Easy Meal Prep Egg Muffins

by Jun 4, 2018

These egg muffins are perfect for prepping a healthy breakfast ahead of time when you don’t want to cook eggs each morning. You can easily adapt them to fit your diet type:

Dairy-free, Paleo & Whole30: just exclude half & half and cheese.

Keto: choose lower carb vegetables like spinach to add to the muffins. Throw in some leftover bacon, sausage, etc!

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Easy Meal Prep Egg Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Prep Day


  • 12 eggs
  • ½ cup Half and half
  • 1 cup chopped vegetables great way to use up leftovers. Bell peppers, frozen spinach, mushrooms, etc are all great veggies to add to your egg muffins
  • Shredded Cheese optional


  1. Preheat: oven to 350°F.
  2. Spray: 12 cup muffin tin with nonstick spray.
  3. Beat: eggs with a fork or whisk in a large bowl.
  4. Add: chopped veggies to bottom of muffin cups.
  5. Pour: eggs evenly into muffin tins over the veggies.
  6. Top: with cheese (optional).
  7. Bake: for 20 minutes. Do not overcook or they will have a spongy texture. The muffins will deflate a little bit after you pull them out of the oven and this is normal.

Cooking tips: it will taste better if the vegetables you add are already cooked instead of throwing in raw veggies. You can also make multiple flavors in one batch to customize for different family members taste preferences or to keep you from getting tired of eating the same thing. Green chiles & cheese, broccoli & cheddar, sun-dried tomatoes and feta are all examples of different muffins you can make!


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