Description
These Breakfast Egg Muffin Cups are a versatile and delicious way to enjoy a protein-packed morning meal. Made with a combination of eggs, cheese, and flavorful fillings like bacon, ham, spinach, and tomatoes, they’re perfect for quick breakfasts or meal prep. Baked to perfection in a muffin tin, these cups are easy to customize and great for on-the-go.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- ¼ cup whole milk
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Bacon Egg Muffin Fillings
- 5 bacon strips (cooked and crumbled)
- ¾ cup shredded cheddar cheese
- ¼ cup chives (finely chopped)
Ham Egg Muffin Fillings
- ¾ cup ham (cubed)
- ¾ cup shredded Swiss cheese
- ¼ cup chives (finely chopped)
Spinach Egg Muffin Fillings
- ¾ cup spinach (thinly sliced)
- ¾ cup grape tomatoes (quartered)
- ¾ cup shredded Mozzarella cheese
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Generously spray a 12-count regular-sized muffin pan with non-stick cooking spray to ensure easy removal of the egg muffins.
- Mix the eggs: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Fill muffin cups partially: Pour the egg mixture evenly into each muffin cup until they are about halfway full, setting the stage for adding your chosen fillings.
- Prepare Bacon Egg Muffins: Stir the crumbled cooked bacon into the eggs in some cups, then add 1 tablespoon of shredded cheddar cheese and 1 teaspoon of chopped chives per cup to those bacon egg muffins.
- Prepare Ham Egg Muffins: For other cups, mix in the cubed ham and then top with 1 tablespoon of shredded Swiss cheese and 1 teaspoon of chopped chives for a savory ham muffin variant.
- Prepare Spinach Egg Muffins: For the remaining cups, combine the thinly sliced spinach and quartered grape tomatoes with the egg mixture, then sprinkle 1 tablespoon of shredded Mozzarella cheese on top.
- Bake: Place the muffin pan in the preheated oven and bake for 22 to 24 minutes, or until the eggs are fully set and slightly golden on top.
- Serve or store: Serve the egg muffins immediately while warm, or let them cool and refrigerate for up to 3-4 days for a convenient, ready-to-eat breakfast option.
Notes
- Make sure to spray the muffin tin well to prevent sticking.
- Customize the fillings according to your preferences or dietary needs.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Reheat in the microwave for about 30 seconds before eating.
- Use fresh herbs for the best flavor impact.
