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Egg Muffin Cups

Delicious Egg Muffin Cups: Your Easy Make-Ahead Breakfast

Egg Muffin Cups are versatile, freezer-friendly, and perfect for busy mornings. A delicious and customizable breakfast option for all!
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 12 large Eggs Use whole eggs or egg whites.
  • 1/2 cup Milk Substitute with unsweetened oat or almond milk for dairy-free.
For Flavor
  • 1 cup Cheese Use your favorite type, dairy-free options are okay.
  • 2 cups Vegetables Choose small diced, avoid watery options.
  • 1 cup Meat (optional) Use cooked meats or plant-based alternatives.
Seasonings
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Paprika Smoked paprika for a twist.

Equipment

  • Muffin tin
  • Skillet
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C) and butter each muffin tin cavity.
  2. Sauté raw meats and water-rich vegetables in a skillet over medium heat for 3-5 minutes.
  3. Layer cooked meat and chopped vegetables into the muffin cups, reserving cheese.
  4. Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until smooth.
  5. Pour the egg mixture into muffin cups about 80% full and top with reserved cheese.
  6. Bake in the preheated oven for 18-22 minutes until centers are set and edges are golden.
  7. Cool for 5 minutes, then run a knife around the edges and lift out with a spatula.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 4gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Chill cooked vegetables before mixing to prevent sogginess. Store in an airtight container for up to 4 days, or freeze for up to 3 months.

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