Description
Cheesy Protein Egg Muffins are the ultimate grab-and-go breakfast packed with eggs, cheese, and your choice of protein. Perfect for meal prep, low-carb diets, and high-protein needs, these fluffy egg muffins are easy to make, customizable, and freezer-friendly.
Ingredients
8 large eggs
1/4 cup milk
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon or sausage
1/3 cup chopped bell peppers
1/2 cup chopped spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
Nonstick spray or oil for greasing the muffin tin
Instructions
1. Preheat your oven to 375°F and grease a 12-cup muffin tin with nonstick spray or oil.
2. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
3. Fold in the shredded cheddar, cooked bacon or sausage, chopped bell peppers, and spinach.
4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake for 18 to 22 minutes, until the tops are set and slightly golden.
6. Let cool for a few minutes in the pan, then remove and serve warm or store for later.
Notes
Use freshly shredded cheese for best melt and texture.
Make it vegetarian by skipping the meat or using plant-based sausage.
These muffins freeze great — just wrap individually and reheat when needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 135mg