Description
Egg muffins are a quick and easy way to meal prep breakfast on-the-go, loaded with cheddar cheese, bacon bits, and green onions. Make 12 in 30 minutes.
Ingredients
- 1 cup cheddar cheese, shredded
- 1/4 cup salami or cooked bacon, finely chopped
- 1/4 cup green onions, finely chopped
- 12 large eggs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 350 F. Prepare a 12-cup silicone muffin pan by spraying generously with cooking spray oil.
- Add and divide cheddar cheese, salami and green onion evenly into each muffin cup.
- In a large measuring cup or mixing bowl, whisk together eggs, salt, and pepper until smooth. Pour egg mixture 3/4 full into each cup and gently stir the mixture with a spoon to help disperse the cheese and salami evenly.
- Bake for 20 minutes until fully set. Serve immediately or store for up to 5 days in an airtight container in the refrigerator..
Notes
Easy cleanup tip: Use a 12-cup silicone muffin pan or paper cupcake liners (or reusable silicone liners) for easy cleanup and takeout.
How to store: Store leftover egg muffins in the fridge for up to 4-5 days. Allow them to cool to room temperature before storing in an airtight container or wrapping individually in plastic cling wrap.
How to freeze: Allow these egg muffins to cool completely, then wrap individually in plastic wrap and store in an airtight container or freezer bag. Freeze for up to 3 months. To eat, allow them to thaw in the fridge or at room temperature for a few hours. They’re a super easy breakfast to meal prep for the next few months!
How to reheat: You can eat these egg bites warm or cold (no need to reheat!). To reheat, pop them into a 350F preheated oven for 10 minutes, or air fryer for 5 minutes. You can also reheat in the microwave, covered, on a low heat setting for 15-second intervals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American