Easy Make Ahead Breakfast Egg Muffin Cups
Bake portable, protein-packed egg muffin cups perfect for breakfast meal prep. These grab and go eggs are simple to make and great for busy weeks.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped cooked meat (like ham or turkey bacon)
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chopped vegetables (like bell peppers or spinach)
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a 12-cup muffin tin or use silicone liners.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Distribute the chopped meat, cheese, and vegetables evenly among the prepared muffin cups. Fill each cup about halfway with the mix-ins.
- Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full. Do not overfill.
- Bake for 15 to 20 minutes, or until the egg cups are set and lightly golden. A knife inserted near the center should come out clean.
- Let the egg muffin cups cool in the tin for a few minutes before carefully removing them.
- For meal prep, cool completely, then store in an airtight container in the refrigerator for up to 4 days or freeze for later.
Notes
- To reheat from the refrigerator, microwave for 30 to 45 seconds.
- For frozen cups, microwave for 1 to 2 minutes, checking for warmth before serving.
- Feel free to swap in your favorite low carb breakfast additions like mushrooms or onions.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 8
- Cholesterol: 150