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I love easy breakfast recipes. These egg muffins are my favorite for a protein-packed start. In just 45 minutes, I make 12 servings of these tasty breakfast egg cups. They’re great for meal prep, saving me time on busy mornings.
https://www.youtube.com/watch?v=Ev9QcU-EmGc
Each muffin has about 10g of protein. This keeps me full and gives me energy. I like how these egg cups are versatile. I can mix in different veggies and proteins to keep things interesting.
It’s easy to make them. Just mix eggs, veggies, cheese, and maybe some meat in a muffin tin. Then bake at 350°F for half an hour. Trust me, this easy breakfast recipe will make your mornings better!
Exact Ingredients List (+ Possible Substitutes)
I love making egg muffins because they’re so versatile. I use 8-12 large eggs, 1/4 cup milk, and colorful veggies. Bell peppers, spinach, and tomatoes are my top picks.
For protein, I add 1/2 pound of cooked sausage or 2-3 ounces of crispy bacon. Cheese makes them extra tasty. I use 1/2 cup of shredded cheddar or crumbled feta.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Want to try something different? Use egg whites for less fat. Change veggies with what you have at home. Any shredded cheese is good in this recipe. Just keep the amounts the same for the best taste and texture.
Instructions
I’m excited to share my favorite muffin tin recipe for egg cups! First, I preheat my oven to 350°F. Then, I grease a 12-cup muffin tin to prevent sticking and make cleanup easy.
Next, I get my ingredients ready. If I’m using meat, I cook it and drain the fat. Then, I chop my veggies into small pieces. In a big bowl, I mix eggs, milk, and seasonings together.
Now, it’s time to add fun stuff! I put in chopped vegetables, shredded cheese, and cooked meat. I stir everything well so it’s spread out right. Then, I pour the mix into muffin cups, filling them 3/4 full.
Into the oven they go! I bake them for 20-30 minutes. They’re done when they’re set and a toothpick comes out clean. After baking, I let them cool a bit before taking them out of the tin.
It takes me about 45 minutes to make these tasty egg cups. The prep is around 15 minutes, and baking takes 30 minutes. It’s a quick way to make protein-packed breakfasts for the week!
Tips, Tricks & Storing
I love making egg muffins for breakfast. They’re simple to make and store well. After they cool, I put them in an airtight container. They keep fresh in the fridge for 3 days.
If I want to keep them longer, I freeze them. I wrap each muffin in plastic wrap and put them in a freezer bag. They stay good for 3 months this way. To reheat, just 30 seconds in the microwave from the fridge. Frozen ones take 1-2 minutes.
For easy removal, I use non-stick spray or paper liners. After baking, I let the muffins cool a bit before taking them out. This stops them from sticking and makes cleaning easy.
- Make a large batch for the week
- Portion into individual containers
- Label with dates for easy tracking
These tips make egg muffins great for meal prep. I can easily grab one on busy mornings. With a little planning, I always have a healthy breakfast ready.
Recipe Variations & Serving Suggestions
I love egg muffins for their versatility. For a Mediterranean twist, I mix in feta, spinach, and tomatoes. When I’m in the mood for Mexican flavors, I add salsa, peppers, and cheddar.
Ham and cheese is always a classic combo. These egg muffin variations keep breakfast exciting and delicious.
For those watching their carbs, egg muffins make a perfect low-carb breakfast. I skip starchy veggies and focus on protein-rich fillings. To boost flavor, I serve them with avocado slices, fresh salsa, or a dash of hot sauce.
These healthy breakfast ideas are great for busy mornings.
Egg muffins aren’t just for breakfast. I enjoy them at brunch, pack them for picnics, or grab one as a high-protein snack. They pair well with fresh fruit, whole grain toast, or a side of yogurt for a complete meal.
Depending on the ingredients, each muffin packs about 70 to 143 calories. This makes them a nutritious choice any time of day.