Egg Muffin Cups
Savory Egg Muffin Cups packed with protein and customizable fillings, perfect for busy mornings or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (e.g., bell peppers, spinach, onions)
- 1 cup shredded cheese (e.g., cheddar, mozzarella)
- 1/2 cup cooked and crumbled bacon or sausage (optional)
- Salt and pepper to taste
- Cooking spray or olive oil for greasing muffin tin
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with cooking spray or olive oil to prevent sticking.
- Whisk together the eggs and milk until well blended in a large bowl.
- Season the mixture with a pinch of salt and pepper to taste.
- Stir in your chosen diced vegetables, shredded cheese, and any cooked meat, if you’re using it.
- Pour the egg mixture evenly into the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until the eggs are set and the tops look slightly golden.
- Allow to cool for a few minutes before carefully removing from the tin.
Notes
These muffin cups can be made ahead of time and stored in the fridge for up to 5 days. They can also be frozen for longer storage.
Find it online: https://breakfastrecip.com/egg-muffin-cups/