Description
These savory Breakfast Egg Muffins are packed with protein, vegetables, and delicious cheese. With crispy bacon, nutty Gruyere cheese, and finely chopped broccoli, these make the perfect grab-and-go breakfast or a wholesome snack. They’re easy to customize and great for meal prep!
Ingredients
Scale
- 10 large eggs
- 1/4 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 3/4 cup shredded Gruyere cheese
- 5 slices cooked bacon, diced small
- 1 1/4 cups cooked, finely chopped broccoli
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or line with muffin liners.
- In a large mixing bowl, crack the eggs and whisk them together with the whole milk, kosher salt, black pepper, garlic powder, and ground mustard until fully combined.
- Stir in the shredded Gruyere cheese, diced bacon, chopped broccoli, and grated Parmesan cheese.
- Evenly pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top. You can test for doneness by inserting a toothpick in the center of one; it should come out clean.
- Let the egg muffins cool slightly before serving. Enjoy immediately or store in an airtight container in the fridge for up to 4 days.
- To reheat, simply microwave for 20-30 seconds or warm in the oven for a few minutes.
Notes
- You can customize these muffins by adding other vegetables, such as bell peppers or spinach, or swapping the bacon for sausage or ham.
- These muffins are great for meal prepping and can be frozen for up to a month. Reheat them as needed for a quick breakfast.
- For a dairy-free option, substitute the milk with a dairy-free alternative and use dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American