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I love quick, healthy breakfasts that are full of protein. That’s why I adore these egg muffin cups. They’re perfect for busy mornings and making meals ahead.
https://www.youtube.com/watch?v=Ev9QcU-EmGc
These cups are great for anyone on Whole30, gluten-free, or keto. I add bell peppers, onions, and spinach for extra nutrients. You can make them your own way.
You can make 12 muffins in just 35 minutes. Keep them in the fridge for 5 days or freeze for 6 months. Your future self will be so grateful for these protein snacks!
Exact Ingredients List (+ Possible Substitutes)
I love making egg muffin cups because they’re so versatile. You need 10 large eggs, salt, pepper, and some onion and garlic powder for flavor. For veggies, I chop red onions and bell peppers and add chopped spinach.
My top protein choices are crispy bacon or bulk pork sausage. Sometimes, I add a bit of whole milk for creaminess. And, I always put shredded Cheddar cheese on top.
If you’re missing some ingredients, don’t worry! Here are some easy swaps:
- Replace spinach with kale or Swiss chard
- Swap bell peppers for zucchini or mushrooms
- Use turkey bacon instead of pork
- Try goat cheese or feta as alternatives to Cheddar
These egg muffins are super flexible. You can mix and match veggies and proteins to make your breakfast just right. Try adding paprika, dried herbs, or a bit of hot sauce for more flavor.
Every time I make these, they turn out a little different. That’s what makes them so fun!
Instructions
I start by preheating my oven to 350°F. While it warms up, I prepare my muffin tin. I use a 12-cup tin and spray each cup with non-stick spray. This makes them easy to take out later.
Then, I mix my egg mixture in a big bowl. I put in a dozen eggs and add salt, pepper, and garlic powder. I mix it all up well.
Now, it’s time for fun! I put veggies like bell peppers, spinach, and cherry tomatoes in the muffin cups. Sometimes, I add cooked bacon or sausage for extra taste.
I fill each cup with egg mixture, leaving a bit of room. This lets the eggs puff up while baking. Then, I put them in the oven.
It takes about 20-25 minutes for the egg muffins to cook. I check them with a toothpick. When it comes out clean, they’re ready. After baking, I let them cool a bit before taking them out. And that’s it! Breakfast is ready.
- Preheat oven to 350°F
- Grease muffin tin
- Whisk eggs and seasonings
- Add veggies to cups
- Pour egg mixture
- Bake for 20-25 minutes
Tips, Tricks & Storing
I love meal prep tips that save time and effort. Egg muffin cups are perfect for this! After cooking, let them cool completely. Then, store them in an airtight container in your fridge. They’ll stay fresh for up to 5 days.
Freezing egg muffins is a great option for longer storage. Place them in a freezer-safe bag, removing as much air as possible. They’ll keep for up to 6 months. When you’re ready to eat, just grab one and go!
Reheating instructions are simple. For chilled muffins, microwave for about a minute. You can also reheat them in a skillet with a little water, covered. This keeps them moist and delicious.
For frozen muffins, I wrap them in a damp paper towel and microwave for 1-2 minutes. This prevents them from drying out during reheating.
These storage methods make egg muffin cups ideal for busy mornings or quick snacks. Plus, you can customize them with leftover veggies or meats from your fridge. It’s a tasty way to reduce food waste!
Egg muffin cups are my go-to for easy, nutritious meals throughout the week. They’re so versatile and convenient!
Recipe Variations & Serving Suggestions
I love making egg muffin variations! I add broccoli, mushrooms, or zucchini for a veggie boost. These add flavor and nutrients to my breakfast.
For extra protein, I mix in deli meat, crumbled sausage, or leftover grilled chicken. Cheese lovers, try different shredded cheeses on top for a gooey surprise.
These snacks are great for busy mornings or a quick energy boost. I often pack them in my lunchbox for a tasty treat.
To make a full meal, pair these muffins with fresh fruit or avocado toast. Or, for a lighter option, serve them with a crisp side salad. The possibilities are endless with these versatile egg muffin cups!