Mini Egg Muffins
Make 18 on Sunday, grab and go all week
15
Min Prep
7.5g
Protein
100
Calories
5
Days Fresh
Ingredients
- 8 large eggs / 400g
- ½ cup grated cheese (cheddar or mix) / 60g
- ½ cup sweetcorn (optional) / 75g
- ¼ cup diced bell peppers / 40g
- 2 tbsp whole milk / 30ml
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Grease 18-cup mini muffin tin
- Whisk eggs with milk, salt, and pepper in large bowl
- Divide cheese and vegetables evenly among muffin cups
- Pour egg mixture over vegetables, filling cups ¾ full
- Bake 12-15 minutes until eggs are set and lightly golden
- Cool completely before storing. Refrigerate up to 5 days
Nutrition Facts (2 Muffins)
100
Calories
7.5g
Protein
2g
Carbs
6.5g
Fat
0g
Fiber
Assumptions: 8 large eggs (400g), 60g cheddar, 30ml milk, veggies as listed; batch yields 18 minis. Per 2 minis ≈ 100 kcal, 7.5g protein, 6.5g fat, 2g carbs. Varies with cheese type and add-ins.
Make-Ahead Success Tips
- Storage: Store in airtight container in fridge for up to 5 days
- Freezing: Freeze for up to 3 months. Thaw overnight and reheat
- Reheating: Microwave 30 seconds or until heated through
- Kid approval: Let kids choose their favorite add-ins (cheese, corn, ham)
- Batch cooking: Double recipe and freeze half for later
Popular Variations
Ham & Cheese: Add diced ham with cheddar cheese
Veggie Loaded: Include spinach, tomatoes, and mushrooms
Mexican Style: Add salsa, cheese, and mild peppers
Simple Classic: Just cheese and herbs for picky eaters
Breakfast Sausage: Include pre-cooked breakfast sausage crumbles