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Easy Make-Ahead Egg Muffins for Busy School Mornings

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These easy make-ahead egg muffins are packed with protein, reheat in thirty seconds, and are perfect for busy school mornings. They’re tender, fluffy, and customizable with your favorite mix-ins.

Ingredients

Scale
  • 12 large eggs
  • 1 cup small curd cottage cheese
  • 1 cup shredded cheddar cheese
  • ¼ cup milk (any kind)
  • ½ pound cooked breakfast sausage, crumbled
  • ½ cup finely diced bell pepper (any color)
  • ¼ cup finely diced onion (yellow or white)
  • ½ teaspoon kosher salt (or ¼ teaspoon table salt)
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • Optional mix-ins: chopped spinach, mushrooms, jalapeños, sun-dried tomatoes

Instructions

  1. Preheat your oven to 375°F (190°C). Place your muffin tin in the oven while it preheats.
  2. Cook your meat if needed. If using raw sausage or bacon, cook in a skillet over medium heat until browned and cooked through. Drain excess grease and let cool slightly.
  3. Prep your vegetables. Dice bell pepper and onion into small, even pieces (about pea-sized). If using spinach, give it a rough chop.
  4. Whisk the eggs. Crack all 12 eggs into a large mixing bowl. Add cottage cheese, milk, salt, pepper, and garlic powder. Whisk until well combined and slightly frothy. Do not over-whisk.
  5. Add your mix-ins. Stir in shredded cheese, cooked meat, and diced vegetables. Fold together gently with a spatula.
  6. Fill the muffin tin. Carefully remove the hot muffin tin from the oven. Spray each cup generously with non-stick cooking spray. Ladle the egg mixture into each cup, filling them about ¾ full.
  7. Bake for 18-20 minutes, until the eggs are set and the tops are lightly golden. A toothpick inserted in the center should come out clean.
  8. Cool in the pan for 5 minutes. Run a knife around the edges to loosen them.
  9. Transfer to a cooling rack. Let cool completely before storing.

Notes

Don’t skip the cottage cheese—it’s the key to tender, moist muffins that don’t dry out when reheated. Let eggs, milk, and cottage cheese come to room temperature for 15 minutes before starting. Do not over-whisk the eggs. For perfectly even muffins, use a cookie scoop or ¼-cup measuring cup to portion the batter. If making a double batch, rotate pans halfway through baking. Let muffins cool completely before storing to prevent sogginess.

Nutrition

Keywords: egg muffins, make-ahead breakfast, school mornings, protein breakfast, easy breakfast, freezer-friendly

Find it online: https://tablemira.com/easy-make-ahead-egg-muffins-for-busy-school-mornings/