Easy Make Ahead Breakfast Egg Muffin Cups
Prepare these simple egg muffin cups for a week of grab and go eggs. They are perfect for breakfast meal prep and are a low carb breakfast option.
- 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 or unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped cooked ham or turkey sausage
- 1/2 cup chopped bell peppers (any color)
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Distribute the cooked meat, bell peppers, and cheese evenly among the prepared muffin cups. Fill each cup about two-thirds full.
- Carefully pour the egg mixture over the fillings in each cup, filling them almost to the top.
- Bake for 18 to 20 minutes, or until the egg cups are set and lightly golden. A knife inserted near the center should come out clean.
- Remove the tin from the oven and let the egg muffin cups cool in the tin for 5 minutes before carefully removing them.
- If using, sprinkle with fresh chives before serving.
Notes
- For freezing: Let the egg cups cool completely. Place them in a freezer-safe, airtight container or zip-top bag, separating layers with parchment paper. They keep well for up to one month.
- To reheat: Microwave one or two cups for 30 to 60 seconds, or until heated through. They are great for your keto egg bites meal prep!
- Feel free to substitute your favorite vegetables or cheese. Spinach, mushrooms, or feta work well in these muffin tin eggs.
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 8
- Cholesterol: 160