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Simple Egg Muffin Cups

Close-up of several golden brown Egg Muffin Cups topped with bacon bits and green herbs on a white plate.
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Bake portable, omelet-style egg cups perfect for meal prepping breakfasts for the week.

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 pepper
  • 1/4 cup chopped spinach
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, whisk the eggs and milk together until well combined. Season with salt and pepper.
  3. Distribute the ham, cheese, bell pepper, and spinach evenly among the prepared muffin cups.
  4. 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 eggs are set and slightly golden.
  6. Remove from the oven and let cool in the tin for a few minutes before carefully removing the cups.

Notes

  • For freezer storage, cool the egg cups completely. Place them in an airtight, freezer-safe container or bag.
  • To reheat from frozen, microwave one or two cups for 60 to 90 seconds, or until heated through.
  • You can substitute your favorite cooked vegetables or cheeses in this recipe.

Nutrition

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