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Basic Egg Muffin Cups

Close-up of three freshly baked Egg Muffin Cups topped with melted cheese and visible pieces of ham.
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Simple, portable egg cups perfect for meal prepping breakfasts for the week.

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 meat (ham, turkey, or bacon)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup chopped vegetables (spinach, bell peppers, or onions)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a standard 12-cup muffin tin well.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the cooked meat, cheese, and chopped vegetables evenly among the 12 muffin cups.
  4. Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 20 minutes, or until the eggs are set and lightly golden. A knife inserted near the center should come out clean.
  6. Let the egg cups cool in the tin for 5 minutes before carefully removing them.

Notes

  • For freezing: Cool the cooked egg cups completely. Place them in a freezer-safe bag or container. They keep well for up to one month.
  • To reheat from frozen: Microwave one or two cups for 60 to 90 seconds, or until heated through.
  • To reheat from refrigerated: Microwave for 20 to 30 seconds per cup.

Nutrition

Find it online: https://spoonsprout.com/egg-muffin-cups-easy-prep-breakfast/