Simple Egg Muffin Cups
Bake portable, omelet-style egg cups perfect for quick breakfasts or meal prepping for the week.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped cooked meat (ham, bacon, or sausage)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chopped vegetables (peppers, spinach, or onions)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a standard 12-cup muffin tin.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Distribute the cooked meat, cheese, and chopped vegetables evenly among the 12 muffin cups.
- Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
- Bake for 15 to 20 minutes, or until the eggs are set and slightly golden brown.
- Let the egg cups cool in the tin for a few 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. They keep well for up to 1 month.
- Reheat frozen cups in the microwave for 60 to 90 seconds, or until heated through.
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 8
- Cholesterol: 150
Find it online: https://flavorvista.com/egg-muffin-cups-breakfast-meal-prep/