Level: Easy
Yield: 12 egg muffins
Nutritional Analysis Per Serving
Serving Size: 1 of 12 servings
Calories: 350
Total Fat: 28 g
Saturated Fat: 10 g
Carbohydrates: 3 g
Dietary Fiber: 0 g
Sugar: 1 g
Protein: 21 g
Cholesterol: 216 mg
Sodium: 633 mg

Total: 35 min
Active: 10 min

Whip up breakfast bliss on the go with these irresistible egg muffins! Baked to fluffy perfection in a muffin tin, this meal prep hack is your ticket to grab-and-go mornings packed with flavor. Customize with your favoriteslike savory sausage and peppers, zesty Buffalo chicken, or timeless bacon and cheeseand get ready to transform busy days into delicious adventures.

Base:
Nonstick cooking spray
10 large eggs
2 teaspoons kosher salt (see Cook's Note)

Sausage and Peppers Variation:
8 ounces cooked ground sausage (sweet Italian, spicy, chorizo)
9 mini sweet peppers (about 9 ounces), cut into 1/2-inch pieces, sauted until tender

Bacon and Cheese Variation:
12 strips cooked bacon, crumbled into large pieces
6 slices American cheese, crumbled into large pieces

Buffalo Chicken Variation:
3/4 cup shredded cooked chicken (about 8 ounces)
3 tablespoons Buffalo chicken sauce
3/4 cup crumbled blue cheese

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.

For the Bacon and Cheese variation, reduce the salt in the base from 2 teaspoons to 1 teaspoon.