Easy Make Ahead Breakfast Egg Muffin Cups
Whip up these simple egg muffin cups for perfect breakfast meal prep. They are great grab and go eggs for busy mornings and freeze well for later.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk or unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped cooked ham or turkey bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped bell peppers (any color)
- 1/4 cup chopped spinach
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
- In a large bowl, whisk the eggs, milk, salt, and pepper together until they are well combined and slightly frothy.
- Divide the cooked ham or turkey bacon, cheese, bell peppers, and spinach evenly among the prepared muffin cups.
- Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full. Do not overfill.
- Bake for 15 to 18 minutes, or until the egg muffin cups are set in the center and lightly golden.
- Let the cups cool in the tin for about 5 minutes before carefully removing them with a small offset spatula or butter knife.
Notes
- For freezer storage, let the egg bites cool completely. Place them in a freezer-safe, airtight container or zip-top bag. They keep well for up to one month.
- To reheat from frozen, microwave one or two cups on medium power for 60 to 90 seconds, or until heated through.
- Feel free to swap the mix-ins. Try mushrooms, onions, or different cheeses for variety in your breakfast meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 1
- Sodium: 250
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 8
- Cholesterol: 150