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Simple Egg Muffin Cups

A close-up of five golden brown Egg Muffin Cups piled on a white plate, baked with visible ham and herbs.
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Bake portable, omelet-style egg cups perfect for quick breakfasts or meal prepping.

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). Lightly grease a 12-cup standard muffin tin.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Distribute the cooked meat, cheese, and chopped vegetables evenly among the prepared muffin cups. Fill each cup about one-third full.
  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.
  6. Remove from the oven and let the cups cool in the tin for 5 minutes before carefully removing them.

Notes

  • For meal prep, cool the egg cups completely. Store them in an airtight container in the refrigerator for up to 4 days.
  • To freeze, place cooled egg cups in a freezer-safe bag or container. Freeze for up to 2 months.
  • Reheat frozen cups in the microwave for 45 to 90 seconds, or until heated through.

Nutrition

Find it online: https://tasteportfolio.com/egg-muffin-cups-breakfast-meal-prep/