Original Post: https://www.evolvingtable.com/breakfast-egg-muffins/
Breakfast Egg Muffin Cup Recipe
This Breakfast Egg Muffin Cup recipe is 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.
Servings: 12 muffins
Ingredients
- 10 large eggs
- ¼ cup 2% milk
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Variations:
Bacon Egg Muffins
- 5 strips bacon cooked and crumbled
- ¾ cup shredded cheddar cheese
- ¼ cup flat-leaf parsley finely chopped
Ham Egg Muffins
- ¾ cup ham cubed
- ¾ cup shredded Swiss cheese
- ¼ cup chives finely chopped
Spinach Egg Muffins
- ¾ cup spinach thinly sliced
- ¾ cup grape tomatoes quartered
- ¾ cup shredded Mozzarella cheese
Instructions
- Preheat the oven to 350°F. In a large bowl, combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
- Generously spray a 12-count regular-sized muffin pan with non-stick cooking spray. Fill each muffin cup halfway full with the egg mixture.
- Stir desired fillings into the scrambled eggs with a spoon until all ingredients are well combined.
- For Bacon Egg Muffins: Fill each cup with 1 tablespoon crumbled bacon, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
- For Ham Egg Muffins: Fill each cup with 1 tablespoon cubed ham, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
- For Spinach Egg Muffins: Fill each cup with 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese.
- Bake for 22-24 minutes, or until eggs are set. Serve immediately or refrigerate and enjoy for 3-4 days.
Video
Notes
Meal Prep and Storage
To Store: Store egg muffins in an airtight container in the refrigerator for up 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 3 months.
To Reheat: Microwave on HIGH for 30-45 seconds.
To Store: Store egg muffins in an airtight container in the refrigerator for up 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 3 months.
To Reheat: Microwave on HIGH for 30-45 seconds.
Nutrition
Calories: 192kcal | Carbohydrates: 2g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 486mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 1mg
