Can I freeze breakfast egg muffins?

Absolutely, Freezing is my secret weapon for always having breakfast ready. Just let them cool completely, wrap each one individually in parchment paper (cling film works too, but sometimes sticks), and pop them in a freezer bag. They'll keep beautifully for about a month. When you're ready to eat, no need to thaw - just microwave straight from frozen for about 45 seconds to a minute. I keep a stash in my office freezer for those "oh no, I forgot breakfast again" emergencies.

Can I use egg whites instead of whole eggs?

You sure can - I do this all the time when I'm watching calories. Swap the 6 whole eggs for 12 egg whites (about 1 1/2 cups). The texture will be slightly less rich, but still delicious. Pro tip: add an extra tablespoon of milk or a teaspoon of olive oil to keep them from drying out. My fitness-obsessed brother swears by adding a pinch of cream of tartar to make them fluffier too.

How long do breakfast egg muffins last in the fridge?

In my experience, they're best within 3 days when stored properly in an airtight container. After that, they start to get a little rubbery (though still edible). I always do the smell test - if they smell eggy but still fresh, they're good. If you get that funky sulfur smell, toss 'em. Truth is, mine never last more than two days because my family gobbles them up so fast.

6 Irresistible Breakfast Egg Muffins That Save Mornings -

Name: 6 Irresistible Breakfast Egg Muffins That Save Mornings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup milk; 1/2 cup chopped bell peppers; 1/4 cup diced onions; 1/4 cup shredded cheese; 1/4 teaspoon salt; 1/4 teaspoon black pepper

6 Irresistible Breakfast Egg Muffins That Save Mornings

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Easy and healthy breakfast egg muffins packed with protein and vegetables. Perfect for meal prep or a quick morning bite.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

6 large eggs
1/4 cup milk
1/2 cup chopped bell peppers
1/4 cup diced onions
1/4 cup shredded cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat oven to 375°F (190°C). Grease a muffin tin.
Whisk eggs and milk in a bowl. Add salt and pepper.
Stir in bell peppers, onions, and cheese.
Pour mixture evenly into muffin cups.
Bake for 20 minutes or until set.
Let cool slightly before serving.

Notes

Store in an airtight container for up to 3 days.
Reheat in the microwave for 30 seconds.
Customize with spinach, mushrooms, or ham.

Find it online: https://recipeszest.com/breakfast-egg-muffins-recipe-easy-healthy/