Easy Egg Muffin Cups Recipe

These incredibly easy egg muffin cups are fluffy, flavorful little bites packed with wholesome ingredients like fresh veggies and sharp cheddar cheese. Making a batch feels like setting yourself up for effortless, delicious mornings all week long. They remind me of miniature frittatas, making healthy breakfast feel like a simple pleasure. They are super quick to prep and bake, making them ideal for busy schedules.

What You’ll Need for Your Egg Muffins

Gathering your ingredients is the first step to whipping up these fantastic breakfast bites. You likely have many of these items in your kitchen already. Having everything measured and ready makes the process flow smoothly.

• Muffin Pan I really recommend using a 12-cup silicone muffin pan for this recipe. Alternatively, using silicone muffin liners in a metal pan works wonderfully. They aren’t expensive and make cleanup so much easier, preventing sticking nightmares.
• Large Eggs You’ll need 8 large eggs as the base for these muffins. They provide the structure and protein.
• Broccoli This is my go-to green vegetable for this mix. It adds nutrition and a great texture.
• Bell Pepper I like adding red bell pepper. It brings a touch of sweetness and vibrant color to the muffins.
• Cheese Freshly grated sharp cheddar cheese is my favorite pairing with the broccoli. It melts beautifully and adds savory depth.
• Milk Just a small amount of milk helps to make the egg muffins lighter and fluffier. You can use dairy milk or a non-dairy alternative like cashew milk or almond milk.

cheese eggs broccoli and peppers on a wooden cutiting board

Why Egg Muffins are Great for Meal Prep

Egg muffins truly shine as a fantastic breakfast idea, not just for little ones but also as a core part of a healthy breakfast meal prep routine. They require minimal time to put together, freeing up your mornings significantly. The best part is they reheat really well, tasting just as good as when they first came out of the oven. You can easily bake a batch on Sunday and have grab-and-go breakfasts ready for the week. They offer a balanced start with protein, beneficial fats, and a serving of vegetables all in one portable package.

There are just a few main steps involved in making this simple recipe. It is straightforward enough for beginner cooks but a staple for anyone looking for efficiency.

How to Prepare Your Egg Muffin Cups

Making these delicious egg muffins is incredibly easy. The process is simple and doesn’t require any fancy techniques. Just follow these basic steps for perfect results every time.

Combine Ingredients in a Bowl

Get a large mixing bowl ready. Start by whisking together the 8 large eggs with the milk until the mixture is smooth and well combined. Then, gently fold in the finely chopped broccoli florets and the diced red bell pepper. Add the shredded cheddar cheese, salt, and black pepper to the bowl as well. Stir everything together carefully just until all the ingredients are evenly distributed throughout the egg mixture. If you want to boost the flavor a bit more, you could add a tiny pinch, perhaps 1/4 teaspoon each, of garlic powder and onion powder along with the salt and pepper.

Spoon Mixture into a Muffin Pan

Prepare your 12-cup muffin pan. Remember my tip about silicone pans or liners for easy cleanup. If you’re using a metal pan, make sure to spray it very generously with cooking spray to prevent the egg muffins from sticking. A medium-sized cookie scoop or an ice cream scoop works perfectly for easily portioning the egg mixture evenly into each cup of the prepared muffin pan. Fill each cup about two-thirds to three-quarters full.

ingredients for breakfast egg cups in a muffin tin before baking

Bake Until Set

Place the filled muffin pan into a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius). Bake the egg muffins for approximately 20 to 25 minutes. You’ll know they are done when the centers are cooked through and the edges look set and possibly slightly golden. They should feel firm to the touch.

vegetable egg cups in a muffin tin

Storing Your Egg Muffins

Once the egg muffins have finished baking, let them cool completely in the pan before attempting to remove them. This helps them set up properly and makes them easier to handle.

To store cooled egg muffins, transfer them to an airtight container. Keep the container in the refrigerator. They will stay fresh and delicious for about 3 to 4 days.

To reheat a refrigerated egg muffin, simply place it in the microwave for about 30 seconds. For a crispier edge, you can use a toaster oven at 350 degrees Fahrenheit (175 degrees Celsius) for around 10 minutes.

If you want to store them for longer, egg muffins freeze really well. Cool them completely after baking, then place them in a single layer on a baking sheet to flash freeze for about an hour. Transfer the frozen muffins to a freezer-safe container or bag. They can be stored in the freezer for 2 to 3 months. To reheat from frozen, it is best to thaw them in the refrigerator first, then reheat as you would from fresh. You can also microwave them directly from frozen, heating in short 20 to 30 second bursts until warmed through.

Enjoying Your Egg Muffins

These individual egg muffins are so versatile and can be the star of your breakfast plate or a quick snack on the go. They provide a great boost of protein, along with healthy fats and beneficial vegetables, making them a truly balanced meal component. Enjoy them warm straight from the oven or reheated from the fridge or freezer.

You can serve them alongside other breakfast favorites like a piece of whole-wheat toast, fresh fruit, or a dollop of yogurt. For a more substantial meal, slice an egg muffin in half horizontally and tuck it inside an English muffin or bagel for a homemade breakfast sandwich. Their portability also makes them perfect for eating in the car on your commute or packing in a lunchbox.

Frequently Asked Questions

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