Easy Make Ahead Egg Muffin Cups for Breakfast Meal Prep
Bake these simple egg muffin cups for a protein-packed, grab and go breakfast perfect for busy weeks. They freeze and reheat well.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk or unsweetened almond milk
- 1/2 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
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
- In a large bowl, whisk the eggs and milk together until well combined and slightly frothy. Season with salt and pepper.
- Distribute the chopped 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.
- Bake for 15 to 18 minutes, or until the egg cups are set in the center and lightly golden.
- Let the egg muffin cups cool in the tin for 5 minutes before carefully removing them with a small offset spatula or knife.
Notes
- For freezer storage, let the cooked egg bites cool completely. Place them in a freezer-safe bag or container. They keep well for up to one month.
- To reheat, microwave one or two keto egg bites for 30 to 60 seconds until heated through.
- Feel free to swap out the fillings. Try mushrooms, onions, or different types of cheese 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