Easy Egg Muffin Cups Recipe
Kickstart your mornings with a healthy and delicious breakfast by trying this versatile recipe for easy egg muffin cups. Packed with protein and customizable ingredients, these egg muffins are perfect for meal prep and can be tailored to suit your taste buds. This recipe is an ideal choice for those busy mornings when you need a nutritious option in a hurry.
Growing up, my mom always made sure that we never skipped breakfast. One of the fondest memories I have from childhood is waking up to the aroma of freshly baked egg muffin cups on Sunday mornings. Over time, these little savory delights became a family tradition, adapted and enjoyed in countless variations. We loved swapping stories over breakfast, each of us clinging to our favorite twist on the classic recipe.
Why You’ll Love This Recipe
These egg muffin cups are not only simple to make, but they also provide an excellent way to incorporate more nutrients into your diet. They’re a great option for meal prep, as they store well in both the fridge and freezer. With endless customization possibilities, you can adjust the flavors to suit everyone’s preferences, making them an ideal breakfast for the whole family.
Ingredients Notes
The beauty of this recipe lies in its flexibility. You can use a variety of vegetables, meats, and cheeses to suit your dietary needs or preferences. Opt for organic eggs for superior taste and nutritional value. If you’re short on fresh produce, consider using frozen vegetables as a convenient alternative, ensuring they are thawed and drained well.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray or line each cup with a paper liner to prevent sticking.
Step 2
In a large mixing bowl, crack the eggs and whisk them thoroughly. Mix in salt, pepper, and your choice of herbs such as chives or basil for added flavor.
Step 3
Prepare your vegetables and meat by dicing them into small pieces. Common choices include bell peppers, onions, spinach, and cooked sausage or bacon.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Step 4
Add the vegetables and meat to the egg mixture. Stir in your preferred type of cheese, such as cheddar or feta, for a gooey texture.
Step 5
Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 20-25 minutes or until the eggs are set and the tops are golden brown.
Storage Options
Allow your egg muffin cups to cool completely before storing them in an airtight container in the refrigerator for up to four days. For longer storage, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to two months. Reheat in the microwave or oven before serving.
Variations & Substitutions
Cater to different dietary needs by experimenting with ingredients. Substitute egg whites for whole eggs for a lower-calorie option, or use dairy-free cheese for a lactose-free choice. Add a spice kick with jalapeños, or include diced tomatoes and avocado for a Southwestern flair.
Serving Suggestions
These egg muffin cups are perfect not only for breakfast but also as a quick snack or light lunch. Pair them with fresh fruit, a side salad, or a wholesome smoothie to create a balanced meal. They’re also an excellent choice for brunch gatherings or picnics.
Frequently Asked Questions
Can I make these egg muffins without meat? Absolutely! You can easily turn this recipe vegetarian by omitting the meat and adding more vegetables, such as mushrooms or broccoli. This enhances the nutritional profile without compromising on taste.
How do I prevent the muffins from sticking to the pan? To ensure your muffins come out effortlessly, use a generous amount of cooking spray or line your muffin tin with paper liners. A silicone muffin tray can also help avoid sticking.
Can I prepare the egg mixture in advance? Yes, you can prepare the egg mixture the night before and store it in the refrigerator. The next morning, simply pour the mixture into the muffin cups and bake as directed.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Egg Muffin Cups Recipe
Ingredients
Main Ingredients
- 6 large eggs preferably organic
- 0.5 cup milk can use any type
- 0.25 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
- 0.5 cup cheddar cheese shredded
- 0.5 cup bell pepper diced
- 0.5 cup fresh spinach chopped
- 2 tablespoons green onions sliced
- 0.25 cup tomato diced, optional
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or line it with muffin liners.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the cheese, bell pepper, spinach, green onions, and tomatoes, if using.
- Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden.
- Allow to cool slightly before removing from the muffin tin. Serve warm or store in the refrigerator for up to 4 days.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
