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Easy Make Ahead Breakfast Egg Muffin Cups

Close-up of four savory Egg Muffin Cups filled with spinach, red peppers, and cheese on a white plate.
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These simple egg muffin cups are perfect for breakfast meal prep. Bake a batch on Sunday for grab and go eggs all week long.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 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

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the ham or turkey bacon, cheese, bell peppers, and spinach evenly among the prepared muffin cups. Do not overfill.
  4. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the egg cups are set and lightly golden brown.
  6. Let the egg muffin cups cool in the tin for 5 minutes before carefully removing them with a small offset spatula or knife.
  7. Serve warm or cool completely for meal prepping.

Notes

  • For freezer storage, place cooled egg bites in an airtight, freezer-safe container or bag. They keep well for up to one month.
  • To reheat, microwave one or two cups for 30 to 60 seconds until heated through.
  • Feel free to substitute your favorite low carb breakfast additions like mushrooms or different cheeses.

Nutrition

Find it online: https://tasteportfolio.com/egg-muffin-cups-make-ahead-breakfast/