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Best Make-Ahead Mini Egg and Cheese Breakfast Muffins

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These Easy Make-Ahead Mini Egg and Cheese Breakfast Muffins are a warm, protein-packed breakfast that’s ready before you even have to think about it. They’re the kind of thing you pull from the fridge, pop in the microwave, and suddenly your chaotic Tuesday morning feels a little more manageable.

Ingredients

Scale
  • 8 large eggs
  • ¼ cup (60 ml) milk
  • 1 cup (120 g) shredded cheddar cheese
  • ½ cup (120 g) cooked breakfast sausage, crumbled
  • ¼ cup (40 g) finely diced red bell pepper
  • 3 tablespoons sliced green onions
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • Optional: pinch of garlic powder, handful of fresh spinach (chopped), 1 tablespoon chopped jalapeño, crumbled feta

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Generously spray a 24-cup mini muffin tin with non-stick cooking spray.
  2. Cook the sausage if not already done: crumble in a skillet over medium heat for about 5-6 minutes until browned. Let cool on a paper towel-lined plate.
  3. Dice the bell pepper and slice the green onions into small pieces (about pea-sized).
  4. In a large mixing bowl, crack 8 large eggs. Add ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk gently (about 15 strokes) just until yolks and whites are combined—do not over-whisk.
  5. Fold in the cheese, sausage, bell pepper, and green onions using a spatula. Stir just until evenly distributed.
  6. Spoon the mixture into the prepared muffin cups, filling each about ¾ full. Use a small cookie scoop for even portions.
  7. Bake for 10-12 minutes. Start checking at 10 minutes—muffins are done when edges are set and lightly golden, and centers look just barely set (they should jiggle slightly).
  8. Let cool in the pan for 5 minutes. Run a small knife around the edges to loosen, then transfer to a cooling rack.

Notes

Don’t overbake—pull muffins when centers are still slightly soft; they continue cooking from residual heat. Use room-temperature eggs for fluffier texture. Grate your own cheese for best melting. For freezing: cool completely, freeze in single layer, then transfer to freezer bag for up to 3 months. Reheat refrigerated muffins 20-30 seconds in microwave, frozen 45-60 seconds.

Nutrition

Keywords: egg muffins, breakfast muffins, make-ahead breakfast, mini egg muffins, egg and cheese muffins, breakfast meal prep

Find it online: https://cookyep.com/best-make-ahead-mini-egg-and-cheese-breakfast-muffins/