Breakfast Egg Muffin Cups
Breakfast Egg Muffins are so easy to make and super healthy for you! Scrambled eggs are whisked together, poured into a muffin tin, and then baked in the oven to make the cutest mini egg frittatas.
Ingredients
- 10 eggs
- ¼ cup milk cashew, almond, or regular milk
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Bacon Egg Muffins
- 5 strips bacon cooked and crumbled
- ¾ cup cheddar cheese shredded
- ¼ cup parsley finely chopped
Ham Egg Muffins
- ¾ cup ham cubed
- ¾ cup Swiss cheese shredded
- ¼ cup chives finely chopped
Spinach Egg Muffins
- ¾ cup spinach thinly sliced
- ¾ cup grape tomatoes quartered
- ¾ cup Mozzarella cheese shredded
Instructions
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Preheat oven to 350°F. In a large bowl combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
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In a large bowl combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
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Spray a 12-count regular-sized muffin cup tray with non-stick cooking spray. Make sure you completely coat the cavities so the eggs don’t stick!
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Fill each muffin cup to ½ full with the egg mixture.
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Bacon Egg Muffins: Fill each cup with 1 tablespoon crumbled bacon, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
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Ham Egg Muffins: Fill each cup with 1 tablespoon cubed ham, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
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Spinach Egg Muffins: Fill each cup with 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese.
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Stir the fillings into the scrambled eggs with a spoon until all ingredients are well combined. Bake egg muffins in preheated oven for 22-24 minutes.
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Serve immediately or refrigerate and enjoy for up to 3-4 days.
Recipe Video
Recipe Notes
- The measurements for the bacon, ham, and spinach egg muffin ingredients are for a batch of 12. If you would like to make 4 of each simply divide the ingredient amounts by 3.
Meal Prep and Storage
- To Prep Ahead: Egg muffins make a wonderful grab-and-go breakfast for busy weekdays. Simply prep the entire tray of muffins ahead of time and pull them out when you need them throughout the week!
- To Store: Store egg muffins in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Wrap egg muffins individually in wax or parchment paper. Place in a freezer safe container or freezer bag and freeze for up to 2-3 months.
- To Reheat: Add egg muffins to microwave and cook for 30-45 seconds.