Easy meal-prep breakfast cups (Print Version)

# Ingredients:

→ Base Ingredients

01 - 8 large eggs
02 - 1/2 cup milk (optional, for fluffier texture)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Add-Ins (Customizable Options)

05 - 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
06 - 1/2 cup bell peppers, diced
07 - 1/4 cup onion, finely chopped
08 - 1/2 cup cooked bacon, ham, or sausage, crumbled
09 - 1/4 cup spinach or kale, chopped
10 - 1/4 teaspoon garlic powder (optional)

# Instructions:

01 - Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter.
02 - Whisk the eggs in a large mixing bowl, adding milk, salt, pepper, and garlic powder (if using) until well combined.
03 - Prepare the add-ins by chopping vegetables, shredding cheese, and cooking meats if needed.
04 - Distribute the fillings evenly into each muffin cup, then pour the egg mixture over them, filling each cup about 3/4 full.
05 - Bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top.
06 - Let the muffins cool in the pan for 5 minutes before removing them with a knife or spatula.
07 - Serve immediately, or store for later use in the refrigerator or freezer.

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