They puff in oven, settle after.

How do I keep them from sticking?
Grease well or use silicone molds.

Can I make them without cheese?
Yes, still delicious.

Microwave or oven to reheat?
Microwave for speed, oven for best texture.

Good for kids?
Yes, especially with cheese and mild flavors.

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Final Thoughts

Egg muffins are the MVP of busy mornings. Quick, filling, and easy to customize, they make breakfast feel manageable instead of chaotic.

Bake a batch, stock your fridge, and enjoy your “I’m prepared” era—even if it’s just for breakfast. 🍳✨