School Morning Egg Muffin Boxes
These easy school morning egg muffin boxes are a perfect solution for busy mornings. Packed with protein and customizable with your favorite toppings, they make breakfast meal prep a breeze.
Equipment
- 1 Muffin tin 12-cup capacity
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Egg Muffins
- 12 large eggs
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1/2 cup diced onions
- Salt and pepper to taste
Optional Add-ins
- Chopped mushrooms
- Diced tomatoes
- Cooked crumbled turkey sausage
- Chopped fresh herbs
- Sliced olives
Instructions
Preparation
- Preheat oven to 375°F. Grease a 12-cup muffin tin with non-stick spray or line with silicone liners.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in the cheese, bell peppers, spinach, and onions.
- Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until eggs are set and tops are golden.
Serving
- Once cooled, place muffins in individual meal prep containers with a side of fresh fruit or veggies.
- Enjoy immediately or store for later consumption.
Storage
- Keep the egg muffins refrigerated in airtight containers for up to four days.
- For longer storage, freeze muffins for up to three months. Reheat before serving.
Notes
Pro Tips: Store muffins in airtight containers to maintain freshness. Reheat in the microwave for 30 seconds for a warm breakfast. Customize muffins with your family’s favorite ingredients. Freeze extra muffins for up to three months.
Ingredient Substitutions: Use almond milk for a dairy-free option. Substitute cheddar with mozzarella or feta for a different flavor.
How to Serve: Pair with fresh fruits or a small salad for a complete meal. Add a slice of whole grain toast for extra fiber.
Storage & Freshness: Keep refrigerated for up to four days. Freeze for longer storage.
Make-Ahead Tips: Prepare and bake muffins in advance, then store in the fridge or freezer until needed.
Ingredient Substitutions: Use almond milk for a dairy-free option. Substitute cheddar with mozzarella or feta for a different flavor.
How to Serve: Pair with fresh fruits or a small salad for a complete meal. Add a slice of whole grain toast for extra fiber.
Storage & Freshness: Keep refrigerated for up to four days. Freeze for longer storage.
Make-Ahead Tips: Prepare and bake muffins in advance, then store in the fridge or freezer until needed.