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Simple Egg Muffin Cups for Meal Prep

Three golden-brown Egg Muffin Cups filled with egg, ham, and spinach served on a white plate.
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Bake easy, portable egg muffin cups perfect for quick breakfasts or snacks throughout the week.

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 meat (ham, turkey, or bacon)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup chopped vegetables (spinach, bell peppers, or onions)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the cooked meat, cheese, and chopped vegetables evenly among the 12 muffin cups.
  4. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 20 minutes, or until the eggs are set and the tops are lightly golden.
  6. Remove the tin from the oven and let the egg cups cool in the tin for 5 minutes before carefully removing them with a small spatula.
  7. For meal prep, allow the cups to cool completely before storing.

Notes

  • To freeze, place cooled egg cups in a freezer-safe bag or container. They keep well for up to one month.
  • Reheat frozen egg cups in the microwave for 30 to 60 seconds, or until warmed through.
  • You can substitute any cooked protein or vegetable you prefer for variety.

Nutrition

Find it online: https://cookingbyfelix.com/egg-muffin-cups-for-meal-prep/