Gluten Free Make-Ahead Egg Muffins
Customizable mini egg bakes you can prep ahead, freeze, and reheat for quick breakfasts or snacks.
Total time: 30 min | Serves: 12 muffins
Ingredients
- 10 large eggs
- 1/3 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- Fillings of your choice: diced peppers, mushrooms, spinach, ham, cooked sausage, bacon, shredded cheese
Instructions
- 1.Preheat oven to 350°F. Grease a 12-cup muffin tin well with cooking spray.
- 2.In a large bowl or measuring cup with a spout, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
- 3.Pour the egg mixture evenly into the muffin cups, filling each about 1/2 to 2/3 full.
- 4.Drop your chosen vegetable, protein, and cheese into each cup, varying the combo cup to cup if you want different flavors in one batch. Stir gently in each cup with a fork or toothpick to distribute.
- 5.Bake 18–20 minutes, until the eggs are puffed, set, and no longer jiggly in the center.
- 6.Let cool in the pan for 5 minutes before running a knife around the edges and popping them out.
Notes: Pour the plain egg base first, then customize each cup individually — good for making several flavors in one batch, especially with picky eaters. Watery vegetables (mushrooms, zucchini) do better sautéed first. Keeps in the fridge 3–4 days, or freeze and reheat in the microwave or toaster oven.