Make-Ahead Egg Muffins

Instructions

1. Preheat oven to 175°C (350°F). Grease a 12-cup muffin tin well with butter or oil.

2. Prep fillings. Cook bacon or sausage if not already cooked. Dice vegetables.

3. Whisk eggs. In a large bowl, whisk eggs with salt and pepper until well combined.

4. Distribute fillings. Divide meat, cheese, and vegetables evenly among muffin cups.

5. Pour eggs. Fill each cup about ¾ full with the egg mixture.

6. Bake. 20-25 minutes until eggs are set and tops are slightly golden.

7. Cool and store. Let cool for 5 minutes before removing. Store in the fridge for up to 5 days.

Variations

• Carnivore: Skip the veggies, double the meat and cheese
• Mediterranean: Feta, olives, sun-dried tomatoes
• Southwest: Jalapeño, pepper jack cheese, chorizo
• Italian: Pepperoni, mozzarella, Italian herbs

Meal Prep Tips

• Make a batch on Sunday for the whole week
• Reheat in microwave for 30-45 seconds
• Also freeze well—thaw overnight in fridge
• Mix up flavours to prevent boredom